Baked Kibbeh (Kibbie) – The Lemon Bowl®

Baked kibbeh or kibbie is a traditional Lebanese dinner recipe that uses ground beef or lamb and then combines it with bulgur wheat, pine nuts and warm spices like cinnamon and allspice.

My husband’s favorite Lebanese dish is undoubtedly Baked Kibbeh. While not using many ingredients, both ground beef and ground lamb are used to create a delicious dish that’s high in protein and filling. My family’s recipe carries with it fond memories, so it’s about time I shared the goodness with the rest of you!

What is Baked Kibbeh?

Baked kibbeh is the combination of ground beef, superfine bulgur wheat, allspice, cinnamon, clarified butter, and toasted pine nuts. Every bite is tender, juicy and intoxicatingly delicious. It’s a cooked version of a raw dish called kibbeh nayeh. Typically served with a Syrian green salad and a side of cucumber laban yoghurt sauce, this is Lebanese comfort food at its finest. It also freezes beautifully, so make a large batch and freeze extras for another night.

How to make baked kibbeh

Start your baked kibbeh by preparing the base meat layer. Take a large bowl with your bulgur wheat and add boiling hot water.

Then take some plastic wrap and cover it. Let it sit for about 10 minutes, and then drain excess water from the soaked bulgur.

Take a fork and fluff up the soaked bulgur and prepare it for the meat mixture.

Then in a food processor add 1 onion and pulse until chopped.

Then add the ground beef and lamb mixture.

Sprinkle in the Lebanese spice mix and some salt and pepper.

Then pulse until the ingredients are fully combined and become almost like a paste.

In a large bowl, combine the meat paste with the soaked bulgur and mix with your hands until well combined.

Next, for the filling, heat a pan over medium heat and add the ghee.

Add the diced onion and sauté until lightly browned.

Next, add the ground beef and ground beef and season with salt.

Then add more of the all-purpose Lebanese seasoning mix, stir well and cook until the meat is browned.

When done, finish with the pine nuts and remove from the heat.

Then take a prepared casserole dish and spread half of the meat puree on the bottom. If your hands get sticky, submerging them in ice water will help.

Then take the cooked ground beef mixture and cover the bottom layer.

Finish the dish by covering the filling with the remaining meat paste.

Take a knife and cut diagonally across the top of the meat in opposite directions to create small diamond shapes.

Then brush with more melted ghee before tossing in the oven at 400 for about 45 minutes or until the meat is fully cooked.

Once done, remove from the oven, garnish with fresh parsley, basil, or additional pine nuts, and enjoy your baked kibbeh!

Simple Substitutions

• types of ghee. You can make your own ghee at home or it’s available at any grocery store! However, you really need ghee, regular butter or olive oil will not do.
• Just ground beef. If you can’t find ground lamb or just don’t want to use it, you can make the whole thing with just ground beef.

Frequently asked Questions:

More Lebanese dishes

Eat it, like it, share it!

Have you tried this recipe and like it? Next time you make it, take a picture and share it with your social networks! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

If kibbeh nayeh seems too intimidating for you, I recommend this baked kibbeh as a delicious dish to start with.

Your fork is waiting.