Baked Kibbeh Recipe (Kibbie)

I created my first recipe book after I had moved from California to Michigan. That first holiday season away, I got lots of calls requesting certain long-standing family recipes that I had gathered from Moms, Gramas, Aunties, and friends over the years. That next holiday season, everyone got a recipe book with all those and more. I added family stories and memories as well. It’s time these recipes were updated, digitized and shared more broadly. 20 years later, we have lots of new favorites and many old favorites are being converted to Gluten-Free versions. Disclaimer: I’m not a kitchen trouble-shooter, so if you have a recipe that doesn’t turn out for you or you need substitutions, I won’t be able to help you. Just know, that if it didn’t work in my kitchen as it is written, it won’t be here. =)

When faced with a request to make Kibbeh for a crowd, this version seemed best as it does not require forming the crust around the filling and allows for it to be cut and served in appetizing pieces. It freezes and reheats well, allowing us to make in bulk and enjoy later. The Lebanese Spice Blend here is the ‘bomb’ and makes the dish fantastic. Serve with your favorite harissa sauce.

subheading: Base Meat Mixture:

1 ½ cups bulgur wheat (fine ground (not coarse)). GF - use toasted, cooked Quinoa 1:1

3 cups boiling water

1 pound ground sirloin

1 pound ground lamb

1 large yellow onion (grated)

5 servings All Purpose Lebanese Spice Blend ((1 serving = 1 teaspoon))

subheading: Filling:

2 tablespoons clarified butter (ghee)

½ pound ground sirloin

½ pound ground lamb

1 medium yellow onion (chopped)

¼ cup pine nuts (toasted), + 2 Tbs for garnish

½ tsp Sumac

1 serving All Purpose Lebanese Spice Blend (to-taste)

½ cup Mint Leaves, chopped, + 2 Tbs for garnish

subheading: Lebanese Spice Blend:

1 tablespoon cinnamon

1 teaspoon salt

1 teaspoon nutmeg

½ teaspoon pepper

½ teaspoon allspice

Note: Ingredients may have been altered from the original.

Directions at thelemonbowl.com

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