Baked Kibbeh (Koubebah)
Kibbeh refers to the mix of ground lamb or beef with fine cracked wheat or bulgur. This combination is used in many different ways and often paired with spiced mince in a dish. While Fried Kibbeh may be more decorative, this version is simpler to assemble. Delicious served with natural yoghurt or hommus.
Baked Kibbeh (Koubebah)
A baked version of kibbeh – with meat and cracked wheat
Ingredients
Meat and Bulgur for Layers
- 1 kilogram lamb mince (or beef)
- 500 grams fine bulgur (cracked wheat)
- 4 onions (finely chopped)
- 2 teaspoons cooking salt
- 1 teaspoon chilli flakes
- 1 teaspoon ground black pepper
- water
Filling
- 500 grams lamb mince (or beef)
- ½ cup pine nuts
- 2 tablespoons olive oil
- 2 onions (sliced)
- 1 teaspoon ground allspice
- ½ teaspoon ground cumin
- ½ teaspoon cooking salt
- ½ teaspoon ground black pepper
Assembly
- ½ cup pine nuts
- 50 grams ghee
- 75 grams butter
Instructions
Meat and Bulgur for Layers
- In a medium bowl, soak cracked wheat for 30 minutes in cold water. Remove and strain well. Remove excess water by squeezing by hand.500 grams fine bulgur
- Combine meat, sliced onions, salt, chilli flakes and black pepper.1 kilogram lamb mince, 4 onions, 2 teaspoons cooking salt, 1 teaspoon chilli flakes, 1 teaspoon ground black pepper
- Place small amounts at a time in food processor until the consistency is like a dough. Slowly add a tablespoon of water at a time during processing if needed.water
- Combine with the prepared cracked wheat then cover and set mixture aside.
Filling
- In a frying pan, toast pine nuts, then sauté the finely chopped onions in olive oil.½ cup pine nuts, 2 onions, 2 tablespoons olive oil
- Add mince and mix well with wooden spoon or spatula to ensure the meat separates.500 grams lamb mince
- Add allspice, cumin, salt and pepper. Once beef is browned, remove from heat. Allow to cool for 10 minutes.1 teaspoon ground allspice, ½ teaspoon ground cumin, ½ teaspoon cooking salt, ½ teaspoon ground black pepper
Assembly
- Grease a large quiche or flan dish or rectangular baking dish with ghee.50 grams ghee
- Divide the meat and bulgur mixture into two. Spread half into the dish. Sprinkle with a few drops of water to help smooth it out or use plastic wrap or baking paper, to spread it evenly (to avoid the mixture sticking to your fingers).
- Spread all of the filling over the base then spread the remaining meat and bulgur mixture over the top, again sprinkling with water and/or using plastic wrap to help smooth the surface.
- Score the surface according to the shape of your dish. Option 1 – Round dish.
- Score the surface according to the shape of your dish. Option 2 – Rectangular dish.
- Kibbeh may be frozen at this point. Thaw completely in the refridgerator before continuing.
- Decorate each piece with a pine nut (optional).½ cup pine nuts
Cooking
- Brush the top with melted butter and bake in a 180°C oven until golden brown on top.75 grams butter
Notes
This baked kibbeh can be prepared and stored (uncooked) in the freezer. Cover well to seal and store for up to 3 months. Thaw completely before cooking.
Nutrition
Calories: 854kcalCarbohydrates: 45gProtein: 34gFat: 62gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 138mgSodium: 739mgPotassium: 731mgFibre: 8gSugar: 3gVitamin A: 257IUVitamin C: 5mgCalcium: 48mgIron: 5mg
