Baked kibbeh or kibbie, a traditional Lebanese dinner recipe, is made with ground beef or lamb combined with bulgur wheat, pine nuts and warm spices like cinnamon and allspice.
My husband has been BEGGING me to share this family recipe for baked kibbeh with you all for years now and I am so excited to finally come through with my promise! Hands down, this is his all-time favorite Lebanese dinner recipe and is quite possibly one his “last meal” requests.
What is baked kibbeh?
This recipe is the cooked version of kibbeh. If you’re looking for the raw version better known as Kibbeh Nayeh you should look here for a good recipe.
Typically served with a Syrian green salad and a side of cucumber laban yogurt sauce, this is Lebanese comfort food at its best. The best part? It freezes wonderfully so make a big batch and freeze extras for another night.
Frequently asked questions:
If you want, baked kibbeh can be prepared the night before and heat in the oven in the next day.
Most grocery stores sell it pre-packaged in their meat section. If you don’t see it there check with someone at the meat counter.
- People have asked about swapping out butter or olive oil instead of ghee and I do not recommend. You really need the ghee for the recipe to work. Ghee can be used for other things like cooking eggs or frying potatoes.
- If you’re not a fan of ground lamb you can just use all ground beef.
Your fork is waiting.
Base Meat Mixture
- 1 1/2 cups bulgur wheat fine ground (not coarse)
- 3 cups boiling water
- 1 pound ground sirloin
- 1 pound ground lamb
- 1 large yellow onion grated
- 6 servings All Purpose Lebanese Spice Blend (1 serving = 1 teaspoon)
- Preheat oven to 400 degrees and butter a 9 x 13 baking dish; set aside.
- To prepare the base meat mixture, add the bulgur wheat to a medium bowl and stir in the boiling hot water. Cover the bowl and let stand for 10 minutes then drain any excess water.
- Add the ground lamb and sirloin to a food processor and pulse until it forms a fine paste. Remove from food processor and place in a large bowl along with softened wheat, grated onion, and All Purpose Lebanese Spice Blend. Use your hands to mix well. If mixture gets too sticky on hands, dip into a bowl of ice water.
- To make the filling, heat the clarified butter in a large, deep skillet over medium-high heat. Add the meat, pine nuts, onion, and All Purpose Lebanese Spice Blend and sauté until meat is cooked through about 9-11 minutes.
- To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with wet hands to smooth the top.
- Slice kibbeh diagonally to form small diamonds. Optional: you can drizzle on additional melted clarified butter over the top at this point.
- Bake until meat is fully cooked, about 40-45 minutes. Serve with Cucumber Laban on the side.