Kibbeh is a combination of very lean ground meat, usually beef or lamb, as well as bulgur wheat, pine nuts and spices. Aromatic spices of baharat and cinnamon create a traditional Middle Eastern delicacy.  Jessica Grann offers us a stress-free version.

For the filling:

  • ¾ pound ground lamb or ground beef
  • 1 medium onion, finely chopped
  • 1 tablespoon olive oil
  • 2 teaspoons baharat spice, also known as Syrian or Lebanese 7 Spice
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon ground black pepper
  • ⅓ cup pine nuts

In a food processor, shred the onion, or if you prefer, chop it by hand. Place a skillet over medium heat, add the olive oil and sauté about ¾ of a pound of ground beef or lamb. When it is about half cooked, add the onion and spices and sauté until the onion is soft and the meat is fully cooked. Remove from heat and stir in the pine nuts. Set aside.

For the shell:

  • 1 cup #1 fine bulgur wheat – you can buy it here
  • 2 cups boiling water
  • 1 ¼ pound ground lamb or beef (do not use lean meat)
  • 1 medium onion, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 2 tablespoons olive oil
  • 2 tablespoons pine nuts for garnish
  • Chopped parsley for garnish

Preheat the oven to 400 F.

Place bulgur in a large bowl with 2 cups boiling water. Cover with a plate over the bowl and let sit for 20 minutes.

Scoop the bulgur into a mesh strainer to drain. Using your hands, push out any excess water from the bulgur and set aside.

Combine all of the ingredients for the shell and mix well, with a food processor or by hand.

Lightly grease a 9×13 Pyrex or rectangular baking dish.

Press the mixture across the bottom of the dish and about halfway up the sides. Spread the loose meat and pine nut filling mixture evenly over the bottom layer, then form the top layer with the remaining shell mixture. See the full recipe and preparation detail here.