Baked kibbeh

Name: Baked kibbeh
Total time: 85 min
Yield: 4
Cuisine: Lebanese
Ingredients: 200 g Dry bulgur; 600 g Minced beef; 200 g Onion; 30 g Pine nuts; 30 g Olive oil; 2 g Ground cumin; 1 g Cinnamon stick; 1 g Black pepper; 4 g Salt; 300 g Water; 15 g Fresh parsley

A bulgur and beef crust layered around warmly spiced meat and pine nuts.

Estimated total time: 85 minutes4 portionsAbout 630 kcal per portion

Baked kibbeh scored into diamond portions in a round pan — Photo: Amaiursancho5 · CC BY-SA 4.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 4 portions

200 g Dry bulgur
600 g Minced beef
200 g Onion
30 g Pine nuts
30 g Olive oil
2 g Ground cumin
1 g Cinnamon stick
1 g Black pepper
4 g Salt
300 g Water
15 g Fresh parsley

Method

Cover fine bulgur with measured warm water for 20 minutes, then squeeze very dry. Heat oven to 190°C.
Fry half the chopped onion in 10 g oil for 5 minutes. Add 250 g beef, pine nuts and half the spices and salt; cook for 8 minutes until meat is browned, then cool.
Process soaked bulgur with remaining raw beef, onion, spices and salt to a cohesive paste. Press half into an oiled 22 cm baking dish.
Spread cooked filling and parsley over the base. Cover with remaining paste, smooth with wet hands, score into diamonds and brush with remaining oil. Bake for 35–40 minutes until cooked through; rest for 10 minutes.

This baked version must be cooked through; it is not raw kibbeh nayyeh. Fine bulgur is essential for a cohesive crust.

كبة بالصينية

Allergens and ingredient checks

Listed allergens: gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Feel Good Foodie · baked beef kibbeh

Adjust portions & add to shopping list