Kibbeh (Baked Lamb & Bulgur) - Mediterranean Recipe

Kibbeh (Baked Lamb & Bulgur)

🌍 Mediterranean, Lebanon/Syria Difficulty: ●●●○○

Kibbeh nayeh (raw kibbeh) is considered the oldest form — eaten before fire processing was widespread.

Ingredients

• (Outer) 400g coarse bulgur soaked and squeezed
• 300g very finely ground lean lamb
• 1 onion
• salt
• allspice
• cinnamon. Filling: 300g ground lamb
• 1 onion
• 50g pine nuts
• 1 tsp allspice
• ½ tsp cinnamon
• salt

Method

1. Processing — Process bulgur with lean lamb, onion, spices to smooth dough.
2. Sautéing — Sauté filling lamb with onion until browned. Add pine nuts and spices.
3. Pressing — Press half the shell dough into oiled baking dish. Spread filling. Top with remaining dough.
4. Scoring — Score diamond pattern, brush with oil.
5. Baking — Bake 190°C (375°F)/190°C (375°F) 40 min until golden.

Tags: 400g coarse bulgur soaked and squeezed, very finely ground lean lamb, onion, allspice, cinnamon. filling: 300g ground lamb · Source: Brittani's Almanac