Effortless Lebanese Kibbeh (Print Version)
# Ingredients:
→ Kibbeh Base
01 -
2 handfuls of bulgur, soaked and drained of water
02 -
1 pound lamb or beef, minced
03 -
1 onion, diced small
04 -
A few sprigs of mint, chopped finely (2 tablespoons)
05 -
1 tablespoon kamouneh spice blend (or 1 teaspoon cumin, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon)
06 -
Add salt as you like
07 -
Ice-cold water to help with shaping, if needed
→ Filling
08 -
1 onion, diced tiny
09 -
A small handful of pine nuts (1/4 cup)
10 -
1/2 pound minced lamb or beef
11 -
Season with salt and some pepper
12 -
A couple of tablespoons of olive oil
# Instructions:
01 -
Turn on your oven to 375°F (190°C). Coat a round baking dish with oil or grease.
02 -
Let bulgur sit in water for about 10 minutes, then fluff it with a fork. Toss the soaked bulgur with mint, salt, kamouneh spices, and diced onion in a processor. Blend until smooth.
03 -
Cook chopped onion in a heated pan with olive oil until soft and golden. Add minced beef and let it brown. Stir in pine nuts, pepper, and salt, then set aside to cool.
04 -
Take half the kibbeh mix and press it flat onto the bottom of the greased dish.
05 -
Spoon the cooled meat mixture evenly over the base layer of kibbeh.
06 -
Spread the rest of the kibbeh mix on top of the meat. Use wet hands to make the surface smooth.
07 -
Cut a pattern of squares or diamonds into the top to make sure it cooks evenly.
08 -
Pop the dish into the heated oven for 35-40 minutes. It’s done when the top is nice and golden.
09 -
Let it cool down for a bit before you cut and serve it.
# Notes:
01 -
Ground chicken or turkey can take the place of lamb or beef.
02 -
Quinoa is a good alternative to bulgur if you avoid gluten.
03 -
If you don’t have mint on hand, use basil or cilantro.
04 -
Swapping pine nuts for walnuts or almonds works great too.