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Baked Kibbeh (with Cucumber Yogurt Dip) | www.oliviascuisine.com

Baked Kibbeh

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Ingredients  

For the "dough":

  • 1.3 lbs ground beef, chuck
  • 1 1/2 cups bulgur wheat, hydrated overnight
  • 1 bunch of mint, leaves only, finely chopped
  • 1 onion, peeled and grated
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • Salt and pepper to taste

For the filling:

  • 1 lbs ground sirloin
  • 1 onion, finely chopped
  • 3 cloves of garlic, peeled and minced
  • 3 Tbsp chopped parsley
  • 1 tsp allspice
  • 1/2 cup chopped walnuts, or pine nuts, toasted
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • Salt and pepper to taste

Instructions 

Making the "dough":

  • Soak the bulgur wheat overnight.
  • The next day, drain the water, squeezing the wheat to make sure there's no excess moisture. Reserve in a large bowl.
  • Add the rest of the ingredients and, using your hands, mix everything well.
  • 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:

  • In a skillet, heat the olive oil and sauté the garlic and chopped onion until translucent.
  • 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.
  • Add the chopped parsley, the allspice and season with salt and pepper.
  • Add the butter and cook until the butter melts.
  • Turn the heat off, add the chopped walnuts and let it cool slightly before assembling the kibbeh.

Assembling the kibbeh:

  • Pre heat oven to 350 degrees.
  • 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).
  • Add the filling on top of the first layer of dough.
  • To add the top layer, cover with patches of the 2nd half of the dough. It helps if your hands are wet.
  • Once the whole surface is "patched", use your hands to smooth everything, so the filling is closed in between the two layers.
  • You can make superficial cuts in the kibbeh so it's easier to cut it after it's done.
  • Drizzle some olive oil on the kibbeh and bring it to the pre heated oven for 30 minutes or until browned.
  • Serve hot.