Traditional Kebbe
Step into the heart of Middle Eastern cuisine with this Traditional Kebbe recipe, an irresistible blend of textures and flavors perfect for any occasion. Made with fine bulgur wheat, ground lamb or beef, fragrant spices like allspice and cinnamon, and studded with golden-toasted pine nuts, this layered dish is both hearty and aromatic. The recipe combines a savory meat filling with a smooth bulgur crust, baked to golden perfection for a crisp yet tender finish. Easy to prepare in just 55 minutes, this oven-baked kebbe serves as a wholesome centerpiece, ideal for pairing with tangy yogurt or a fresh salad. Whether you're hosting a dinner or exploring global flavors, this authentic kebbe is guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup fine bulgur wheat
- 1 pound ground lamb or beef
- 1 medium onion, finely grated
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 0.25 cup pine nuts
- 0.25 teaspoon ground cinnamon
- 2 tablespoons fresh parsley, finely chopped
Instructions
Rinse the bulgur wheat under cold water, then place it in a bowl. Cover with water and let it soak for 20 minutes. Drain well and squeeze out any excess water using your hands or a clean kitchen towel.
In a mixing bowl, combine the soaked bulgur, grated onion, half of the ground meat (approximately 8 ounces), flour, salt, allspice, and black pepper. Knead the mixture until it becomes a smooth, paste-like dough. Cover and refrigerate for 15 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the pine nuts and toast until golden brown, stirring frequently, about 2-3 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil, followed by the rest of the ground meat. Cook until browned, breaking apart any clumps with a spoon, about 5-6 minutes.
Add the toasted pine nuts, ground cinnamon, and parsley to the cooked meat. Mix well, then set aside to cool. This will serve as the filling for the kebbe.
Preheat the oven to 375°F (190°C) and grease an 8-inch baking dish with a light coat of olive oil.
Divide the bulgur dough into two portions. Press one portion evenly into the prepared baking dish to form the base layer.
Spread the meat filling evenly over the base layer, ensuring an even distribution to cover the entire surface.
Press the second portion of the bulgur dough on top of the meat filling to form the top layer. Smooth out the surface with wet hands or a spatula.
Use a sharp knife to score the kebbe into diamond or square shapes. Lightly drizzle olive oil over the top.
Bake in the preheated oven for 25 minutes, or until the top is lightly browned and crisp.
Let the kebbe cool slightly before serving. Serve warm with a side of yogurt or a fresh salad.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 574 mg | 25% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 1.5 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 515 mg | 11% | |
*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.
