Oh, the joy of discovering a dish that feels like a warm hug—kibbeh does just that. Imagine a blend of spices and textures that transports you to a bustling Middle Eastern bazaar, with aromas swirling around like a dance. I once attempted this with my grandma’s age-old recipe, and even though her kitchen wisdom laughed at my attempt, it was a delicious reminder that sometimes, the journey of flavors is as cherished as the dish itself!
Steps
- Prepare the Hashweh Filling: Start by cooking chopped onions in olive oil until they are soft and golden. Add ground beef to the onions and cook until the meat is fully browned. Mix in your choice of spices and fold in pine nuts if desired.
- Create the Kibbeh Mixture: Soak bulgur wheat in water for about 10 minutes and then fluff it. In a food processor, combine the soaked bulgur, quartered onion, fresh herbs, kamouneh spice, and salt. Blend until smooth, then add the lean beef and continue blending until a paste forms.
- Assemble the Dish: Preheat your oven to 400°F and grease a 14-inch round baking dish with olive oil. Spread half of the kibbeh mixture evenly on the bottom. Layer the hashweh filling over this base, and then add the remaining kibbeh mixture on top, pressing it down with wet hands to create a smooth surface.
- Bake the Kibbeh: Cut the assembled kibbeh into diamond shapes and place a pine nut in the center of each. Drizzle olive oil over the top and bake for 40-45 minutes until the meat is cooked and the pine nuts are toasted.
Ingredients
- 2 tablespoons olive oil (plus extra for greasing the pan and drizzling on top)
- 1 pound 95% lean ground beef
- 1 large onion, diced
- 1 teaspoon salt
- 1 tablespoon 7 Spice
- ¼ cup pine nuts (plus more for topping)
- 1 ½ cups fine #1 bulgur wheat
- ¾ cup water
- 1 large onion, quartered
- ½ cup fresh basil and/or mint
- ¼ cup kamouneh spice
- 1 tablespoon salt
- 2 teaspoons 7 Spice
- 1 pound 100% lean ground beef
Nutritional Values
Calories: 2648kcal | Carbohydrates: 208g | Protein: 116g | Fat: 104g | Saturated Fat: 32g | Cholesterol: 280mg | Sodium: 5084mg | Potassium: 2516mg | Fiber: 28g | Sugar: 8g | Vitamin A: 2288IU | Vitamin C: 16mg | Calcium: 228mg | Iron: 20mg
FAQ
- Can I freeze baked kibbeh?
- Absolutely, kibbeh can be frozen for future use. Many families prepare extra to store for later. You can keep it in the freezer for up to 3 months. To serve, let it thaw in the refrigerator overnight, then drizzle olive oil on top and follow the baking instructions as per the recipe.
- Is there a gluten-free option for kibbeh?
- Yes, while I haven’t personally tried it, substituting bulgur wheat with quinoa has been successful for some. It’s recommended to cook the quinoa halfway so it’s somewhat tender but not completely done, as it will cook further in the oven.
- What can I use if I don’t have kamouneh spice?
- If kamouneh spice isn’t available, you can make a substitute blend with the following: 1 tablespoon each of cumin seeds and black peppercorns, 1 tablespoon of dried rose petals (optional), 2 teaspoons of dried marjoram, and 1 teaspoon each of dried basil, dried mint, and 7 Spice.
- How should I store leftover kibbeh?
- Leftover kibbeh can be stored in an airtight container and will remain fresh in the refrigerator for about 3-4 days.
- Can I bake kibbeh in a different type of dish?
- While a round baking dish is traditional for kibbeh, you can also use a large casserole dish. Just ensure it’s greased with olive oil to prevent sticking.
Tips
- Prepare the Filling First: Since the kibbeh layer involves raw meat, it’s best to have the hashweh filling ready beforehand. This ensures you can move quickly and get the dish into the oven right after assembling.
- Divide and Save for Later: This recipe makes a large amount, so consider dividing the kibbeh mixture in half and freezing a portion for future use. Remember to add olive oil only when you’re ready to bake it.
- Wet Hands for Smoothing: When layering the kibbeh mixture, dampen your hands with water. This helps in smoothing and evenly spreading the mixture across the baking dish.
- Skip Bulgur Soaking: Instead of soaking bulgur in water, add an extra onion when processing. This additional moisture will help soften the bulgur, ensuring it doesn’t turn out crunchy.
Equipment
- Food Processor – Necessary for blending the kibbeh mixture.
- 14-inch Round Baking Dish – While a 9″x13″ dish can be used, a round baking dish is more traditional for this recipe.
