Tray-Baked Kibbeh Recipe

Tray-baked kibbeh with a delicious, detailed step-by-step recipe. A traditional dish that is considered one of the most important recipes in Arab cuisine! The recipe also includes how to make the kibbeh spice mix.

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4 servingsBack to recipeRice and grains

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Half a kilo of kibbeh meat, free of sinewsA piece of iceSalt2 1/2 cups fine brown bulgur1/4 cup pre-ground kibbeh spice mix (kibbeh khatwiyeh*)A pinch of cinnamonA pinch of ground cumin1 tablespoon sweet pepper paste1 tablespoon butter for the top

Filling

Nuts: pine nuts, cashews, almonds, or walnutsFinely ground meatA little oil1 tablespoon ghee2 onions, finely chopped (or as needed for the amount of meat)A pinch of seven-spiceA pinch of sumac1 teaspoon hot pepper paste - optional

Method for the filling

Toast the nuts of your choice in a little oil and ghee. As soon as they take on the desired color, add the meat and stir until it changes color.Finally, add the salt, spices, and pepper paste, stir, and remove the filling from the heat.

*Kibbeh spice mix or kibbeh khatwiyeh

It consists of: 1 tablespoon kibbeh spices + 1 onion + basil + marjoram + red or green chili pepper, hot or sweet + a handful of bulgurGrind all the ingredients well in the electric grinder so the bulgur grains become fine, then spread the mix on a tray and leave it to dry well for at least one to two days. Then store it in the refrigerator in an airtight container and use as needed.

Step 1

Place the meat with a piece of ice (to keep the meat a light pink color) and salt in the electric grinder and puree until it becomes smooth like a paste.

Cooking notes

Frozen Okra Stew

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