Baked Kibbeh: The Lebanese Dish That Looks Harder Than It Is

Kibbeh is the dish every Lebanese household has a version of. Some families make it fried in oval shapes. Others make it raw, dressed with olive oil — kibbeh nayyeh is considered a delicacy. The baked version is the most forgiving and the one worth learning first.

The outer shell

Soak half a cup of fine bulgur wheat in cold water for fifteen minutes, then squeeze out as much water as possible by hand. Place in a food processor with 400g of lean lamb mince (or finely ground lamb shoulder), half a small onion grated, half a teaspoon each of allspice and cinnamon, a pinch of cumin, and salt. Process until the mixture is smooth and cohesive — it should stick together when pressed.

Divide into two portions.

The filling

In a frying pan, cook a large onion thinly sliced in olive oil over medium heat for about fifteen minutes until soft and golden. Add 200g of coarser lamb mince and brown it, breaking it up. Add a handful of pine nuts, half a teaspoon of allspice, a pinch of cinnamon, salt, and a tablespoon of pomegranate molasses if available. Cook for five more minutes. Taste and season well.

Assembly

Generously oil a 20 by 30 cm baking dish. Press half the outer shell mixture into an even layer across the base. You can wet your hands to make this easier — the mixture sticks to dry hands. Spread the filling over this base layer in an even layer, leaving a small border. Press the remaining outer shell over the top, smoothing it with wet hands.

Score the top in a diamond pattern with a knife, going about halfway through. Drizzle generously with olive oil.

Bake at 190°C for 30 to 35 minutes until the top is golden brown and pulling slightly from the edges.

Let rest for ten minutes, then cut through the scored lines and serve with yogurt alongside.