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Baked Kibbeh

Liz DellaCroce Avatar

LIZ DELLA CROCE

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Baked kibbeh or kibbie is a traditional Lebanese dinner recipe, using ground beef or lamb, and then combined with bulgur wheat, pine nuts, and warm spices like cinnamon and allspice.

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prep time30 minutes

My husband’s favorite Lebanese dish is, hands-down, Baked Kibbeh. While not using many ingredients, it uses both lean ground beef and ground lamb to make a delectable dish that is protein packed and filling. My family’s recipe carries fond memories along with it, so it’s about time I share the goodness with the rest of you!

What Is baked kibbeh?

Baked Kibbeh is the combination of ground meat, super-fine bulgur wheat, allspice, cinnamon, clarified butter, and toasted pine nuts. Each bite is tender, juicy, and intoxicatingly delicious. It is a cooked version of a raw dish, called Kibbeh Nayeh. Typically served with a Syrian green salad and a side of cucumber laban yogurt sauce, this is Lebanese comfort food at its best. It also freezes wonderfully so make a big batch and freeze extras for another night.

Ingredients

  • Bulgur wheat: A great whole grain that is easy to cook (partially because it’s precooked), it’s full of vitamins and nutrients and has a great chewy texture.
  • Ground beef: Half is used in the filling, and half is used as the meat base. I like to use ground sirloin for the lower fat content, but you could use ground chuck as well.
  • Ground lamb: The traditional meat used in kibbeh, I like to still use ground lamb in my kibbeh. You could use all ground beef if you don’t have ground lamb!
  • Onion: Used in both the filling and the base, I use a yellow onion as they caramelize easily to add great flavor.
  • Lebanese spice blend: A delicious and warm blend of cinnamon, nutmeg, allspice, salt, and black pepper that is used in many Lebanese recipes.
  • Ghee: Also known as clarified butter, it’s used to cook half of the onion and ground meat.
  • Pine nuts: Adds a bit of crunch as well as a nutty, sweet flavor to the dish.

How to make Baked Kibbeh

Start your baked kibbeh by getting the base meat layer ready. Take a large bowl with your bulgur wheat and add the boiling hot water.

Then take some plastic wrap and cover it. Let it sit for about 10 minutes, then drain any excess water from the soaked bulgur.

Take a fork and fluff the softened bulgur wheat and prepare it for the meat mixture.

Then in a food processor, add 1 onion and pulse until chopped.

Then add the ground beef and lamb mixture.

Sprinkle in the Lebanese spice mix as well as some salt and pepper.

Then pulse until ingredients are fully combined and becomes almost like a paste.

Add the meat paste to a large bowl with the softened bulgur wheat and mix with your hands until combined.

Next to make the filling, heat a pan over medium-high heat and add the ghee.

Add the diced onion and sauté until golden brown.

Next add the ground beef and ground lamb and season with salt.

Then add more of the all purpose Lebanese spice blend, stir to mix well, and cook until meat is browned.

Once cooked, finish off with the pine nuts and remove from heat.

Then take a prepared casserole dish (lined with parchment paper or sprayed with cooking spray) and spread out half of the meat puree along the bottom. If your hands get sticky, dipping them in ice water will help.

Then take the cooked ground meat mixture and cover the bottom layer.

Finish the dish by covering the filling with the remaining meat paste.

Take a knife and cut diagonally across the top of the meat in opposing directions to create small diamonds.

Then brush with more melted ghee before tossing in the oven at 400 for about 45 minutes, or until meat is fully cooked.

Remove from the oven once done, garnish with fresh mint leaves, parsley, or basil, and enjoy your Baked Kibbeh!

Easy substitutions

  • Types of ghee. You can make your own ghee at home, or it’s found in every grocery store! However, you really need ghee, regular butter or olive oil won’t do the trick.
  • Ground beef only. If you can’t find ground lamb, or just don’t want to use it, you can do the whole thing with just ground beef.

Frequently asked questions:

Is baked kibbeh freezer friendly?

Yes, you can store it in the freezer for up to 3 months in an airtight container.

How to reheat kibbeh balls?

Whether you had kept them in the fridge or freezer, you can reheat kibbeh in the microwave, or to keep some of the crunch and texture, reheat in the oven at 400 for about 10 minutes.

Where is kibbeh from?

Kibbeh, or kibe, is popular in Middle-Eastern cuisine, but specifically in Syria, Lebanon, and Turkey.

Baked ghee.

More Lebanese Dishes

Complimentary Sides

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Liz eating baked kibbeh.

If kibbeh nayeh seems too intimidating for you, I highly recommend this Baked Kibbeh recipe as a delicious dish to start out.

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Baked Kibbeh?

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Baked Kibbeh

Liz Della Croce
4.48 stars average
Baked kibbeh or kibbie, a traditional Lebanese dinner recipe, is made with ground beef or lamb combined with bulgur wheat, pine nuts, cinnamon and allspice.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
CourseMain Dish
Serves15

Ingredients
 
 

Base Meat Mixture
  • 1 cups bulgur wheat fine ground (not coarse)
  • 2 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)
Filling

Instructions
 

  1. Preheat oven to 400 degrees and butter a 9 x 13 baking dish; set aside.
  2. 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. 
    1 cups bulgur wheat, 2 cups boiling water
  3. 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.
    1 pound ground sirloin, 1 pound ground lamb, 1 large yellow onion, 6 servings All Purpose Lebanese Spice Blend
  4. 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. 
    2 tablespoons clarified butter (ghee), 1/2 pound ground sirloin, 1/2 pound ground lamb, 1 medium yellow onion, 1/4 cup pine nuts, 2 servings All Purpose Lebanese Spice Blend
  5. 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. 
  6. Slice kibbeh diagonally to form small diamonds. Optional: you can drizzle on additional melted clarified butter over the top at this point.
  7. Bake until meat is fully cooked, about 40-45 minutes. Serve with Cucumber Laban on the side. 

Nutrition

Serving: 2pieces | Calories: 300kcal | Carbohydrates: 10g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 61mg | Potassium: 316mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

Have you tried my


Baked Kibbeh?

Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.

We love hearing from you! This helps us continue to provide free, high-quality recipes.


4.48 from 69 votes (61 ratings without comment)

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70 responses to “Baked Kibbeh”

  1. Tom Avatar
    Tom

    I always liked raw Kibbeh, however this recipe for baked is great!

  2. Barbi Avatar
    Barbi

    A M A Z I N G !!!

  3. Debbie Avatar
    Debbie

    Do I need 1 1/2 pounds of sirloin and 1 1/2 pounds of lamb? I’m confused about base meat mixture and the filling… do I just use 1/2 pound of the base mixture for the filling?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes you’ll use 1 1/2 pounds of each, but will use them separately in 1 pound and 1/2 pound chunks.

  4. Denise D Potter Avatar
    Denise D Potter

    Could you please clarify the amount of spice mix for the kibbee “dough “
    Is it 6 servings. Thank you. It’s the closest recipe to my mother’s Trying to duplicate

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      It’s 6 teaspoons! 1 serving is 1 teaspoon. Hope you enjoy!

  5. Kevin Avatar
    Kevin

    Can it be prepared and refrigerated over night, then baked the next day?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes it can!

  6. Patty Donahue Avatar
    Patty Donahue

    I can’t seem to find the recipe for the spice blend,I know allspice,cinnamon s&p but I need measurements please! Thanks so much

  7. Jay Avatar
    Jay

    Can the bulgur wheat be swapped for a different grain to make it Celiac friendly?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes, you can. You could try quinoa or brown rice couscous.

    2. Alan E Christensen Avatar
      Alan E Christensen

      My neighbors were Lebanese best friend’s father was a three-time decorated American hero I learned about Lebanese food from them and how wonderful it is my neighbor joined the military when he was 15 so he could fight in world war 2

    3. SP Avatar
      SP

      Always appreciate the GF alternatives but please note that Farro is a form of wheat and not GF. Quinoa and brown rice are GF.

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Ah! You’re right! Thanks for catching that!

  8. Gina Avatar
    Gina

    I’ve made this twice and absolutely adore it!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      That makes me so happy!!!

  9. Yoshita Avatar
    Yoshita

    Can I use chicken mince in the crust and lamb for filling.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes that’s a great idea!

    2. Mary Catherine Avatar
      Mary Catherine

      If I only have medium cracked wheat, can I put it in the food processor to make it more fine or should I use it as is?

      1. Liz DellaCroce Avatar
        Liz DellaCroce

        Just use it as is but great idea!!!

  10. Susana Avatar
    Susana

    Hi Liz! Sounds amazing. It’s been many years since I had kibbeh and want to try yours
    Can I use walnuts instead of pine nuts (don’t have any!). Thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I would just skip the pine nuts if you don’t have them!

  11. Jennipher Sanchez Avatar
    Jennipher Sanchez

    Good evening I make and LOVE Kibbie.. Have you ever given the Recipe for meat pies?

    1. Liz DellaCroce Avatar
      Liz DellaCroce
  12. Betty Ramsey Avatar
    Betty Ramsey

    My husband has diverticulosis and can’t eat the ground wheat. Can I substitute brown rice the wheat . We l love Kibbie, but haven’t had it in years because of this.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I would use quinoa instead!!

    2. Linda Avatar
      Linda

      I use riced cauliflower instead of cracked wheat can’t tell the difference

  13. Stacey Orr Avatar
    Stacey Orr

    I made this and froze it raw. How should I cook it now? Can I cook it frozen or let it thaw first?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hmmm…I typically bake it before I freeze it but how about try baking it for 2 hours at 350?

  14. Stephanie Hysmith Avatar
    Stephanie Hysmith

    I’m making this for our international club’s potluck; the presentation is on Lebanon. I’m among those who are confused by the term “servings” for the amount of spice blend to use. The recipe for kibbeh says it serves 15. The spice blend recipe says it is for one pound of meat and 4 servings. I’m assuming then that we would use 3 times the mixture–2 for the base and 1 for the filling–rather than 2 Tbsp and 1 Tbsp which Nadine suggested. Would that be correct? Thanks! and I’m preparing Laban as well. Wish me luck. We have native Lebanese in our neighborhood.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes that’s correct!! Enjoy!

  15. Amy Avatar
    Amy

    hi- So excited to try this recipe… In the middle of making it right now. Wondering if I can put it together tonight, and then bake tomorrow before serving for lunch??

    1. rich051 Avatar
      rich051

      Yes! You can do that. Enjoy!

  16. Johanna Avatar
    Johanna

    Can I make it ahead of time?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Absolutely!

  17. Carole Del Bonis Avatar
    Carole Del Bonis

    Question: How much is a “serving” of lebanese spice blend?
    Also, can I use ALL lamb and no beef? I have a friend who doesn’t eat beef . . .
    Thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      When you click on the Lebanese Spice Blend recipe you can change the total servings to 6 and it will tell you. :) YES all lamb is great!

  18. Susie Avatar
    Susie

    What do you mean by “servings” of All Purpose Lebanese Spice Blend? How much is considered a serving?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Susie! If you click the link to the recipe you’ll see the ratios. You’ll want to make two batches of the spice blend then use 3/4 of it. :)

      1. Melissa Avatar
        Melissa

        It would help to have the recipe say exactly how many tablespoons of the seasoning needed. When I go into the recipe for the seasoning it says 1 serving so I’m unsure of how much to actually use. So two batches @what serving size do we use 3:4 of?? Thank you

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Great point Meissa – I will update!! 1 serving = 1 teaspoon :)

  19. Dana Fraley Avatar
    Dana Fraley

    I love baked kibbeh but my mother made fried kibbeh and it’s my favorite. Can I fry this kibbeh recipe? My mom always made patties. Thank you.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes you can!!

  20. Terry Avatar
    Terry

    The recipe for this looks awesome, but is too much for my purposes. Can I half the recipe to fit say an 8×8 pan? What adjustments should I make to achieve the same results?
    Thank you!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I would make it all and freeze half!!

  21. TinaD. Avatar
    TinaD.

    Liz, confused about Baked Kibbee proportions. Use one serving of Lebanese Spice Blend for the filling, but double it for the base meat mix?? That amounts to 3 T. of cinnamon, etc. to 3lbs. Meat total ?? Thx, Tina

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Yes that’s correct Tina :)

  22. Nicole Avatar
    Nicole

    What temperature do you cook the baked kibbutz? C

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      400!

  23. Jena Avatar
    Jena

    Hello!
    Baked kibbee is my favorite! Am I able to substitute the lamb with more ground beef if I’m not a fan of lamb. Now I’m wondering if all my aunts have been mixing it with lamb and I’ve never noticed! I usually can taste lamb pretty easily and never liked any lamb dishes so I’m worried to make a big batch and not like the lamb! Lol
    Thanks!
    Jena

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh yes you can use 100! beef!! :)Enjoy!

  24. Tricia Avatar
    Tricia

    Hello. I would love to make this for a party next month. How would you reheat the kibbeh after it’s been frozen?

    Thanks!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      In the oven at 350 until it’s heated through – about an hour?

  25. Michelle L Arnold Avatar
    Michelle L Arnold

    Yum!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So good right?

  26. Sara Atoui Avatar
    Sara Atoui

    Just tried your recipe tonight, since we were doing an ‘International” Christmas, and with the help of the comments (I couldn’t tell what you meant by ‘servings’ of the Lebanese 7-spice), it turned out nicely. Except for the salt. The whole time I was putting this together, I kept wondering why there wasn’t a mention of salt, but I thought I’d just go with the flow and I must not be thinking of something. But no- it really, really needed salt. Did you mean to omit that from the recipe? Beside that tweak, this turned out great!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Sara! Salt is in the Lebanese spice blend and the Hushwee recipe. :) Did you add it to those recipes? If so, this should have been perfectly seasoned!

      1. Sara Atoui Avatar
        Sara Atoui

        Ok! I see my mistake. I was in a hurry, and just used our Lebanese 7-spice blend (which doesn’t have salt). I’ll add it next time. It was a great recipe though! Thanks!

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          No worries I hope you try again soon! It’s one of my favorites :)

      2. Tom Avatar
        Tom

        Does this comment apply to the baked kibbeh recipe I’m looking at? I see no mention of Lebanese 7 spice or “Hushwee”. Neither does the recipe for the spice mix.

  27. Carol Avatar
    Carol

    I’ve been looking for a kibbeh recipe. I followed one the other week but it completely fell apart when I cut it! So I’ll try yours next :) one question: would it work to substitute regular butter or olive oil instead of ghee? I just never use ghee normally so I don’t want a bunch leftover.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      No you really need the ghee. :) It lasts forever, use it to fry eggs!

  28. Ann Nicole Avatar
    Ann Nicole

    Hello. Can you clarify what you mean by using 6 servings of the Lebonese spice blend in the base and 2 in the filling?
    The recipe link for the spice blend says it makes four servings, so what I think this means is that you use ALL of that PLUS 2 additional servings in the base mixture. And then 2 servings for the filling? Cinnamon goes a long way and that’s a lot of it for a pound of meat in total. I really want to use your recipe because it has all the traditional seasonings my mother would use in hers and yours is even cut the same :)
    I don’t want to ruin my first batch especially with the cost of lamb and pine nuts. It might be easier if you could just tell me how many teaspoons (or whatever metric) goes into the base and then also the filling. Thank you so very much!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Ann, Thanks for writing! So glad you’re going to make this dish – it’s my husband’s all time favorite. To answer your first question, the easiest way to see how much spices are needed for XX number of servings is to adjust it right on my website in the recipe. See where it says number of servings? Just change it to whatever number you need!! :) I will email you a screen shot in case you can’t find it.

      To answer your second question, my amounts are accurate. It’s 3 pounds of meat so two tablespoons of cinnamon is NOT too much. It’s just the right amount. At least, that’s how my family has been making it for years! One great tip: feel free to cook a small amount of the raw base mixture (we did it in the microwave like a small meatball) and see how you like the taste and adjust from there.

      Let me know how it turns out ok??

      1. Nadine Avatar
        Nadine

        I think what Ann is asking is… 3 tablespoons for the base and 1tablespoon for the filling, if my calculations are correct. Please double check! Pregnancy brain here. :)

        1. Liz DellaCroce Avatar
          Liz DellaCroce

          Yep that’s right!

  29. Cynthia Avatar
    Cynthia

    All of your recipes look so tasty Liz! I grew up in Beirut with roots stretching all the way from Anatolia and love cooking cuisine from my country.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh wow!!! I love the food of Beirut and have always wanted to visit!! I hope you try more of my Middle Eastern recipes!

  30. Angela Avatar
    Angela

    Can you sub bulgar for couscous or quinoa since I am gluten free?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Couscous has gluten in it – it’s a type of pasta. Did you know that? As for quinoa, I don’t see why not but I personally have never tried it.