Kibbeh, Kibbie, Kibbee…. however you spell it, this dish is amazing and one of my all time favorites (Thank you Gary for introducing me to kibbeh)! This is the national dish of Lebanon and can take on many forms, and this recipe is about as simple as you can get.
Easy Lebanese Kibbeh (Kibbie)
Author: Jenn @ The Spice Kit Recipes
Prep time:
Cook time:
Total time:
Ingredients
- 1 ½ cups bulgur (cracked wheat), preferably No. 1 or fine
- 1 ½ lbs. 85% lean ground beef, lamb or a combination thereof
- 1 cup onion, minced
- ¼ cup pine nuts (optional)
- 2 ¼ tsps. salt
- 1 tsp. each allspice, coriander, mint
- ½ tsp. baharat, cumin
- ¼ tsp. cayenne
Instructions
- Place bulgur in a bowl and cover with water 2 inches over the bulgur. Allow the bulgur to soak 15-45 minutes (depending on the coarseness-the coarser the bulgur, the longer it will need to soak) until no longer crunchy. Drain well through a mesh strainer.
- Preheat oven to 375° F.
- While the bulgur soaks, place the remaining ingredients in large bowl.
- When the bulgur is ready, add it to the ingredients and mix thoroughly using your hands, incorporating well with the meat.
- Evenly spread the kibbehh in a 9 x 13 inch baking dish and pat down. Cut into diamond or square shaped servings.
- Bake 30 minutes until kibbeh is done.
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