Best 2 Baked Lebanese Kibbe Recipes

Baked Lebanese kibbeh is a delicious and flavorful dish that originated in Lebanon and is enjoyed by people worldwide. It is a combination of minced meat, bulgur, and spices, which is then shaped into patties and baked. This dish is a great way to enjoy the flavors of Lebanese cuisine and also explore the versatility of bulgur in recipes. With its unique blend of spices, herbs, and textures, baked Lebanese kibbeh is a satisfying and unforgettable meal that is sure to tantalize your taste buds.

Let's cook with our recipes!

BAKED LEBANESE KIBBE

Baked Lebanese Kibbe image

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that's another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.

Provided by David Tanis

Categories dinner, weekday, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
1/4 cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt
pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
1/2 cup pine nuts, lightly toasted
Greek-style yogurt, for serving

Steps:

Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 380 milligrams, Sugar 2 grams

BAKED LEBANESE KIBBE

BAKED LEBANESE KIBBE image

Categories Lamb

Yield 4-6 people

Number Of Ingredients 10

Ingredients

1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
1/4 cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt and pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
1/2 cup pine nuts, lightly toasted
Greek-style yogurt, for serving.

Steps:

1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well. 2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft. 3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature. 4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep. 5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.

Tips:

To make the kibbeh a lighter dish, use ground chicken or turkey instead of beef or lamb.
If you don't have bulgur, you can use rice instead. Just be sure to cook it according to the package directions before using it.
Feel free to add your favorite spices to the kibbeh mixture. Some popular options include cumin, coriander, and paprika.
If you're short on time, you can skip the step of frying the kibbeh balls. Simply bake them in the oven for about 20 minutes, or until they're cooked through.
Serve the kibbeh with your favorite dipping sauce. Some popular options include tahini sauce, yogurt sauce, or tomato sauce.

Conclusion:

Baked Lebanese kibbeh is a delicious and easy-to-make dish that's perfect for any occasion. It's a great way to use up leftover meat, and it's also a healthy and affordable option. Give this recipe a try today and see for yourself how delicious it is!