Kibbeh is a quintessential Lebanese dish made from bulgur wheat, minced onions, and finely ground lean beef, lamb, or goat meat. Often described as the national dish of Lebanon, Kibbeh comes in various forms, such as baked, fried, or served raw. This recipe focuses on the baked version, known as Kibbeh bil Sanieh, which is perfect for a hearty family meal. Here’s a traditional recipe to help you make Lebanese Kibbeh at home.
Ingredients:
- For the Kibbeh Dough:
- 500 g (2 1/2 cups) fine bulgur wheat
- 500 g (1 lb) lean ground beef or lamb
- 1 large onion, finely chopped
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup cold water
- For the Filling:
- 250 g (1/2 lb) ground beef or lamb
- 1 large onion, finely chopped
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- Salt and pepper to taste
Instructions:
- Prepare the Bulgur Wheat:
- Rinse the bulgur wheat under cold water and drain. Place it in a large bowl and cover with cold water. Let it soak for about 30 minutes, then drain and squeeze out any excess water.
- Prepare the Kibbeh Dough:
- In a large mixing bowl, combine the soaked bulgur wheat, lean ground meat, finely chopped onion, ground allspice, ground cinnamon, ground cumin, salt, and pepper.
- Gradually add the cold water and mix until the ingredients are well incorporated and the mixture becomes dough-like. Set aside.
- Prepare the Filling:
- In a frying pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until golden brown.
- Add the ground meat and cook until browned. Stir in the pine nuts, ground allspice, ground cinnamon, salt, and pepper. Cook for another 5 minutes, then remove from heat.
- Assemble the Kibbeh:
- Preheat your oven to 180°C (350°F). Grease a baking dish with olive oil.
- Divide the kibbeh dough into two equal parts. Spread one part evenly on the bottom of the greased baking dish.
- Spread the meat filling evenly over the bottom layer of kibbeh dough.
- Cover the filling with the remaining kibbeh dough, pressing it down gently to ensure it is smooth and even.
- Using a knife, score the top layer of kibbeh into diamond shapes or squares.
- Bake the Kibbeh:
- Drizzle a little olive oil over the top of the kibbeh.
- Bake in the preheated oven for about 45-50 minutes, or until the top is golden brown and the kibbeh is cooked through.
- Serve:
- Allow the kibbeh to cool slightly before cutting along the scored lines.
- Serve warm with a side of yogurt sauce, fresh salad, or pickled vegetables.
Tips for Perfect Kibbeh:
- Fine Bulgur: Ensure you use fine bulgur wheat for a smoother dough texture.
- Seasoning: Adjust the spices to your taste preference, and don’t be afraid to add a bit more if you like a stronger flavor.
- Even Layers: Spread the kibbeh dough and filling evenly to ensure uniform cooking.
Cultural Significance:
Kibbeh is more than just a dish in Lebanon; it’s a symbol of family gatherings and hospitality. It is often served during special occasions and holidays, embodying the rich culinary traditions of Lebanese cuisine.
Making Lebanese Kibbeh at home allows you to enjoy a classic and flavorful dish that’s perfect for sharing with family and friends. This baked version of Kibbeh, with its layers of seasoned meat and bulgur dough, is sure to become a favorite in your household. Whether you’re preparing it for a special occasion or a cozy family meal, this traditional recipe will bring a taste of Lebanon to your kitchen.