Kibbeh is the Lebanese dish par excellence. A mixture of bulgur, lamb or beef and onions, kibbeh taste might differ slightly in terms of the spices used. My mother loved marjoram in it, and I wouldn’t like to miss this distinctive flavour ever. What makes Kibbeh so very versatile is that you can serve it as Kibbeh nayye (Tartar), as Kibbeh ‘rass (fried stuffed shells or patties), kibbeh bi labaniyyeh (kibbeh shells cooked and served in cooked yoghurt) or as Kibbeh bi siniyyeh (baked in the oven). You can also play with your filling by omitting meat altogether, and adding more onions, walnuts and pomegranate seeds.
An excellent dish for all seasons and purposes, this version of kibbeh can be prepared in advance and frozen. My mother would prepare it for lunches or dinners, and would also serve it as part of an opulent festive meal. She richly spread her table with a variety of food she prepared all by herself, combining Lebanese and international cuisines. I really do miss those days in our spacious kitchen with its large, round table in the middle, where my mother used to gather a few aunts to help her cooking and keep her company. I can still hear their chats and laughter, and smell the coffee that poured in large amounts. Those sweet gatherings would last for a few days until the big day would come. Our big dining table would be then decorated lavishly, and spread with beautifully decorated platters. You would spot kibbeh and fatteh on one end, lasagne and lamb gigot on the other end, and in the middle colourful meza dishes, meat pies and spinach triangles. Whatever the festive spread is like, Kibbeh will stay my favourite, my first pick for my palate before I try anything else. I love my piece of kibbeh served with a little bit of hummus bi tahini, a little bit of baba ghannouj, a dollop of plain yoghurt and a big portion of fattoush. Try this combination and relish a blend of bright and delightful flavours.
Making kibbeh for the first time could be a daunting task, especially if the recipe calls for a large amount of meat and burgul. To cut down on the time needed to prepare the meat and burgul paste, I designed the recipe to make a large pan of kibbeh , right amount for beginners to take the leap into preparing this quintessential Lebanese dish. Once you get confident, you could easily double the recipe to make an extra pan to store in your freezer, or to make a different kibbeh dish.
I am including a step-by-step visual to demystify the process especially for those of you who have never seen it before.
Sahtein!
Bulgur, not soaked yet, coarsely chopped onions and meat
Puréed meat, onions and bulgur, each seperately
Add all the spices
Knead well by adding very little cold water if necessary
Divide kibbeh in 2 equal portions
Evenly spread one half in the greased pan (thickness should be about 0.5 cm)
Meat and nuts stuffing should be prepared before making the kibbeh mix
Spread the stuffing over the first kibbek layer, and cover with the second layer. (See recipe)
Evenly flatten the top of the second layer with your slightly wet hands
Make your design with a sharp knife, don’t cut through!
Make a hole in the middle with your finger. If your kibbeh is meant for the freezer, don’t add the olive oil
Pour in the olive oil and bake
Kibbeh bi siniyyeh - Baked Kibbeh
Ingredients
- For the stuffing
- 3 tablespoons sunflower oil
- 30 g pine nuts
- 2 medium onions 250 g, peeled and finely chopped
- 250 g minced beef or lamb
- ¼ teaspoon cinnamon
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon allspice
- 1 tablespoon pomegranate syrup
- 1 teaspoon dried marjoram
- For the kibbeh
- 500 g lean meat from a leg of lamb or sirloin beef
- 250 g fine bulgur rinsed, soaked in cold water for 10 minutes, drained
- 1 medium onions 100g, peeled and quartered
- 2 ¼ teaspoons salt
- 1 teaspoon cinnamon
- ½ teaspoon black pepper
- ½ teaspoon allspice
- 1 ½ tablespoons dried marjoram
- 1 teaspoon dried green mint
- 1 tablespoons extra-virgin oil to work the kibbeh
- 150 ml extra-virgin oil to bake
Instructions
- For the stuffing: Heat the oil in a large frying pan over medium heat and cook the pine nuts, stirring all the time, for about 3 minutes or until golden in colour. Remove with a slotted spoon onto a plate.
- Sauté the onions in the same frying pan for a few minutes until translucent. Add the meat and the spices and cook over medium-high heat for about 5 minutes or until the meat is done, stirring constantly. Crush the marjoram between the palms of your hands over the meat and mix in the pomegranate syrup. Adjust taste if required and fold in the pine nuts. Set aside for later use.
- For the kibbeh: Soak the bulgur in cold water for 10 minutes. In the meantime cut meat into small cubes (2 cm). Purée the meat in a food processor and transfer it to a large bowl. Next purée the onions to a paste and add to the meat in the bowl. Set aside. Drain the water from the bulgur, transfer to the food processor and process for 2 minutes. Add to the meat and sprinkle with the salt, cinnamon, black pepper, allspice dried marjoram and mint . Mix well with your hands, adding 2 to 3 tablespoons cold water or as needed until it blends well to a smooth kibbeh.
- Grease a large baking pan (32-cm) with 1 tablespoon olive oil. Divide kibbeh mixture into 2 halves. Evenly spread one half in the greased pan by flattening small portions of the mixture with your oiled hands, to make a layer of about ½ cm thickness.
- Evenly spread the reserved stuffing over the first layer, pressing it slightly with your hand. Cover with the remaining kibbeh, by taking small portions at a time and flattening them with your slightly oiled hands. Press and smooth the surface with your hand. You might need to moist your hand with some cold water as well.
- With a thin-pointed knife cut the second layer in quarters or in 8 portions. Make a criss-cross pattern on the surface of each portion. Pierce the pattern with the tip of a sharp knife to allow oil to seep down. Pinch a hole with your index finger in the middle and pour in the olive oil.
- Preheat oven (200°C, 400°F). Bake on second lower rack for about 1 hour or until nicely brown. Arrange pieces of kibbeh on a platter and serve hot with saltet laban wa khyar and a mixed salad of your choice.
Thank you so much for this recipe! I have avoided making kibbeh for so long because family recipes are usually approximate in quantities and end up with either not enough of the filling or stuffing or too much. This recipe was perfect and I followed it exactly using the gram measurements. I doubled the recipe and made a second tray for freezing to enjoy another time. The only difference I made was to add some ghee to the top of the kibbeh before baking as my husband had recollections of his mother making it that way. Turned out delicious.
You’re most welcome! I am so glad that you have finally found the right recipe to follow. Through my cooking courses since 1995 I have been working on optimising my recipes to help students have an enjoyable experience. I am sure your husband will be asking for kibbeh more often. You can easily freeze it raw or cooked. If you freeze it raw, bake it directly from the freezer 🙂 The ghee addition is definitely an extra plus!
Where do you get your kibbeh pans? I’ve never had a round one; my mother always just used what we had, but I’d love a round one!
Hi Juli, I live in Germany and I also have difficulties finding these round stainless steel pans. So I bought them in Lebanon. I also have Teflon ones from Lebanon. I assume you are in the States. I know that my sister,who also lives in the States, has bought them at a local store. I will ask her and get back to you.
Hi Juli, my sister buys round pans at Michael’s . The brand of pans is Wilton. You can also order online
https://www.michaels.com/baking-pans-and-liners/round-pans/809188244
I love this kibbeh recipe because it eliminates the guess work in figuring out the amounts and gives a flavorful and well-seasoned kibbeh!
Finding the right amount and balance of flavours to produce the exact taste of my mother’s excellent food has been a challenge in my kitchen. Glad you loved my kibbeh 🙂 and thank you for the feedback!
Simply perfect with all the “little” secret add ons that make the whole difference. Technique spot on!
Thanks a million!!! I am so glad you liked it being a big foodie yourself. Stay safe!
Right on!! Best kibbeh recipe out there, beats the ones in traditional arabic cooking books. I made it yesterday and it was delicious, the measurements are perfect, i added fresh marjoram instead of dried and made it with quinoa instead of burgul, as my daughter is gluten intolerant.
Thank you for sharing.
Mona
Hi Mona,
Thank you so much for your feedback!!! I am so glad to hear that you could make it easily with quinoa for your daughter. Did you use the same amount of quinoa? I would be happy to hear from you again 🙂 Stay safe!
Hi Dina, Yes almost same amount I left out close to a 1/4 of a cup cooked quinoa when mixing. I also didn’t cook the quinoa all the way as per package instructions which gave it the crunchiness of the burgul. You made my day with this recipe! Thank you. Next is riz bedfine 😉
Hi Mona, I am sure it was delicious with quinoa. I should try it myself when I have time. I am sure you will love riz bidfeen, and all the recipes on the blog. If you live in Lebanon, you might want to get my book as well 🙂
What a great idea for a GF kibbeh! Thank you! I am going to try it!
This looks like a good recipe that’s worth trying!
Hi May,
I guarantee it is! Would like to hear your feedback 🙂
I intend to try this recipe tomorrow and I have a question regarding the appropriate size rectangular pan to use. I do not have a round pan so large as you specify. Do you have a suggestion for alternate shape and size. Thank you. I know from the ingredient list that this will be very tasty.
Hi,
I would say around 24x31cm /9″x12″. I think that would do it. I measured what I have at home. So around this size I think. Good luck!
Dina
Yes ! the 9X12 pan was perfect for a 0.5cm layer on the bottom. As I thought, the kibbe was very tasty and I served it with a tahini, pomegranate, harissa sauce and a cold cucumber salad as you suggested. My husband loved it and I am glad I finally decided to try it after searching many sites for recipes. Thank you.
Hi Gizell,
Glad it worked out with the size of pan, and that the taste was to your liking! I am intrigued by your tahini sauce mix, never tried that before. Did you use pomegranate molasses or seeds?
can you please include US measurements with grams
Hi Bev, it happens that I have run out of Bulgur now. I can’t measure that for you right now. As a rule of thumb, meat and Bulgur in mixture are 2:1 if that can help for now. One pound of meat is 453,59 g to be accurate 🙂 For the filling half pound would do. 1 cup is 250 ml, so 150 ml olive oil are 2/3 cup.
Hi! I’m excited to try this recipe today..what can I substitute for marjoram if I dont have any??
Hi Samar, sorry for late answer, it was Christmas Day 🙂 You can add a little Basil. But next time, try it wit Marjoram.
Hi I have a question about baking frozen Kibbee. What is the recommended temperature to bake it directly from frozen. I understand that the olive oil should only be added before baking if frozen, not before.
Hi Sharon, you bake at same temperature for freshly made kibbe. I usually take it out from freezer and let it rest 30 minutes at room temperature before baking. And yes,the olive should be added just before baking. Sorry my reply was a bit late… It was Christmas Day 🙂