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Restaurants›One Lebanese›Oven Baked Kibbeh Recipe

Oven Baked Kibbeh Recipe

Name: One Lebaneses Oven Baked Kibbeh Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 lb finely ground lean beef or lamb; 1 cup fine burghul (fine cracked wheat), soaked and drained; 0.75 cup cold water (for soaking burghul); 3 to taste ice cubes; 1.5 tsp kosher salt; 0.5 tsp ground black pepper; 0.25 tsp ground allspice (optional, for warmth); 0.75 lb ground beef (80/20) or finely chopped sautéed beef; 1 medium yellow onion, finely diced; 2 tbs olive oil or vegetable oil; 0.5 cup pine nuts or slivered almonds, toasted; 2 tsp kamuneh spice blend (house-made: toasted cumin, ground coriander, toasted sesame, sumac, ground allspice, cinnamon); 0.75 tsp salt; 0.25 tsp black pepper; 3 tbs unsalted butter, melted (or olive oil); 2 tbs plain breadcrumbs (optional, to help shape); 2 tbs chopped fresh parsley (for garnish); 1 cup plain yogurt or labneh (optional, for serving); 1 to taste lemon wedges (for serving)

Inspired by One Lebanese

Time1h 30m

Serves6

Minced beef, burghul, house-made kamuneh spice, onions & almonds.

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Ingredients

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Kibbeh Shell (meat & burghul mixture)

1 lb finely ground lean beef or lamb

1 cup fine burghul (fine cracked wheat), soaked and drained

3/4 cup cold water (for soaking burghul)

3 to taste ice cubes

1 1/2 tsp kosher salt

1/2 tsp ground black pepper

1/4 tsp ground allspice (optional, for warmth)

Filling

3/4 lb ground beef (80/20) or finely chopped sautéed beef

1 medium yellow onion, finely diced

2 tbs olive oil or vegetable oil

1/2 cup pine nuts or slivered almonds, toasted

2 tsp kamuneh spice blend (house-made: toasted cumin, ground coriander, toasted sesame, sumac, ground allspice, cinnamon)

3/4 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Finish

3 tbs unsalted butter, melted (or olive oil)

2 tbs plain breadcrumbs (optional, to help shape)

2 tbs chopped fresh parsley (for garnish)

1 cup plain yogurt or labneh (optional, for serving)

1 to taste lemon wedges (for serving)

Method

Kibbeh Shell (meat & burghul mixture)

Soak burghul

Place the fine burghul in a bowl and cover with 3/4 cup cold water. Let sit 10–15 minutes until softened and all liquid is absorbed. Drain any excess and squeeze gently to remove remaining moisture. Set aside.

Prepare meat mixture

In a food processor, add the chilled ground lean beef or lamb, the softened and drained burghul, kosher salt, black pepper and ground allspice. Add 2–3 ice cubes (to keep mixture cool and help the meat bind). Pulse 30–45 seconds until mixture becomes a smooth, elastic paste. Scrape sides and pulse again 10–15 seconds if needed. The consistency should be spreadable but firm (similar to a dense dough). If too wet, add 1–2 tablespoons breadcrumbs; if too dry, pulse with a teaspoon of water.

Transfer the kibbeh shell mixture to a bowl, cover and refrigerate while you make the filling, 15–20 minutes — this firms it and makes shaping easier.

Filling

Toast nuts

Heat a small dry skillet over medium heat. Add the pine nuts or slivered almonds and toast, stirring frequently, until golden and fragrant, 3–4 minutes. Remove to a plate to cool.

Cook onions and beef

Heat 2 tablespoons oil in a skillet over medium heat. Add the finely diced onion and sauté until soft and translucent, 6–8 minutes. Increase heat to medium-high, add the ground beef for the filling, breaking it up with a spoon. Cook until browned and no pink remains, about 6–8 minutes. Drain excess fat if necessary.

Season filling

Stir in the toasted nuts, 2 teaspoons kamuneh spice blend, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 1–2 minutes more to let flavors combine. Taste and adjust seasoning. Remove from heat and let the filling cool to room temperature before assembling (about 10 minutes).

Assembly & Baking

Preheat and prepare pan

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish or line with parchment. Brush bottom and sides with 1 tablespoon melted butter or oil.

Shape and layer

Divide the chilled kibbeh shell mixture into two roughly equal portions. Press one portion evenly into the bottom of the prepared dish to form a 1/2-inch-thick base. Use wet hands to help smooth and compact the mixture. Scatter the cooled filling evenly over the base, leaving a 1/4-inch border. If desired, stir breadcrumbs (up to 2 tablespoons) into the top layer of the shell mixture to help binding.

Top with second layer

Flatten the second portion of the kibbeh shell mixture and gently spread or press it over the filling to completely cover. Smooth the surface with wet hands. Brush the top with the remaining melted butter or oil. Using a sharp knife, score the top into diamond or square shapes down to the filling (this helps serving later and lets steam escape).

Bake

Bake in the preheated oven for 30–40 minutes, until the top is firm and nicely browned and an instant-read thermometer inserted into the center reads 160°F (71°C). If the top browns too quickly, loosely tent with foil for the last 10 minutes.

Rest and serve

Remove from oven and let rest 10 minutes to set. Garnish with chopped fresh parsley. Serve warm with plain yogurt or labneh and lemon wedges for squeezing.