Salads and appetizers
ChefNada Hadraj
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.
Baked kibbeh — a classic dish. Here is the method with full details.
Ingredients
Start here, then move straight into the method.
- 1½ cups fine bulgur
- Water for rinsing the bulgur
- 2 tbsp kibbeh spice mix*
- 2 tsp salt
- ½ tsp ground black pepper
- 1 medium onion, finely blended in a food processor
- 500 g lean beef, ground
- Filling
- 1 tbsp ghee (or butter) + a little vegetable oil
- 2 medium onions, finely chopped
- 1 tsp salt
- ¼ tsp ground black pepper
- 1 tsp allspice (or Baharat)
- 300 g lamb or beef, chopped or minced
- 30 g toasted pine nuts
- Garnish
- Almonds or pine nuts
- Top of the kibbeh
- Ghee + vegetable oil
- Kibbeh spice mix - how to prepare*
Method
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- 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.
- Add the washed and drained bulgur and mix it with the meat mixture in the processor, or knead them together by hand.
- Divide the kibbeh dough into two parts, with one portion slightly larger than the other so you can spread the larger portion over the bottom of the baking dish.
- Prepare the filling: heat the clarified butter (smen) and oil in a pan, fry the pine nuts, then add the chopped onion and sauté until soft.
- Add the meat and spices and stir until the meat is cooked and dry; then set the filling aside to cool.
- Grease the bottom of the baking dish with a little smen and spread the larger portion of the kibbeh dough evenly.
- Spread the filling over it, then roll out the second half of the dough on top.
- Decorate the surface by making shallow slashes with a knife and scatter almonds or pine nuts.
- Brush the entire surface of the tray kibbeh with smen and vegetable oil so it won't dry out after baking.
- Bake the dish in the oven for about 30 minutes until cooked through and browned on top.Timers: 30 min
- Serve the tray kibbeh with salad, pickles, and yogurt.
- Combine 4 tablespoons whole cumin + 2 tablespoons whole black pepper + 2 tablespoons cloves + 2 tablespoons cinnamon + 2 tablespoons dried rose petals + 1 tablespoon marjoram (bardaqush or mardakoush) + 1 tablespoon dried mint + 1 tablespoon dried basil.
- Grind them in an electric grinder until you obtain a fine powdered spice blend.
- Store the kibbeh spice in a dry, clean, airtight glass jar in the refrigerator and use as needed.
Recipe tags
Salads and appetizersLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Pumpkin (or squash) kibbeh
