Baked Kibbeh Recipe

Name: Baked Kibbeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffing:; 1 teaspoon butter or stick margarine; 3 cups chopped onion; 1/2 pound lean ground lamb; 1/3 cup pine nuts, toasted; 2 teaspoons ground cinnamon; 2 teaspoons ground allspice; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon pomegranate molasses (optional); Kibbeh:; 2 cups uncooked bulgur; 2 cups minced fresh onion; 2 teaspoons ground cinnamon; 2 teaspoons ground allspice; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 pound lean ground lamb; Cooking spray; 2 teaspoons butter or stick margarine

Servings: persons

Stuffing:
1 teaspoon butter or stick margarine
3 cups chopped onion
1/2 pound lean ground lamb
1/3 cup pine nuts, toasted
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon pomegranate molasses (optional)
Kibbeh:
2 cups uncooked bulgur
2 cups minced fresh onion
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound lean ground lamb
Cooking spray
2 teaspoons butter or stick margarine

1
Preheat oven to 350u00b0.
2
To prepare stuffing, melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add 3 cups onion; saute 3 minutes. Add 1/2 pound lamb, and cook until browned, stirring to crumble. Remove from heat. Stir in the pine nuts, 2 teaspoons cinnamon, 2 teaspoons allspice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pomegranate molasses, if desired. Set the stuffing aside.
3
To prepare the kibbeh, combine bulgur and next 6 ingredients (bulgur through 1 pound lamb) in a large bowl. Press half of kibbeh into bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread stuffing over kibbeh. Press the remaining kibbeh over stuffing. Cut kibbeh into quarters. Press thumb into center of each quarter, leaving an indentation. Place 1/2 teaspoon butter into each indentation. Bake at 350u00b0 for 20 minutes. Let stand 5 minutes. Cut each quarter in half.

794

kcal

Calories

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 20 ingredients. The key ingredients include: Stuffing:, 1 teaspoon butter or stick margarine, 3 cups chopped onion, 1/2 pound lean ground lamb, and more.

Yes, 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!

Baked Kibbeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions