Entree: Jordan – كبة ➤ Kibbeh (Baked bulgur-and-ground-meat casserole with a spiced minced-meat and pine-nut filling)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 45 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (340 g) fine bulgur
- 1 cup (240 ml) cold water
- 1 1/4 lb (567 g) lean ground lamb, divided (about 1 lb (454 g) for the shell and 1/4 lb (113 g) for the filling)
- 1 small onion, grated, approx. 2 oz (60 g)
- 1 tsp (6 g) salt, plus extra to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tbsp (15 ml) olive oil for filling
- 1 medium onion, finely chopped, approx. 5 oz (140 g) for filling
- 1/4 cup (40 g) pine nuts, toasted
- 2 tbsp (8 g) chopped fresh parsley or mint
- 1/4 cup (60 ml) olive oil for brushing the top
- 1/2 tsp (2 g) ground cumin (optional, for filling)
- Lemon wedges, for serving (optional)

Show original ingredient measurements

- 2 cups (340 g) fine bulgur
- 1 cup (240 ml) cold water
- 1 1/4 lb (567 g) lean ground lamb, divided (about 1 lb / 454 g for the shell and 1/4 lb / 113 g for the filling)
- 1 small onion, grated, approx. 2 oz (60 g)
- 1 tsp (6 g) salt, plus extra to taste
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground allspice
- 1/2 tsp (1 g) ground cinnamon
- 1 tbsp (15 ml) olive oil for filling
- 1 medium onion, finely chopped, approx. 5 oz (140 g) for filling
- 1/4 cup (40 g) pine nuts, toasted
- 2 tbsp (8 g) chopped fresh parsley or mint
- 1/4 cup (60 ml) olive oil for brushing the top
- 1/2 tsp (2 g) ground cumin (optional, for filling)
- Lemon wedges, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place 2 cups (340 g) fine bulgur in a bowl and pour 1 cup (240 ml) cold water over it. Cover and let absorb 15–20 minutes until softened; squeeze out excess water in a clean towel or with your hands.
2. In a food processor, combine the soaked bulgur, 1 lb (454 g) of the ground lamb, grated small onion (approx. 2 oz (60 g)), 1 tsp (6 g) salt, 1 tsp (2 g) black pepper, 1 tsp (2 g) allspice, and 1/2 tsp (1 g) cinnamon. Pulse until the mixture becomes a smooth, cohesive dough—stop and scrape down the bowl as needed. (If you do not have a processor, knead finely chopped meat and bulgur vigorously by hand until smooth.)
3. For the filling, heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the chopped medium onion (approx. 5 oz (140 g)) and sauté until translucent. Add the reserved 1/4 lb (113 g) ground lamb, 1/2 tsp (2 g) salt, 1/2 tsp (2.5 ml) cumin if using, and 1/2 tsp (1 g) black pepper; cook until the meat is browned and any moisture has evaporated, about 6–8 minutes. Stir in 1/4 cup (40 g) toasted pine nuts and 2 tbsp (8 g) chopped parsley or mint; remove from heat and let cool.
4. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
5. Divide the bulgur-meat dough in half. Press the first half evenly into the bottom of the prepared dish to form a uniform crust about 1/2 inch (1–1.5 cm) thick.
6. Spread the cooled filling evenly over the crust, leaving a small margin at the edges. Top with the remaining dough, pressing gently to seal and smooth the surface. Score the top into diamond or square pieces with a sharp knife to allow steam to escape.
7. Brush the top evenly with 1/4 cup (60 ml) olive oil. Bake in the preheated oven 35–45 minutes until the top is well browned and the filling is cooked through.
8. Remove from oven and let rest 10 minutes before cutting along the scored lines. Serve warm with lemon wedges and a side of yogurt or a fresh salad if desired.

1. Place 2 cups (340 g) fine bulgur in a bowl and pour 1 cup (240 ml) cold water over it. Cover and let absorb 15–20 minutes until softened; squeeze out excess water in a clean towel or with your hands.
2. In a food processor, combine the soaked bulgur, 1 lb (454 g) of the ground lamb, grated small onion (approx. 2 oz / 60 g), 1 tsp (6 g) salt, 1 tsp (2 g) black pepper, 1 tsp (2 g) allspice, and 1/2 tsp (1 g) cinnamon. Pulse until the mixture becomes a smooth, cohesive dough—stop and scrape down the bowl as needed. (If you do not have a processor, knead finely chopped meat and bulgur vigorously by hand until smooth.)
3. For the filling, heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the chopped medium onion (approx. 5 oz / 140 g) and sauté until translucent. Add the reserved 1/4 lb (113 g) ground lamb, 1/2 tsp (2 g) salt, 1/2 tsp cumin if using, and 1/2 tsp (1 g) black pepper; cook until the meat is browned and any moisture has evaporated, about 6–8 minutes. Stir in 1/4 cup (40 g) toasted pine nuts and 2 tbsp (8 g) chopped parsley or mint; remove from heat and let cool.
4. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
5. Divide the bulgur-meat dough in half. Press the first half evenly into the bottom of the prepared dish to form a uniform crust about 1/2 inch (1–1.5 cm) thick.
6. Spread the cooled filling evenly over the crust, leaving a small margin at the edges. Top with the remaining dough, pressing gently to seal and smooth the surface. Score the top into diamond or square pieces with a sharp knife to allow steam to escape.
7. Brush the top evenly with 1/4 cup (60 ml) olive oil. Bake in the preheated oven 35–45 minutes until the top is well browned and the filling is cooked through.
8. Remove from oven and let rest 10 minutes before cutting along the scored lines. Serve warm with lemon wedges and a side of yogurt or a fresh salad if desired.