Baked Kibbeh

This recipe is an excellet alternative for those who love kibbeh but don't want to bother with all the moulding and shaping!

Being oven-baked also makes this recipe an healthier option to the classic deep fried kibbeh.

If you're a real kibbeh connoisseur, then you must try this kibbeh cooked in yogurt sauce recipe next!

Instructions

Step 1

Start by preparing the bulgur wheat.

Rinse it under cold water, then let it soak in a bowl of warm water for about 20 minutes until it’s soft and ready to go.

Once it’s soaked, drain it well and set it aside to dry out a bit.

Step 2

Now, let's dive into making the kibbeh casing.

In a large mixing bowl, combine the drained bulgur wheat with the 1 lb (500 g) of ground beef, finely chopped onion, and a couple of tablespoons of Kamouneh spices.

Get your hands in there and mix until everything is fully combined and the mixture feels smooth.

If you want a finer texture, feel free to pulse it a few times in batches using a food processor, like I've done.

Step 3

Next, heat up some extra virgin olive oil in a pan over medium heat.

Toss in the finely chopped onion and sauté until it becomes soft and translucent, filling your kitchen with that delicious aroma.

Add in the remaining ground beef and cook until it’s browned and cooked through.

Stir in the Kamouneh spices and let everything cook together for another 2-3 minutes until those spices are fragrant and irresistible.

Once it’s all done, set the filling aside to cool slightly.

Step 4

Now comes the fun part—assembling the kibbeh.

Preheat your oven to 375°F (190°C) to get it nice and hot. Divide the kibbeh casing mixture into two equal parts.

Take one part and press it evenly into the bottom of a greased baking dish, forming a smooth, compact layer.

Then, spread the prepared filling evenly over the first layer.

Finally, take the second part of the kibbeh casing mixture and spread it over the filling, pressing gently to create a smooth top layer that seals all that deliciousness inside.

Step 5

Before you pop it into the oven, grab a knife and score the top layer into diamond or square shapes.

This not only makes it easier to slice later but also adds a beautiful pattern to your kibbeh.

Drizzle a little olive oil over the top for that extra crispy finish.

Now, bake it in the preheated oven for 30-40 minutes until the top is golden brown and crispy.

Step 6

Once it’s done, let it cool for a few minutes before slicing along the scored lines.

You can now optionally sprinkle some pistachios over the kibbeh, for a crunchy and nutty texture, as well as color.

Serve warm, and enjoy every bite of this comforting, authentic Lebanese Baked Kibbeh.

It’s perfect on its own, but a side of yogurt or a fresh salad takes it to the next level. Have a look below for some ideas!

Goes well with

Drizzle some of this delicious yogurt sauce (Labneh) on your baked kibbeh and then serve it with a refreshing and crunchy fattoush salad.

FAQ

What is Kamouneh spice, and where can I find it?

Kamouneh spice is a traditional Lebanese blend of spices, including cumin, coriander, cinnamon, and allspice. You can find it at Middle Eastern grocery stores or online.

Can I prepare Baked Kibbeh in advance?

Yes, you can assemble the kibbeh a day ahead, cover it tightly, and refrigerate it until you're ready to bake.

What can I serve with Lebanese Baked Kibbeh?

Kibbeh pairs well with a side of yogurt, tabbouleh, or a fresh green salad. It also goes great with pickled vegetables.

Can I freeze Baked Kibbeh?

Yes, you can freeze baked kibbeh. Let it cool completely, wrap it tightly in plastic wrap, and store it in an airtight container for up to 3 months.

Is there a vegetarian version of Kibbeh?

Yes, you can substitute the beef with a mix of lentils, chickpeas, and vegetables to make a vegetarian kibbeh.