🏷️ Category: lunch
🌍 Cuisine: Middle Eastern
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Discover the rich flavors of the Middle East with this authentic Lebanese Kibbeh recipe! This savory baked meat pie combines seasoned ground lamb and nutty bulgur wheat in a delicious layered dish that's perfect for lunch or special occasions. With a golden-brown crust and aromatic pine nut filling, each bite delivers a satisfying blend of textures and spices. Served with a refreshing garlic-mint yogurt dip, this recipe makes 6 generous portions packed with protein and traditional Lebanese flair. Easy to follow with medium difficulty, it's a culinary adventure that brings the warmth of Lebanese hospitality to your table in just 45 minutes.
🥘 Ingredients
• bulgur wheat0.75 cup
• lamb1 pound
• onion1 large
• butter1 tablespoon
• salt & ground pepper6 servings
• sprg mint1
• oil2 tablespoons
• onion1
• lamb8 ounces
• pine nuts0.5 cup
• ground allspice0.5 teaspoon
• greek yogurt2.5 cups
• garlic3 Cloves
• mint1 tablespoon
👨🍳 Cooking Steps
1
Preheat the oven to 375F degrees. Rinse the bulgur wheat in a sieve and squeeze out the excess moisture.
2
Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste.
3
Add the bulgur wheat and blend together.
4
To make the filling, heat the oil in a frying pan and fry the onion until golden.
5
Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper.
6
Oil a large baking dish and spread half of the meat and bulgur wheat mixture over the bottom. Spoon over the filling and top with a second layer of meat and bulgur wheat, pressing down firmly with the back of a spoon.
7
Pour the melted butter over the top and then bake on the oven for 40-45 minutes until browned on top.
8
Meanwhile make the yogurt dip: Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint.
9
Cut the cooked kibbeh into squares or rectangles and serve garnished with mint and accompanied by rice and the yogurt dip. NOTES The national dish of Syria and the Lebanon in Kibbeh, as kind of meatball made from minced lamp and bulgur wheat. Raw kibbeh is the most widely eaten type, but this version is very popular too.
