Kibi
Discover the bold flavors of "Kibi," a Middle Eastern classic that's both hearty and aromatic. This baked kibbeh recipe combines fine bulgur wheat, ground beef or lamb, and a warm blend of spices like allspice and cinnamon to create a perfectly seasoned, tender dish. Layers of kibbeh dough are optionally filled with toasted pine nuts, adding an irresistible crunch and nutty depth. Scored into diamond shapes and baked to golden perfection, Kibi is a savory treat that's easy to prepare yet impressive enough for any occasion. Pair it with creamy yogurt or a crisp salad for a balanced, flavor-packed meal. Ready in just an hour and made with pantry staples, this dish is a wholesome and delicious way to bring a taste of the Levant into your kitchen. Keywords: Kibi, baked kibbeh, Middle Eastern recipe, bulgur wheat dish, ground meat recipe.
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Recipe Information
Ingredients
- 1 cup Fine bulgur wheat
- 1 cup Hot water
- 1 pound Ground beef or lamb
- 1 small Yellow onion, finely grated
- 0.25 cup Fresh parsley, finely chopped
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 0.25 cup Pine nuts (optional, for filling)
- 1 tablespoon Butter (optional, for greasing the pan)
Instructions
Place the fine bulgur wheat in a large bowl and pour the hot water over it. Let it sit for 10 minutes until the bulgur absorbs the water and becomes soft.
Once the bulgur has softened, use your hands to fluff it and break apart any clumps. Squeeze out any excess water, if necessary, and set it aside.
In a separate large bowl, combine the ground meat, grated onion, chopped parsley, ground allspice, ground cinnamon, salt, and black pepper. Mix the ingredients together until well combined.
Add the softened bulgur wheat to the meat mixture. Using your hands, knead the mixture until it becomes a smooth, cohesive dough. This may take about 5-7 minutes.
If using the optional pine nut filling, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden. Set aside.
Preheat your oven to 375°F (190°C). Lightly grease the bottom of an 8x8-inch baking dish with butter or olive oil.
Divide the kibbeh mixture into two portions. Take one portion and press it evenly into the bottom of the prepared baking dish to create a smooth layer.
If using pine nuts, scatter them evenly over the first layer of the kibbeh dough.
Take the second portion of the kibbeh mix and flatten it between your hands to form a thin layer. Carefully lay it on top of the pine nuts or directly on the first layer, pressing gently to seal the edges.
Using a sharp knife, score the top layer of the kibbeh into diamond or square shapes to make it easier to cut after baking.
Drizzle the olive oil evenly over the top of the kibbeh before placing it in the preheated oven.
Bake for 30 minutes, or until the top is golden brown and the edges start to crisp.
Remove from the oven and allow the kibbeh to cool for 5 minutes before slicing along the scored lines. Serve warm with a side of yogurt or a fresh salad.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.9 g | 202% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 3970 mg | 173% | |
| Total Carbohydrate | 178.9 g | 65% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 9.3 g | ||
| Protein | 110.6 g | 221% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 388 mg | 30% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 3074 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
