Baked Lamb Kibbeh (Kibbeh-bel-Sanieh)

Name: Baked Lamb Kibbeh (Kibbeh-bel-Sanieh)
Prep time: 50 min
Cook time: 50 min
Yield: 8-12
Cuisine: Middle Eastern

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Mains

Into cozy flavours? My Baked Lamb Kibbeh is a must-bake hit. Dive in!

PREP TIME

50 minutes

COOK TIME

50 minutes

SERVES

8-12

About this recipe

Get ready for a flavour adventure with my Baked Lamb Kibbeh, a true gem of Middle Eastern cooking. It’s simple, yet packed with the rich tastes of well-loved traditions. If you’re keen on authentic and comforting food, my Baked Lamb Kibbeh recipe will not disappoint. It’s perfectly seasoned, baked just right, and embodies the spirit of Middle Eastern dishes.

It’s simpler than you think! I used to avoid making it, thinking it was too complicated. But once I gave it a go, I realised how easy and rewarding it can be. Let me walk you through every step, making it effortless for you to create this delicious dish. Get ready to impress yourself and your loved ones with this irresistible recipe!

If you love trying out Middle Eastern food? You’ll enjoy the variety of recipes on my blog, including ‘9 Delicious Middle Eastern Rice Recipes To Try For Your Weeknight Family Dinners‘. My Baked Lamb Kibbeh is crunchy and savoury, a contrast to the equally beloved Kibbeh Nayeh, the lamb tartare version. And if you’re after something a bit simpler, my Caramelised Onion And Walnut Potato Bake offers exotic flavours without the fuss.

Plus, for perfectly freezing your Baked Lamb Kibbeh in a space-saving bag, I’ve got a trick on my blog. Check it out here. And for a step-by-step guide on cutting your kibbeh, you can find that on my blog as well. Take a look here for those helpful tips.

Ingredients

Kibbeh Mixture

up 2 cups water (approximately)
400 grams fine cracked wheat (bulgur)
750 grams lean lamb pieces
3 teaspoons salt
4 ice cubes

Kamouneh Spice Herb Mix

1 onion
¼ cup packed marjoram leaves (about 4 grams)
½ cup firmly packed mint (about 8 grams)
1-2 chili peppers
½ red capsicum (about 86 grams)
½ cup firmly packed basil leaves (about 10 grams)
3 teaspoons bharat spice mix
1 teaspoon cumin
2 teaspoons salt

Meat Filling

¼ cup olive oil
½ cup pine nuts
2 onions, finely chopped
700 grams lamb mince
2 teaspoons bharat spice mix
2 teaspoons sumac
A drizzle of pomegranate molasses

Notes from Rouba

This is the 40 cm round baking tin I used. You will also get 10% off using code ‘roubasfood‘
Use cold water to keep the meat mixture from sticking to your hands.
Flatten the patties evenly to ensure a consistent layer, especially in a large tray.
Substitute lamb with beef if preferred.
Choose meat with a 90:10 lean-to-fat ratio for best results.
For clever freezing tips that save space, click here.
How to perfectly cut your Baked Kibbeh

Method

Step 1.

Generously oil a 40 cm round baking tin (see notes above) and the sides too. Preheat your oven to 180 degrees Celsius.

Begin by soaking the cracked wheat in a bowl with enough water to just cover it. Let it absorb the water completely.

Knead the soaked cracked wheat with your hands for a few minutes until it's fully mashed together.

Step 2.

In a food processor, combine the lamb pieces, 3 teaspoons of salt, and ice cubes. Process until the meat is smooth and very fine. Transfer the processed meat over the soaked wheat.

Step 3.

Without cleaning the food processor, add the onion, marjoram, mint, chili, capsicum, and basil leaves. Process until the mixture is very fine. Add in the bharat, salt, and cumin, and pulse once or twice to mix. Place this spice herb mix over the meat and wheat mixture.

Knead everything by hand to combine well.

Step 4.

For the filling, heat olive oil in a medium-sized frying pan and fry the pine nuts until golden. Remove and set aside. In the same pan, sauté the onions until softened. Add the lamb mince and cook for 5-7 minutes until browned. Season with salt, bharat, and sumac. Finish with a drizzle of pomegranate molasses and stir in the fried pine nuts.

Step 5.

Wet your hands with ice water and press down handfuls of the kibbeh mixture into flat patties. Spread half of the mixture evenly across the bottom of the baking dish, bringing it up the sides. Use water as needed to smooth the layers.

Spoon the meat filling over the bottom kibbeh layer, spreading it evenly. Then, fold down the sides of the base kibbeh layer over the filling to encase it, which will help in creating a sealed edge around the pie.

Repeat the process with the remaining kibbeh mixture, creating a top layer over the filling. Ensure no filling is visible and the top is smooth.

Using a large knife, slice the kibbeh diagonally to form diamond-shaped slices. Place three pine nuts on each slice.

Drizzle the top with olive oil and bake for about 50-55 minutes, or until the meat is fully cooked and the top is browned.