Homemade Baked Kibbeh
This baked kibbeh is hearty, aromatic comfort food at its finest — fine bulgur wheat, well-seasoned ground beef, and a generous handful of fresh herbs baked into a golden crust. Easy to prepare and perfect for feeding a crowd.
🛒 Ingredients
10 servings
- 500 g (1 lb) ground beef, finely ground twice
- 500 g (2½ cups) fine bulgur wheat
- 5 beef bouillon cubes
- 1 bunch fresh mint, finely chopped
- 1 bunch fresh chives or green onions, sliced
- 1 bunch flat-leaf parsley, chopped
- ½ onion, grated and squeezed dry
- Salt to taste
- 800 ml (4 cups) water
- Olive oil, as needed
- Optional: 2 tsp mixed spices (cumin, paprika, ground coriander)
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Directions
- 1
Place the bulgur wheat in a large mixing bowl.
- 2
Bring the water to a boil and dissolve the bouillon cubes (and optional spices) in it. Pour immediately over the bulgur, stir well, and let cool completely — about 30 minutes.
- 3
Add the ground beef to the cooled bulgur and knead thoroughly with your hands for 5 minutes until the mixture forms a smooth, cohesive dough.
- 4
Mix in the grated onion (squeezed dry), mint, chives, and parsley. Season with salt and combine well.
- 5
Preheat your oven to 180 °C / 350 °F (fan).
- 6
Generously oil a large baking dish. Press the kibbeh mixture evenly to a thickness of about 2.5 cm, ensuring no gaps or holes.
- 7
Score the surface in a diamond pattern with a knife, then drizzle generously with olive oil.
- 8
Bake for 40–45 minutes until the top is golden brown and slightly crisp.
- 9
Rest for 10 minutes before cutting. Serve with yogurt, lemon wedges, or a fresh green salad.
💡 Chef's Tip
The more you knead the dough, the more cohesive and flavorful it becomes. Kibbeh is even better the next day — reheat at 160 °C for 20 minutes.
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