Baked Kibbeh Recipe

Baked Kibbeh Recipe

  • For filling:
  • 1 medium onion, finely chopped
  • 2 tablespoons olive oil
  • 1/2 pound ground lamb (not lean)
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon black pepper
  • 1/3 cup toasted pine nuts plus
  • 2 tablespoons toasted pine nuts for garnish
  • For bulgur mixture:
  • 1 cup fine bulgur
  • 1 medium onion, coarsely chopped
  • 1 pound ground lamb (not lean)
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 2 1/2 tablespoons olive oil
  • Accompaniment:
  • Plain yogurt
  1. Make filling: Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
  2. Make bulgur mixture: Preheat oven to 400 degrees F.
  3. Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
  4. Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
  5. Assemble and bake kibbeh: Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
  6. Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
  7. Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.
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