Aunt Louise'S Baked Kibbeh Recipe

Name: Aunt Louise'S Baked Kibbeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup bulgur wheat; 2 cups boiling water; 1/2 cup finely chopped onion, divided; 2 teaspoons salt, divided; 1 1/2 teaspoons dried basil; 1/2 teaspoon ground black pepper; 1 pound ground beef; 1 pound ground lamb, divided; 1/2 cup pine nuts; 1/4 stick salted butter; 1/2 cup cherry tomatoes, or to taste; 1/4 cup fresh mint leaves, or to taste

Servings: persons

1 cup bulgur wheat
2 cups boiling water
1/2 cup finely chopped onion, divided
2 teaspoons salt, divided
1 1/2 teaspoons dried basil
1/2 teaspoon ground black pepper
1 pound ground beef
1 pound ground lamb, divided
1/2 cup pine nuts
1/4 stick salted butter
1/2 cup cherry tomatoes, or to taste
1/4 cup fresh mint leaves, or to taste

1
Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
4
Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
5
Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
6
Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
7
Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.

1953

kcal

Calories

193

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup bulgur wheat, 2 cups boiling water, 1/2 cup finely chopped onion, divided, 2 teaspoons salt, divided, and more.

Yes, Aunt Louise'S Baked Kibbeh falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aunt Louise'S Baked Kibbeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions