Baked Kibbeh
A healthier oven-baked version of traditional Lebanese kibbeh made with lean ground beef, fine bulgur wheat, onions, herbs, and aromatic Mediterranean spices.
Prep Time
40 mins min
Cook Time
45 mins min
Total Time
85 min
Servings
8
Ingredients
- 1 cup fine bulgur wheat
- 500 g lean ground beef (90% lean), divided
- 1 large onion, finely chopped
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp pine nuts, lightly toasted
- 2 tbsp extra virgin olive oil
- 1 tsp ground allspice
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tbsp olive oil for brushing
Instructions
- 1
Soak the bulgur wheat in warm water for 20 minutes, then drain and squeeze out excess moisture.
- 2
Mix half of the ground beef with the bulgur, half the onion, parsley, mint, allspice, cumin, cinnamon, paprika, salt, and pepper.
- 3
Process the mixture in a food processor until smooth.
- 4
Cook the remaining onion in olive oil until softened.
- 5
Add the remaining ground beef and cook until browned.
- 6
Stir in the toasted pine nuts and cook for another 2 minutes.
- 7
Preheat the oven to 375°F (190°C).
- 8
Lightly grease a baking dish.
- 9
Press half of the kibbeh mixture into the bottom of the dish.
- 10
Spread the beef filling evenly over the base.
- 11
Cover with the remaining kibbeh mixture and smooth the surface.
- 12
Score the top into traditional diamond shapes.
- 13
Brush lightly with olive oil.
- 14
Bake for 40–45 minutes until golden brown.
- 15
Allow to rest for 10 minutes before serving.
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