Kibbeh
Lebanese spiced beef and bulgur shells and pine nut and onion filling.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Squeeze the soaked bulgur dry like you're wringing out a swimsuit - really get the water out. Wet bulgur makes a mushy shell instead of a crisp, golden one.
Ingredients
Everything below makes 4 servings.
- 1 cupfine bulgur
- 1¼ lblean ground beefdivided: 3/4 lb for shell, 1/2 lb for filling
- 2 mediumyellow onion1 for shell (grated), 1 for filling (finely diced)
- 2garlic clovesminced
- 1½ tspground cumin
- 1½ tspground allspice
- ½ tspground cinnamon
- ⅓ cuppine nuts
- 5 tbspolive oil
- ¼ cupfresh parsleychopped
- 1 cupplain yogurt for serving
- 1lemoncut into wedges
- 1½ tspkosher salt
- ¾ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 510calories
- 28gprotein
- 34gcarbs
- 28gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Place bulgur in a bowl, cover with cold water by 1 inch. Soak 30 minutes. Drain and squeeze dry in a clean towel - bulgur must be dry.
- Grate 1 medium yellow onion. Finely dice the rest for the filling.
- Mince garlic; chop parsley; cut lemon into wedges.
- Preheat oven to 375°F (190°C).
Make filling
Heat olive oil in skillet over medium. Add diced onion and salt; cook 6 min until softened. Add beef, breaking up; cook 5 min until browned. Stir in each cumin and allspice, cinnamon, pinch pepper. Add pine nuts. Cook 2 min more. Off heat - let cool slightly.
13 min · hands onMake shell
In food processor, combine drained bulgur, grated onion, remaining beef, garlic, remaining cumin and allspice and cinnamon, salt, pepper. Process 60-90 sec until it forms a paste. Add 2 tbsp ice water if it looks dry.
2 min · hands onLayer
Brush baking pan with olive oil. Press half the shell mixture into the bottom in an even layer. Spread cooled filling over. Top with remaining shell mixture; press flat. With a wet knife, score the top into diamonds. Brush top with olive oil.
8 min · hands onBake
Bake 25-30 minutes until deeply golden on top and the edges pull from the pan.
27 min · hands offRest and serve
Rest 5 minutes. Cut along the scored lines into diamonds. Serve with yogurt, lemon wedges, and parsley.
5 min · hands offMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Traditional choice; richer flavor; same timing.
Leaner; add 1 extra tbsp olive oil to the filling to keep moist.
Make tabbouleh while kibbeh bakes - they're a classic pair. Adds about 20 minutes.
Swap unsweetened coconut yogurt 1:1.
What keeps
Best fresh-baked, but excellent reheated in a 350°F oven 10-12 min (not microwave). Assembled raw kibbeh keeps 24 hr in fridge, freezes 2 months - bake from frozen +10 min.
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