Kibbeh is a Middle Eastern favorite of ground beef, bulgur wheat, cinnamon, cumin and onion baked and served alongside yogurt and other traditional mediterranean favorites.
As a child Lebanese meals were my favorite and that is still true today. Whenever I have a meal that involves things like Kibbeh, tabbouleh, fattoush, hummus, pita, yogurt and Lebanese green beans I am brought back to my childhood. I love meals that remind you of a time or place in your life.
Kibbeh has always been a staple in our Lebanese family cooking. It is really easy to make and has rich flavors of cumin and cinnamon. There are many versions of kibbeh out there. When we make kibbeh we either use lamb or ground beef. Once in a while I will add in toasted pine nuts which gives it a nice texture and nutty taste.
Lets talk about how easy Kibbeh is to make!
Preheat your oven to 350 degrees F.
Start by soaking the bulgur wheat in cold water for 30 minutes. While the bulgur wheat soaks you can start chopping your onion and placing that in the mixer or bowl. Once the bulgur wheat is done soaking use your hands to squeeze the water out of it and add it to the mixer along with the remaining ingredients.
Turn the mixer and a mix until combined or use a spoon to combine in a large bowl. Optional step: if you want to add toasted pine nuts you can and would stir them in just after everything is combined in the mixer.
Evenly spread the Kibbeh mixture into an 8×8 square baking dish and then use a knife to cut diamond shapes into the Kibbeh. Bake the kibbeh for 30 minutes, remove and enjoy!
If you like a little more spice in your meat you can try adding a dash of paprika and cayenne red pepper which will both help give it a little kick.
Kitchen helpers for this recipe:
You can use ground lamb instead of ground beef or a combination of the two. Add a 1/4 cup of toasted pine nuts to the mixture and stir in just before you are ready to press the meat into your baking dish.
You can use ground lamb instead of ground beef or a combination of the two.
Add a 1/4 cup of toasted pine nuts to the mixture and stir in just before you are ready to press the meat into your baking dish.