Baked Kibbeh
Prep time: 
Cook time: 
Total time: 
For the "dough":
  • 1.3lbs ground beef (chuck)
  • 1½ cups bulgur wheat, hydrated overnight
  • 1 bunch of mint, leaves only, finely chopped
  • 1 onion, peeled and grated
  • 1 tsp allspice
  • ½ tsp cinnamon
  • Salt and pepper to taste
For the filling:
  • 1lbs ground sirloin
  • 1 onion, finely chopped
  • 3 cloves of garlic, peeled and minced
  • 3 Tbsp chopped parsley
  • 1 tsp allspice
  • ½ cup chopped walnuts (or pine nuts), toasted
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • Salt and pepper to taste
Making the "dough":
  1. Soak the bulgur wheat overnight.
  2. The next day, drain the water, squeezing the wheat to make sure there's no excess moisture. Reserve in a large bowl.
  3. Add the rest of the ingredients and, using your hands, mix everything well.
  4. Keep working the mixture with your hands until it all comes together. Separate in two halves (one half can be a little larger, for the top).
To make the filling:
  1. In a skillet, heat the olive oil and sauté the garlic and chopped onion until translucent.
  2. Add the ground sirloin and cook until browned. The oil has to be hot so the beef browns quickly, otherwise it will lose moisture and get tough.
  3. Add the chopped parsley, the allspice and season with salt and pepper.
  4. Add the butter and cook until the butter melts.
  5. Turn the heat off, add the chopped walnuts and let it cool slightly before assembling the kibbeh.
Assembling the kibbeh:
  1. Pre heat oven to 350 degrees.
  2. In a large greased cast iron or baking dish, add the first layer of "meat dough", covering the whole surface. (It should be about an inch thick).
  3. Add the filling on top of the first layer of dough.
  4. To add the top layer, cover with patches of the 2nd half of the dough. It helps if your hands are wet.
  5. Once the whole surface is "patched", use your hands to smooth everything, so the filling is closed in between the two layers.
  6. You can make superficial cuts in the kibbeh so it's easier to cut it after it's done.
  7. Drizzle some olive oil on the kibbeh and bring it to the pre heated oven for 30 minutes or until browned.
  8. Serve hot.
Recipe by Olivia's Cuisine at