Baked Stuffed Kibbeh with Creamy Cheese Filling
A hearty Lebanese-inspired baked kibbeh packed with a rich, melty cheese filling that takes this classic dish to the next level. Simple to prepare and perfect for feeding a crowd, it comes out of the oven beautifully golden. A wonderful centerpiece for any family dinner or gathering.
🛒 Ingredients
12 servings
- 300 g fine bulgur wheat (kibbeh-style)
- 500 g ground beef or lamb
- 4 garlic cloves, crushed
- 1 small onion, grated
- Salt to taste
- 6 fresh mint leaves, finely chopped
- 1 beef bouillon cube
- 3 tablespoons olive oil
- 600 ml water (about 3 cups)
- 200 g cream cheese
- 200 g ricotta or thick sour cream
- 50 g grated Parmesan
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Directions
- 1
Place the bulgur wheat in a large bowl.
- 2
Bring 600 ml of water to a boil with the bouillon cube. Pour gradually over the bulgur and let it soak for 15 minutes.
- 3
In a separate bowl, combine the ground meat with garlic, grated onion, chopped mint, and salt.
- 4
Mix the soaked bulgur into the seasoned meat and knead until you get a uniform, workable dough.
- 5
Prepare the filling by combining the cream cheese, ricotta, and grated Parmesan.
- 6
Preheat the oven to 180 °C (350 °F).
- 7
Grease a medium baking dish generously with olive oil.
- 8
Spread an even layer of kibbeh dough across the bottom and up the sides of the dish.
- 9
Spread the cheese filling evenly over the dough layer.
- 10
Carefully cover with the remaining kibbeh dough, smoothing the top (the filling will stay creamy during baking).
- 11
Drizzle the remaining olive oil over the top and bake for 35–40 minutes until golden brown.
💡 Chef's Tip
Dampen your hands slightly when shaping the kibbeh dough to prevent sticking. Feel free to swap the ricotta for thick sour cream for an even richer filling.
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