Baked Kibbeh

4.47 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 Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes

Serving baked kibbeh

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.

Serving baked kibbeh.

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.


  • 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

Adding hot water to bulgur wheat in bowl

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.

Covering bulgur wheat

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

Fluffing bulgur wheat with fork

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

Choppings onions in food processor

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

Chopping meat in food processor

Then add the ground beef and lamb mixture.

Adding lebanese spice mix to meat

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

Pulsed meat

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

Mixing meat into bulgur wheat

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

Adding clarified butter to pan

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

Sauteing onions

Add the diced onion and sauté until golden brown.

Cooking meat with onions

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

Seasoning meat with lebanese spice

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

Adding pine nuts to meat

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

Pressing meat into pan

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.

Adding cooked meat filling to pan

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

Pressing down top layer of pulsed meat

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

Cutting kibbeh into diamonds

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

Brushing ghee on top of kibbeh

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

Baked kibbeh 2

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

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.

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.

Your fork is waiting.

Baked kibbeh 2

Baked Kibbeh

4.47 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: 30 minutes
COOK: 1 hour
TOTAL: 1 hour 30 minutes
Servings: 15


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))



  • 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. 


Serving: 2piecesCalories: 300kcalCarbohydrates: 10gProtein: 18gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 69mgSodium: 61mgPotassium: 316mgFiber: 3gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 33mgIron: 2mg

65 thoughts on “Baked Kibbeh”

  1. 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.

  2. 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.

  3. 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??

  4. 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 . . .

      1. 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

  5. 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.

  6. 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!

  7. 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

  8. 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

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


  10. 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. 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!

      2. 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.

  11. 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.

  12. 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. 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. 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. :)

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