Middle Eastern · hard
Kibbeh
Baked Lebanese kibbeh with a spiced lamb and pine nut filling encased in a bulgur wheat shell. A traditional labor of love.
- 1 hr 5 min
- Total
- 6
- Serves
- $28.50
- Est. cost
- 460
- Cal/serving
Dietary, as tagged
- Dairy-free
- Halal
Parent noteThe mild warm spices and crispy-outside, soft-inside texture works well for kids. Cut into small squares for little servings.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Ground Lamb1 1/2 lbs
- Fine Bulgur Wheat (#1)1 1/2 cups
- Yellow Onions2 medium
- Pine Nuts1/4 cup
- Olive Oil4 tbsp
- Ground Allspice1 1/2 tsp
- Ground Cinnamon1/2 tsp
Method
- 01
Soak fine bulgur wheat in cold water for 15 minutes, then drain and squeeze out excess water.
- 02
For the shell: combine bulgur, ground lamb, grated onion, allspice, cinnamon, and salt. Process in a food processor until a smooth paste forms.
- 03
For the filling: saute diced onion in olive oil until golden. Add ground lamb, allspice, cinnamon, and pine nuts. Cook until meat is browned.
- 04
Press half the shell mixture into an oiled 9x13 baking dish. Spread filling evenly, then top with remaining shell mixture. Score into diamond shapes.
- 05
Drizzle generously with olive oil. Bake at 375F for 35 minutes until top is golden and crispy.
- 06
Let rest 10 minutes before cutting along score lines. Serve with dahi (yogurt) or a simple salad.
- 460
- Calories
- 28g
- Protein
- 30g
- Carbs
- 24g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
