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.
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.
More Lebanese Dishes
- M’Juddarah
- Lebanese Hushwee
- Spicy Lebanese Salad
- Lebanese Meat Stuffed Grape Leaves
- Hummus with Ground Beef
Complimentary Sides
- Greek Tzatziki Sauce
- Lebanese Rice Pilaf
- Syrian Salad
- Lebanese Green Beans with Tomatoes
- Grilled Eggplant with Tahini Sauce
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
If kibbeh nayeh seems too intimidating for you, I highly recommend this Baked Kibbeh recipe as a delicious dish to start out.
Your fork is waiting.
Baked Kibbeh
Equipment
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
- 2 tablespoons clarified butter (ghee)
- ½ pound ground sirloin
- ½ pound ground lamb
- 1 medium yellow onion (chopped)
- ¼ cup pine nuts (toasted)
- 2 servings All Purpose Lebanese Spice Blend
Instructions
- 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.
Good evening I make and LOVE Kibbie.. Have you ever given the Recipe for meat pies?
Yes i have – here it is: https://thelemonbowl.com/lebanese-meat-pies-sfeehas/
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.
I would use quinoa instead!!
I made this and froze it raw. How should I cook it now? Can I cook it frozen or let it thaw first?
Hmmm…I typically bake it before I freeze it but how about try baking it for 2 hours at 350?
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.
Yes that’s correct!! Enjoy!
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??
Yes! You can do that. Enjoy!
Can I make it ahead of time?
Absolutely!
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!
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!
What do you mean by “servings” of All Purpose Lebanese Spice Blend? How much is considered a serving?
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. :)
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
Great point Meissa – I will update!! 1 serving = 1 teaspoon :)
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.
Yes you can!!
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!
I would make it all and freeze half!!
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
Yes that’s correct Tina :)
What temperature do you cook the baked kibbutz? C
400!
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
Oh yes you can use 100! beef!! :)Enjoy!
Hello. I would love to make this for a party next month. How would you reheat the kibbeh after it’s been frozen?
Thanks!
In the oven at 350 until it’s heated through – about an hour?
Yum!
So good right?
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!
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!
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!
No worries I hope you try again soon! It’s one of my favorites :)
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.
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.
No you really need the ghee. :) It lasts forever, use it to fry eggs!
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!
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??
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. :)
Yep that’s right!
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.
Oh wow!!! I love the food of Beirut and have always wanted to visit!! I hope you try more of my Middle Eastern recipes!
Can you sub bulgar for couscous or quinoa since I am gluten free?
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.