Lebanese Baked Kibbeh
Baked kibbeh is a cornerstone of Lebanese cuisine — a fragrant mixture of bulgur wheat, ground beef, and warming spices layered with soft caramelized onions and baked until golden. Hearty, aromatic, and deeply satisfying, it's the ultimate Middle Eastern comfort dish.
🛒 Ingredients
15 servings
- 500 g ground beef or lamb
- 250 g fine bulgur wheat
- 1 large onion, grated
- 1 bunch fresh mint, finely chopped
- 5 garlic cloves, finely minced
- 1 tsp baharat (Lebanese 7-spice blend)
- Salt to taste
- 3 tbsp unsalted butter + a few extra knobs for the top
- 4 medium onions, sliced into thin rings
- Olive oil
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Directions
- 1
Rinse the bulgur wheat under cold water, then soak in a large bowl of water for at least 2 hours.
- 2
Drain the bulgur and gently squeeze out the excess water with your hands, keeping it moist but not dripping.
- 3
In a large bowl, combine the bulgur, ground meat, grated onion, garlic, mint, baharat, and salt.
- 4
Knead the mixture vigorously for 8–10 minutes until smooth and uniform — this is the Lebanese secret to a perfect kibbeh.
- 5
Taste and adjust seasoning. Add butter and knead for 2 more minutes until fully incorporated.
- 6
Preheat oven to 180°C (350°F). Lightly grease a medium baking dish with olive oil.
- 7
Press half the kibbeh mixture evenly into the dish. Layer the sliced onion rings on top and drizzle generously with olive oil.
- 8
Cover with the remaining kibbeh mixture, smoothing the surface. Dot the top with small knobs of butter.
- 9
Cover tightly with aluminum foil and bake at 180°C for 1 hour.
- 10
Remove the foil for the final 10 minutes to brown the top. Serve hot alongside a fresh salad or plain yogurt.
💡 Chef's Tip
The secret to great kibbeh is all in the kneading — work the mixture energetically and for as long as you can. For extra authenticity, swap the butter for ghee (clarified butter) for a richer, nuttier flavor.
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