Lebanese Baked Kibbeh

Make the filling

• Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt and 7 Spice and fold in the pine nuts.

Make the kibbeh mixture

• To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
• Transfer soaked bulgur to a food processor along with the onion, basil and/or mint, kamouneh spice and 1 tablespoon salt. Blend until well combined.
• Add the lean beef to the food processor, along with the remaining salt and 7 Spice. Blend again until a meat paste forms. Divide the mixture in half.

Assemble and bake

• Preheat oven to 400°F degrees and grease a 14-inch round baking dish with olive oil; set aside.
• Spread half of the kibbeh mixture on the bottom of the prepared baking dish. Spoon all the hashweh filling on top of the base layer. Finally, grab handfuls of the remaining kibbeh mixture and press down on top of the hashweh. Wet your hands with water to easily spread the mixture and fill in the gaps so it's smooth.
• Slice kibbeh diagonally to form small diamonds. Top with pine nuts, and drizzle with olive oil to coat the top layer. Bake until meat is fully cooked and pine nuts look toasted, about 40-45 minutes.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Freezing Instructions: You can also freeze the baked kibbeh recipe for up to 3 months. While you can freeze it after cooked, it’s more common to make a second batch and freeze it before baking them. Thaw in the fridge overnight, drizzle olive oil on top and then bake as directed.

Recipe credit to: https://feelgoodfoodie.net/recipe/baked-kibbeh/