Lebanese Kibbeh in a Tray
Discover the rich, comforting flavors of Lebanese Kibbeh in a Tray—a beloved Middle Eastern dish that's as delightful to eat as it is to prepare. This baked version of kibbeh combines a spiced mixture of fine bulgur wheat and lean ground beef or lamb, layered with a savory filling of caramelized onions, toasted pine nuts, and aromatic spices like allspice and cinnamon. The dish features a crispy golden crust and a tender interior, all baked to perfection in a single tray for easy serving. Simple yet elegant, this recipe is perfect for family dinners or impressive sharing platters. Serve it warm, topped with a dollop of creamy yogurt or paired with a vibrant salad for a truly authentic experience. Whether you're a fan of traditional Lebanese cuisine or new to these flavors, this kibbeh tray is sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups Fine bulgur wheat
- 2 pounds Leaner ground beef or lamb
- 2 medium-sized Onion
- 2 teaspoons Salt
- 1 teaspoon Ground allspice
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground black pepper
- 0.5 cup Pine nuts
- 4 tablespoons Olive oil
- 2 tablespoons Butter
- 0.25 cup Water
Instructions
Rinse the bulgur wheat in a fine mesh strainer under cold water. Place it in a large bowl and soak it in warm water for 10 minutes. Then drain any excess water and squeeze out any residual moisture.
While the bulgur soaks, finely chop one onion and set it aside. Roughly chop the other onion and place it in a food processor with one pound of the ground meat. Blend until you achieve a paste-like consistency.
In a large mixing bowl, combine the ground meat mixture, soaked bulgur, salt, allspice, cinnamon, and black pepper. Mix thoroughly with your hands until the mixture comes together. Cover and refrigerate while preparing the filling.
In a skillet over medium heat, add 2 tablespoons of olive oil. Toast the pine nuts until golden brown, then remove and set aside.
In the same skillet, add the butter and cook the finely chopped onion until soft and translucent. Add the remaining pound of ground meat and cook until browned, breaking it up into small crumbles. Stir in half of the toasted pine nuts and add a pinch of salt, cinnamon, and allspice to taste. Remove from heat and let cool.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking tray or a similarly sized dish with olive oil.
Divide the kibbeh mixture into two equal parts. Press half of the mixture evenly into the bottom of the baking dish to create the base layer. Wet your hands with water to smooth the surface.
Spread the cooked meat filling evenly over the base layer. Then press the remaining kibbeh mixture on top to cover the filling, smoothing it into an even layer with your wet hands.
Using a sharp knife, score the top layer into diamond or square-shaped sections. Drizzle the remaining 2 tablespoons of olive oil over the surface.
Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the top is slightly firm to the touch.
Optional: For extra crispiness, place the tray under the broiler for 2-3 minutes, watching closely to prevent burning.
Let the kibbeh rest for 10 minutes before slicing along the scored lines. Garnish with the remaining toasted pine nuts and serve warm with a side of yogurt or a fresh salad.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 2.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 602 mg | 13% | |
*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.
