Time
0 min
Serving
8 persons
Calories
364
This baked kibbeh recipe is a variation of the beef and lamb kibbeh I grew up eating in a very ethnic Lebanese family. My Aunt Louise's kibbeh was the best!
Ingredients
- bulgur wheat: 1 cup
- boiling water: 2 cups
- onion: 0.5 cup (divided, finely chopped)
- salt: 2 tsp (divided)
- ½ teaspoons dried basil: 1 piece
- ground black pepper: 0.5 tsp
- ground beef: 1 pound
- ground lamb: 1 pound (divided)
- pine nuts: 0.5 cup
- stick salted butter: 0.25 piece
- cherry tomatoes: 0.5 cup (to taste)
- mint leaves: 0.25 cup (to taste, fresh)
Metric Conversion
Stages of cooking
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Place bulgur into a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into softened bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into two portions. Pat one portion over the bottom of a 12x7-inch baking dish.
-
Place remaining portion onto waxed paper and pat into 12x7-inch rectangle on a piece of waxed paper; set aside.
-
Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon over meat layer in the baking dish.
-
Invert the second meat layer over the filling; peel off and discard waxed paper. Score the top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between the cuts. Press a small dab of butter into the middle of each diamond.
-
Bake in the preheated oven until golden brown, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Garnish with cherry tomatoes and mint.
