Kibbe Recipe
Spiced beef, walnuts, bulgur, tahini sauce
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Ingredients
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Kibbe (bulgur + beef mixture)
Walnut filling
Tahini sauce
Assembly & garnish
Method
Kibbe (bulgur + beef mixture)
- 1
Soak bulgur
Place the fine bulgur in a medium bowl. Pour 1 cup of very hot (just-boiled) water over the bulgur, stir, cover and let sit 15–20 minutes until the bulgur is softened and has absorbed the water. Drain any excess water by pressing through a fine sieve or squeezing in a cheesecloth; the bulgur should be moist but not watery.
- 2
Prepare meat mixture
In a food processor, combine the ground beef (1 lb), grated onion (1/2 cup), soaked and drained bulgur, ground allspice (1 tsp), cinnamon (1/2 tsp), cumin (1/2 tsp), black pepper (1 tsp) and salt (1.5 tsp). Pulse until the mixture becomes a smooth, uniform paste — about 1–2 minutes, stopping and scraping down the bowl once. If the mixture seems dry or not coming together, add 1–2 tablespoons of ice water and pulse again. The final texture should be cohesive and slightly tacky so it will hold when shaped.
- 3
Chill (optional)
Transfer the kibbe dough to a bowl, cover and refrigerate 15–30 minutes to firm up slightly; this makes shaping easier.
Walnut filling
- 4
Cook filling
Heat 2 tablespoons olive oil or butter in a skillet over medium heat. Add the chopped onion (1/2 cup) and sauté until translucent, about 4–5 minutes. If using the optional 1/4 lb ground beef, add it now and cook until browned, breaking it up with a spoon. Add the chopped walnuts (1 cup) and optional pine nuts (2 tbsp) and toast briefly, 2–3 minutes, stirring so nuts don’t burn. Stir in cinnamon (1/4 tsp), allspice (1/4 tsp), salt (1/2 tsp) and black pepper (1/4 tsp). Cook 1 more minute to bloom the spices. Remove from heat and let the filling cool to room temperature before assembling.
Assembly & cooking
- 5
- 6
Fill and shape (pan-style)
Divide the kibbe dough into two equal portions. Press one portion evenly into the bottom of the prepared baking dish to form a uniform 1/2-inch layer. Spread the cooled walnut filling evenly over the layer. Press the remaining kibbe dough over the filling to form the top layer, smoothing with wet hands or a spatula. Score the top layer with a sharp knife into diamond or square shapes to make serving easier and to allow steam to escape. Brush the surface with olive oil or melted butter.
- 7
Fill and shape (optional individual kibbe)
To make individual stuffed kibbe: with wet hands, pinch off walnut-sized pieces of dough and roll into balls. Using your thumb, make a hollow in each ball and stretch the sides to form a thin shell. Spoon 1 teaspoon of filling into the cavity, then seal and shape into an oval or torpedo. Place on a baking sheet or skillet and brush with oil. Arrange with space between pieces.
- 8
Bake
Bake pan-style kibbe in the preheated oven for 30–35 minutes, or until the top is firm and golden. For individual kibbe, bake 20–25 minutes until browned and cooked through. If desired, broil for 1–2 minutes at the end to deepen color—watch closely to avoid burning.
- 9
Rest
Remove from oven and let rest 10 minutes. Re-cut along the scored lines if pan-style. Transfer to a serving platter and garnish with toasted pine nuts and chopped parsley or mint.
Tahini sauce
- 10
Make tahini sauce
In a small bowl whisk together 1/2 cup tahini and 3 tablespoons lemon juice until it thickens and lightens in color. Add the minced garlic (1 clove) and 3 tablespoons cold water, whisking to loosen the sauce to a smooth, pourable consistency. If too thick, add water 1 teaspoon at a time until desired consistency is reached. Season with 1/2 teaspoon salt and taste; adjust lemon or salt as needed. Garnish with chopped parsley if using.
- 11
