I love this kibbeh recipe, because the ingredients are almost always already in my kitchen.
Plus, this is a baked kibbeh recipe, so there’s no need to shape & fry the meat – just mix & cook!
My husband LOVES Middle Eastern food, and one of his absolute favorites is this baked kibbeh recipe.
It reminds him of Lebanese food from visiting friends in Lebanon – one place still on my bucket list.
We were supposed to go to Lebanon a few years ago for a wedding – we bought plane tickets & everything.
Sadly the airport runways were bombed right before our trip, so we had to cancel it.
Kibbeh Recipe – Quick & Easy
Kibbeh is considered to be the national dish of many Middle-Eastern countries including Lebanon, Palestine, Jordan and Syria.
Think of it as a middle eastern meatloaf.
There are different variations on the kibbeh recipe, such as fried kibbeh croquettes or kibbeh in yogurt.
All are very tasty, but this is by far my favorite.
- 1 cup bulgur wheat
- 2 cups coarsely chopped onions
- 1 pound raw ground lean (7% fat or less) beef or lamb
- 1/2 teaspoon pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- About 1 teaspoon salt
- 1/3 cup chopped parsley
- 1 cup plain nonfat yogurt
- ½ cup pine nuts
Place bulgur in a fine strainer and rinse thoroughly with cool water.
Puree the onions in a food processor.
In a large bowl mix the raw beef, onion puree, 1/2 cup water, pepper, cumin, cinnamon, parsley, salt, bulgar wheat and pine nuts.
Mix with your hands until it becomes a smooth paste.
Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole.
Cut through meat mixture to make diamonds 2 to 3 inches wide.
Bake, uncovered, until meat is no longer pink in center (cut to test), about 25 minutes.
Sprinkle with remaining parsley and add salt to taste.
Cut in squares and serve with yogurt.
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