Baked Kibbeh (Kibbeh bil-Siniyah)

Baked kibbeh — delicious and striking on the table. Serve with salad and yogurt. The same dough and filling can be used to make kibbeh patties; the recipe includes the kibbeh spice blend.

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4 servingsBack to recipeSalads and appetizers

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Prep checklist

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1½ cups fine bulgurWater for rinsing the bulgur2 tbsp kibbeh spice mix*2 tsp salt½ tsp ground black pepper1 medium onion, finely blended in a food processor500 g lean beef, ground

Filling

1 tbsp ghee (or butter) + a little vegetable oil2 medium onions, finely chopped1 tsp salt¼ tsp ground black pepper1 tsp allspice (or Baharat)300 g lamb or beef, chopped or minced30 g toasted pine nuts

Garnish

Almonds or pine nuts

Top of the kibbeh

Ghee + vegetable oil

Kibbeh spice mix - how to prepare*

Step 1

Start making the kibbeh dough: chop or grind the onion in a food processor, then add the spices and the previously minced meat to the processor.

Cooking notes

Pumpkin (or squash) kibbeh

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