Lebanese Lamb Kibbeh is a classic Middle Eastern dish made with finely ground lamb, bulgur wheat, warm spices, and often stuffed with a savory filling of spiced lamb, onions, and pine nuts. Kibbeh can be baked, fried, or even served raw (kibbeh nayyeh). Here, we’ll focus on the traditional baked version — hearty, flavorful, and perfect for a special meal!
Ingredients:
For the kibbeh dough:
- Fine bulgur wheat: 1 cup
- Ground lamb: 500g (1 lb)
- Onion: 1 small, grated or very finely chopped
- Ground allspice: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground black pepper: 1/2 teaspoon
- Salt: 1 teaspoon
- Cold water: As needed (for binding)
For the filling:
- Ground lamb: 250g (1/2 lb)
- Onion: 1 small, finely chopped
- Pine nuts: 1/3 cup (lightly toasted)
- Ground allspice: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Salt and pepper: to taste
- Olive oil or ghee: 2 tablespoons
Instructions:
1. Prepare the bulgur:
- Rinse the bulgur wheat under cold water and drain well.
- Place it in a bowl and cover with cold water. Let it soak for about 15 minutes, then drain again, squeezing out excess water. Set aside.
2. Make the filling:
- In a skillet, heat the olive oil or ghee over medium heat.
- Add the chopped onion and sauté until softened, about 3-4 minutes.
- Add the ground lamb and cook until browned, breaking it up as it cooks.
- Stir in the allspice, cinnamon, salt, and pepper. Cook for another minute or two.
- Remove from heat and mix in the toasted pine nuts.
- Set aside to cool slightly.
3. Make the kibbeh dough:
- In a large bowl, combine the soaked bulgur, ground lamb, grated onion, allspice, cinnamon, salt, and pepper.
- Knead the mixture with your hands until well combined and smooth, adding a little cold water (a tablespoon at a time) if needed to make the dough hold together.
4. Assemble the kibbeh:
- Preheat your oven to 190°C (375°F).
- Lightly grease a baking dish (about 9×9 inches).
- Divide the kibbeh dough into two equal portions.
- Press half of the dough evenly into the bottom of the baking dish.
- Spread the lamb filling evenly over the base layer.
- Cover the filling with the remaining kibbeh dough, pressing it down gently and smoothing the top. Optional: Use a knife to score the top into diamond or square patterns for a traditional look.
5. Bake:
- Brush the top lightly with olive oil.
- Bake for about 35–40 minutes, or until the top is golden brown and the kibbeh is cooked through.
- If you like, you can broil it for the last 2–3 minutes for a deeper golden color.
6. Serve:
- Let the kibbeh cool for a few minutes, then cut into squares or diamonds and serve warm.
Serving Suggestions:
- Serve with yogurt sauce (labneh with garlic and mint), a simple cucumber and tomato salad, or pickled vegetables.
- A side of hummus or baba ghanoush also pairs beautifully.
This Lebanese Lamb Kibbeh is rich, savory, and beautifully spiced — a true celebration of Middle Eastern flavors! Would you also like a version for fried kibbeh balls (Kibbeh Maklieh)? 🌟
