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Baked lamb kibbeh
Baked lamb kibbeh
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Classic Lebanese Kibbeh: Minced beef, burghul, and onion perfection.
Ingredients:
  • 250.00 ml burghul (cracked wheat)
  • 56.88 gm olive oil
  • 1 garlic clove, crushed
  • 600g lamb mince
  • 1 medium brown onion, finely chopped
  • 62.50 ml pine nuts, toasted
  • 1 tsp ground allspice
  • 40.00 ml finely chopped fresh coriander leaves
  • 1/2 tsp sumac
  • Plain yoghurt, to serve
  • Lebanese bread, to serve
Instructions:
  • 1. Preheat your oven to 200C/180C fan-forced and lightly grease a 19cm x 29cm slice pan. 2. Place burghul in a heatproof bowl and cover it with boiling water. 3. Let it stand for 15 minutes, then drain through a fine sieve, pressing with the back of a spoon to remove any excess moisture.
  • Heat 1 tablespoon of oil in a frying pan over medium-high heat. Cook garlic, 200g of mince, and half of the onion until the mince is browned, about 2 to 3 minutes. Mix in pine nuts and half of the allspice. Season with salt and pepper, then let it cool completely.
  • Combine the remaining mince and onion in a large bowl. Mix in burghul, coriander, sumac, the rest of the allspice, and 1/4 cup cold water. Season with salt and pepper. Use your hands to mix everything well for 1 to 2 minutes until fully combined. Spread half of the mixture over the base of the prepared pan. Layer the cooked mince mixture evenly on top. Spoon the rest of the uncooked mince mixture over the filling, then use wet hands to smooth the top. Cut the kibbeh into diamond shapes with a wet knife, and brush with the remaining oil.
  • Bake until golden brown and fully cooked, approximately 20 to 25 minutes. Serve with a side of yogurt, bread, lemon, and salad.

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