There’s something extraordinary about the moment you dig into a slice of Baked Kibbeh, the crispy crust giving way to a hearty, aromatic filling. It reminds me of family gatherings where laughter and the scents of spices filled the air, mingling with the warmth of shared stories. On a recent rainy afternoon, I found myself craving that comforting taste but wanted to create something simple yet impressive—perfect for unwinding after a long day.
This baked delight combines the rich flavors of lean beef, aromatic spices, and the earthy goodness of bulgur wheat, all topped with toasted pine nuts for that irresistible crunch. Not only is it a feast for the senses, but it’s also a versatile dish that can easily become the star of any meal, whether it’s a cozy dinner for two or a festive gathering. Join me in whipping up this delicious recipe that promises to bring a taste of home and heart to your table with every bite!
Why is Baked Kibbeh so special?
Irresistible flavors come together in each slice, blending spices and textures for a dish that’s truly unique.
Simple preparation allows even novice cooks to shine in the kitchen while impressing friends and family.
Crowd-pleaser charm makes it perfect for gatherings, effortlessly disappearing from the table!
Versatility in serving means you can enjoy it warm or cold, as a main course or appetizer.
Healthy benefits come from lean beef and bulgur, packing nutrients without sacrificing taste.
Baked Kibbeh Ingredients
Unlock the secrets to a delicious Baked Kibbeh with these essential ingredients!
For the Filling
- Olive oil – a splash of this rich oil enhances flavor and moisture in your dish.
- 95% lean ground beef – keeps it hearty without excess fat, perfect for a healthy meal.
- Large onion (diced) – adds sweetness and depth, elevating the overall flavor profile.
- Salt – essential for enhancing the natural flavors of the meat and spices.
- 7 Spice – this signature blend brings warmth and complexity to your filling.
- Pine nuts – these add a delightful crunch and rich, nutty flavor to your dish.
For the Kibbeh Mixture
- Fine #1 bulgur wheat – the base that provides texture, soaking up flavors beautifully.
- Water – aids in softening the bulgur, making it the perfect consistency for blending.
- Large onion (quartered) – when blended, it introduces moisture and sweetness into the mixture.
- Fresh basil and/or mint – these herbs lend a refreshing pop of flavor, complementing the spices.
- Kamouneh spice – a tantalizing mix that adds depth and character to your kibbeh.
- Salt – brings balance to the herbs and spices, ensuring every bite is flavorful.
- 100% lean ground beef – a healthier choice for your kibbeh, maintaining richness without greasiness.
Get ready to create a delightful Baked Kibbeh that tantalizes your taste buds while filling your home with mouthwatering aromas!
How to Make Baked Kibbeh
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Heat the oil. In a skillet over medium heat, add the olive oil. Toss in the ground beef and diced onion, cooking until the beef is beautifully browned, about 8-10 minutes. Season with salt and sprinkle in the 7 Spice before folding in the pine nuts for added flavor and crunch.
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Soak the bulgur. In a medium bowl, combine the fine bulgur wheat with ¾ cup of water. Let it sit for about 10 minutes, then fluff with a fork to ensure the grains are fully hydrated and ready to blend.
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Blend the kibbeh mixture. Transfer the soaked bulgur to a food processor, adding in the quartered onion, fresh basil and/or mint, kamouneh spice, salt, and 7 Spice. Blend until you achieve a well-combined, slightly chunky mixture that smells divine!
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Incorporate the beef. To the mixture in the food processor, add the remaining 1 pound of lean ground beef. Blend again until the mixture turns into a smooth meat paste. Now, divide this delicious concoction into two equal portions.
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Preheat your oven. Get your oven ready by preheating it to 400°F. Grease a 14-inch round baking dish generously with olive oil to prevent sticking; set aside.
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Assemble the dish. Spread one half of the kibbeh mixture evenly on the bottom of your prepared dish. Scoop the meat filling (hashweh) on top and smooth it out. Then, grab the other half of the kibbeh mixture, moisten your hands to help with spreading, and press it down firmly to cover the filling for a beautiful, even top.
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Slice and bake. Carefully slice the kibbeh diagonally into small diamond shapes. Sprinkle pine nuts on top and drizzle olive oil to coat the surface. Bake in the preheated oven until the meat is fully cooked and the pine nuts are golden, about 40-45 minutes.
Optional: Serve with a side of tangy yogurt for a refreshing contrast!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Baked Kibbeh are a fantastic option for any home cook looking to save time during busy weeknights! You can prepare the kibbeh mixture and the hashweh filling up to 24 hours in advance. Simply follow the first five steps of the recipe, then cover and refrigerate the uncooked layers separately. To maintain quality, ensure everything is stored in airtight containers to prevent drying out. When you’re ready to bake, simply assemble the layers in your greased dish, slice, and bake for 40-45 minutes at 400°F. This way, you can enjoy the comfort of freshly baked kibbeh without the last-minute rush!
What to Serve with Baked Kibbeh?
Indulge in a flavor symphony by pairing your delicious slice of Baked Kibbeh with delightful sides and beverages.
- Tangy Yogurt: A dollop of tangy yogurt adds a cool contrast, balancing the spices and enriching your meal experience.
- Mediterranean Salad: Fresh vegetables, olives, and feta bring a crunch and vibrant flavor that harmonizes beautifully with the kibbeh.
- Hummus: This creamy dip offers a smooth texture that pairs perfectly with the hearty kibbeh, enhancing your table’s variety.
A beautiful option for a communal dining experience is a mezze platter. Fill it with various dips like creamy tahini or baba ganoush, along with colorful veggies for dipping.
- Pita Bread: Soft, warm pita is perfect for scooping up bites of kibbeh or accompanying any dips, adding a charming touch to your meal.
- Roasted Vegetables: Seasoned and caramelized veggies not only deliver a satisfying bite but also a spectrum of flavors that enhance this dish.
Don’t forget a refreshing drink. A glass of mint lemonade or a light red wine can elevate the dining experience, perfectly complementing the complexities of kibbeh.
- Baklava: Finish your meal with a sweet-end note. The rich, flaky pastry filled with nuts and honey makes a decadent dessert to round off the culinary journey.
Expert Tips for Baked Kibbeh
- Choose Quality Beef: Use lean ground beef for a healthier option but ensure it’s flavorful. Avoid overcooking it to keep the dish juicy.
- Bulgur Balance: Ensure the bulgur is soaked adequately; under-soaking can lead to dryness. Fluff it well to avoid clumps in your kibbeh mixture.
- Spice It Up: Don’t hesitate to adjust the spices, especially the 7 Spice and kamouneh. Tasting as you go can help avoid blandness in your Baked Kibbeh.
- Moisture Control: Wetting your hands before spreading the kibbeh mixture can prevent sticking, making the layering process smoother and more enjoyable.
- Perfect the Cut: When slicing the baked dish into diamonds, do so after it’s cooled slightly to maintain clean edges and prevent crumbling.
How to Store and Freeze Baked Kibbeh
Fridge: Store leftover Baked Kibbeh in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes.
Freezer: Wrap individual portions in plastic wrap and place in a freezer-safe bag. Baked Kibbeh can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat from frozen directly in the oven at 375°F for about 30-35 minutes, or until heated thoroughly and the top is crispy.
Room Temperature: Avoid leaving Baked Kibbeh at room temperature for more than 2 hours to ensure food safety and maintain its delicious flavors.
Baked Kibbeh Variations
Feel free to get creative and make this Baked Kibbeh your own by trying these delightful twists!
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Vegetarian: Substitute the ground beef with finely chopped mushrooms or lentils for a hearty plant-based option. This adds an earthy flavor and works beautifully with the spices.
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Gluten-Free: Swap the bulgur wheat with quinoa or cauliflower rice. Both options provide a tasty alternative that keeps the dish light and flavorful.
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Spicy Kick: Add chopped jalapeños or crushed red pepper flakes to the filling for an extra layer of heat. This simple twist can transform the dish into a fiery delight!
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Cheesy Layer: Mix in some crumbled feta or shredded mozzarella into the filling. It adds a creamy texture and a deliciously melty surprise in each bite.
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Nutty Bliss: Experiment with different nuts, like walnuts or pecans, in place of pine nuts. Toasting them first will enhance their flavor and provide an even richer crunch.
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Herb Variations: Try adding fresh parsley or dill along with the basil and mint for a burst of freshness. This herb mix infuses the kibbeh with vibrant flavors that brighten the dish.
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Mediterranean Twist: Incorporate sun-dried tomatoes or olives into the filling for a Mediterranean flair. This adds a unique, tangy dimension that blends wonderfully with the traditional spices.
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Crispy Top: For an irresistibly crunchy topping, sprinkle some breadcrumbs mixed with olive oil over the kibbeh before baking. This creates a delightful golden crust that perfectly contrasts with the tender layers underneath.
Baked Kibbeh Recipe FAQs
What should I look for when selecting bulgur wheat?
When selecting bulgur wheat, opt for fine #1 bulgur, which is ideal for making Baked Kibbeh. You want to choose a package that appears fresh without any signs of mold or moisture. If possible, check for a best-by date to ensure you’re getting the freshest product. Store it in a cool, dry place, and your kibbeh will turn out beautifully.
How should I store leftover Baked Kibbeh?
Absolutely! You can store leftover Baked Kibbeh in an airtight container in the fridge for up to 3 days. Make sure it has cooled down to room temperature before sealing to avoid excess moisture. When you’re ready to enjoy, simply reheat in the oven at 350°F for about 15-20 minutes until warmed through.
Can I freeze Baked Kibbeh? How?
Yes, you can freeze Baked Kibbeh! I often wrap individual portions in plastic wrap and place them inside a freezer-safe bag to keep them fresh. Make sure to remove as much air as possible to prevent freezer burn. It can be stored for up to 3 months. To reheat, simply thaw it overnight in the fridge and bake in the oven at 375°F for about 30-35 minutes until heated through.
What should I do if my kibbeh mixture is too dry?
If you find your kibbeh mixture is too dry, don’t fret! Start by adding small amounts of water (a tablespoon at a time) and blend thoroughly until it reaches a smooth, paste-like consistency. Additionally, you can also mix in a little olive oil to enhance moisture and flavor. It’s key to achieve the right texture for a delicious baked dish!
Are there any dietary considerations for Baked Kibbeh?
Indeed! Baked Kibbeh can contain allergens like wheat and beef, so it’s important to consider your guests’ dietary needs. If you’re cooking for someone with gluten sensitivities, you can experiment with quinoa or cauliflower rice as a substitute for bulgur. Additionally, you can use ground turkey or chicken in place of beef for a lighter option, but keep an eye on cooking times to ensure everything is cooked through!
Irresistible Baked Kibbeh: A Flavorful Homemade Delight
Ingredients
Equipment
Method
- In a skillet over medium heat, add olive oil. Toss in ground beef and diced onion, cooking until browned, about 8-10 minutes. Season with salt and 7 Spice, then add pine nuts.
- In a medium bowl, combine fine bulgur wheat with 3/4 cup of water. Let sit for about 10 minutes, then fluff with a fork.
- Transfer soaked bulgur to a food processor with quartered onion, herbs, kamouneh spice, salt, and 7 Spice. Blend until slightly chunky.
- Add remaining 1 pound of lean ground beef to the mixture and blend until a smooth paste forms. Divide into two portions.
- Preheat oven to 400°F. Grease a 14-inch round baking dish with olive oil.
- Spread half of the kibbeh mixture in the bottom of the dish. Add meat filling on top, then press down the remaining kibbeh mixture to cover.
- Slice diagonally into diamond shapes, sprinkle pine nuts on top, drizzle with olive oil, and bake until cooked and golden, about 40-45 minutes.