Oven-baked kibbeh

    1 hour 5 min

    Minced beef, pine nuts and bulgur are baked together forming a spiced Lebanese dish that has been enjoyed for generations.

    2 people made this

    Serves: 4 

    • 120g bulgur wheat
    • 450g beef mince
    • 1 small onion, chopped
    • 1 tablespoon lemon juice
    • 2 teaspoons ground cinnamon
    • salt and ground black pepper to taste
    • 15g butter, cut into small pieces (optional)
    • 70g pine nuts

    Prep:10min  ›  Cook:30min  ›  Extra time:25min  ›  Ready in:1hr5min 

    1. Soak bulgur in a bowl of warm water until water is slightly absorbed, about 25 minutes. Drain and squeeze out excess moisture.
    2. Preheat oven to 180 C / Gas 4. Grease a baking dish.
    3. Mix soaked wheat, mince, onion, lemon juice, cinnamon, salt and black pepper together in a bowl. Spread mixture in the prepared baking dish; top with butter and pine nuts.
    4. Bake in the preheated oven until mince is no longer pink, about 25 minutes. Turn on oven's grill; grill until top is browned, 5 minutes.

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    Reviews in English (6)


    This was very good! Our family's recipe is similar, but we use allspice and cumin instead of the cinnamon. I did cut the cinnamon back some, and that worked better for our tastes. This was very easy to make and smelled wonderful while it was baking. The pine nuts sort of 'fell' off the top, but I think if I would've pressed them in a bit that would've fixed that problem, lol. All in all this was tasty and I would make it again! Thanks for sharing.  -  24 Mar 2013  (Review from Allrecipes US | Canada)


    Allspice and cumin is my route too. However, with the sauteed onions and pine nuts I also add steak cut up....better filling. I put one layer of the kibbe, the steak mixture, and then a layer of kibbe on top, seal it, poke little holes in it and pour olive oil on top and bake. It comes out tender and not dry.  -  21 Apr 2014  (Review from Allrecipes US | Canada)


    This is my grandmothers recipe except hers isn't as specific with quantities, it's just a pinch of that and a bit of that, etc... So it nice to have some quantities to go by. I grew up with the cinnamon flavors not allspice, etc as other reviewers suggested so I prefer the cinnamon. I grated a medium onion for this so you don't have big chunks in the meat and it needs about a full tsp of salt, maybe more so it's not too bland. Also you should use the lowest fat percentage beef you can find (97%+ is the best). Dip the cooked product in ketchup. Yum! Thanks!  -  23 Feb 2016  (Review from Allrecipes US | Canada)