Baked kibbeh is a comforting Middle Eastern dish that combines a flavorful, spiced ground beef filling with a tender mixture of bulgur wheat, herbs, and beef. It’s a healthier, easier alternative to fried kibbeh that still delivers the rich, traditional flavors I love.
I use ingredients like ground beef, bulgur wheat, onions, pine nuts, fresh basil or mint, olive oil, and spices such as 7 Spice, salt, and kamouneh to create a layered, savory dish. This mix gives this dish its distinctive taste and texture without much fuss.
What Is Baked Kibbeh?
This is a traditional Middle Eastern dish I often enjoy making. It consists mainly of ground meat, usually lamb or beef, mixed with bulgur wheat and spices. The mixture forms a dough-like base and filling that bakes into a savory casserole.
The dish has two main layers: a crust made from the bulgur and meat mix, and a filling packed with spiced meat, onions, and pine nuts. I like how its texture combines a firm outer layer with a soft, flavorful inside.
I find this baked version of kibbeh is easier to serve than fried versions because it comes out in slices, like a pie. It offers a comforting meal that balances hearty meat flavors and subtle spices.
Ingredients
Hashweh Filling
- 2 tbsp of olive oil (more for greasing the pan & drizzling on top)
- 1 lb of 95% lean ground beef
- 1 large diced onion
- 1 tsp of salt
- 1 tbsp of 7 Spice
- ¼ cup of pine nuts (more for topping)
Kibbeh Mixture
- 1 ½ cups of fine bulgur wheat
- ¾ cup of water
- 1 large quartered onion
- ½ cup of fresh basil and/or mint
- ¼ cup of kamouneh spice
- 1 tbsp of salt
- 2 tsp of 7 Spice
- 1 lb of 100% lean ground beef
How To Make Baked Kibbeh?
- First, cook the filling by heating olive oil in a pan. Add the meat and chopped onions and cook them until the beef browns, which takes about 8 to 10 minutes. Then, season this with salt and 7 Spice and stir in some pine nuts for extra texture.
- Next, prepare the kibbeh mixture. Soak the bulgur wheat in water for 10 minutes and fluff it up so it absorbs all the water. After that, put the soaked bulgur, onion, fresh basil or mint, kamouneh spice, salt, and 7 Spice into a food processor and blend them.
- Add the lean beef into the food processor and blend until it turns into a smooth meat paste. Then, I split the mixture into two halves.
- To assemble, preheat the oven to 400°F and grease a 14-inch round baking dish with olive oil. Press half of the kibbeh mixture evenly on the bottom of the dish.
- Then, spread the cooked filling over the base. Using wet hands makes it easier to shape, so grab the second half of the kibbeh mixture and firmly press it over the filling, smoothing it out and filling any gaps.
- Before baking, slice the kibbeh into diamond shapes, sprinkle pine nuts on top, and drizzle olive oil all over. Bake it for 40 to 45 minutes until the meat is cooked and the pine nuts turn golden.
Nutritional Information
Nutrient | Amount per serving |
---|---|
Calories | 331 kcal |
Protein | 29 grams |
Carbohydrates | 26 grams |
Fat | 13 grams |
Fiber | 7 grams |
Sodium | 1271 mg |
Serving And Pairing Suggestions
Side Dishes
I usually serve this kibbeh alongside fresh salads, like tabbouleh or fattoush. Their light, zesty flavors and crisp textures complement the denser kibbeh well.
Roasted or grilled vegetables, especially eggplant and zucchini, go great too. They add a smoky depth and keep the meal well-rounded.
Sometimes, I include a side of rice pilaf or bulgur wheat cooked with pine nuts. These grains echo the Middle Eastern roots of kibbeh and make the meal more filling.
Sauces And Condiments
Labneh or plain yogurt mixed with a bit of garlic and cucumber adds a cool contrast. It softens the richness and offers a creamy texture.
I also like drizzling pomegranate molasses or a simple drizzle of olive oil on top. The sweet tanginess cuts through the meat and bulgur’s earthiness.
For some heat, a spicy red pepper paste or harissa works well. I use them sparingly to avoid overshadowing the kibbeh’s flavors.
Storing And Reheating
I always store it in an airtight container to keep it fresh. It stays good in the fridge for up to 3 days. If I want to keep it longer, I freeze it for up to 2 months.
To freeze kibbeh, first wrap it tightly in plastic wrap, then place it in a freezer bag. This helps preserve its flavor and prevents freezer burn. Label the bag with the date so you can track how long it’s been stored.
To reheat, I usually preheat the oven to 350°F (175°C). I place the kibbeh on a baking sheet and heat it for about 15-20 minutes. This keeps it crispy on the outside and warm inside.
If you’re in a hurry, microwaving works too. Heat it covered on medium power for 1-2 minutes, checking often to avoid sogginess. However, the oven method gives a better texture.
Here’s a quick guide for storage and reheating:
Method | Duration | Tips |
---|---|---|
Refrigerate | Up to 3 days | Store in an airtight container |
Freeze | Up to 2 months | Wrap tightly, label date |
Reheat (oven) | 350°F for 15-20 mins | Use a baking sheet for crispness |
Reheat (microwave) | 1-2 mins, medium power | Cover to avoid drying out |
Common Mistakes To Avoid
One common mistake I see is not draining the bulgur wheat properly. If the bulgur is too wet, the kibbeh mixture becomes soggy and hard to shape. I always squeeze out extra moisture before mixing.
Another error is under-seasoning the meat and bulgur. The filling can taste bland if you don’t add enough spices like cinnamon, allspice, or pepper. I recommend tasting as you go and adjusting the seasoning little by little.
Overbaking is easy to do. I watch the kibbeh closely around the 30-minute mark to avoid drying it out. It should be golden brown and just cooked inside.
Lastly, rushing the layering process can cause the kibbeh to fall apart during baking. I carefully press each layer firmly but gently so the top and bottom stick well. This helps keep a nice shape when it comes out of the oven.
Conclusion
Baked kibbeh offers a great way to enjoy a traditional dish with less fuss. I like how it combines ground meat, bulgur, and spices in a simple, oven-friendly form.
This dish fits well into both casual dinners and special meals. You can easily adjust ingredients to suit your taste or dietary needs.
I encourage you to try baked kibbeh if you want something hearty but straightforward. It brings a lovely mix of textures and flavors to the table without complicated steps.
Did you know? Kale tabbouleh salad is a refreshing side dish for kibbeh!
Get that recipe now (by clicking the image below):