Baked Kibbeh

Kibbeh is a dish of minced meat with bulgur and spices with many variants. It is regarded as the national dish of Lebanon and there are as many ways to prepare and serve kibbeh as there are to spell it. An Egyptian friend introduced me to Kibbeh about 14 years ago and I have been devouring these little torpedoes of deliciousness ever since! While traditional kibbeh are fried, this healthier version is baked…but just as delicious.

 

 Total Time: 50 minutes

 

Ingredients: 

Outer shells

1½ cups fine bulgar wheat
1½ lb lean ground beef or lamb
1½ cups yellow onions, roughly chopped
3 tsp ground cumin
1 tsp sea salt
1½ tsp ground black pepper

Stuffing:

½ lb ground beef
¾ cup yellow onions, finely chopped
⅓ cup pine nuts, lightly toasted
¾ tsp salt
½ tsp allspice
½ tsp ground pepper
¼ tsp ground cinnamon

 

 

Preparing Outer shells

• In a medium bowl, soak Kasha for 30 minutes in cold water – using 3 cups of water for each cup of wheat. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth.
• Place into medium bowl and combine with the meat, chopped onion, salt and 1 cumin and black pepper.
• Combine well and place small amount in food processor or blender until dough-like consistency. You can slowly add a little ice water during processing if needed.
• Continue to mix small amounts until all the kibbeh is incorporated. Place mixture aside, covered.

 

Prepare Kibbeh Stuffing (Hashwah)

• In a medium frying pan, sauté the finely chopped onion in 1 tablespoon of olive oil.
• Add pine nuts, the ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped up fine.
• Add all spices. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.

Assemble Kibbeh and Bake

Preheat oven to 400°F.

• With wet hands, shape the raw meat-bulgur mixture into torpedo-shaped balls.
• Make a hole down the center of each ball with an index finger to make a deep depression in each ball.
• Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
• Space the kibbeh balls on a 9x12 baking pan and bake until golden brown and the meat is cooked through, about 40-45 minutes.

Serve hot or at room temperature, with a Garlic-Yogurt Dip for dipping. Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to 3 months.