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Loading...This Brazilian Baked Kibbeh Casserole, known as quibe de forno, blends Lebanese heritage with Brazilian comfort cooking. A spiced bulgur-and-beef shell wraps a savory filling of browned beef and onions, baked until crisp on top and tender inside.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 18 gFat
- 5 gSaturated Fat
- 38 gCarbs
- 7 gFiber
- 2 gSugar
- 26 gProtein
- 480 mgSodium
- 520 mgPotassium
- 60 mgCalcium
- 4 mgIron
- 4 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the kibbeh dough
- 2 cups fine bulgur wheat
- 1 lb lean ground beef (450 g)
- 1 small onion, grated and squeezed
- 2 cloves garlic, minced
- 1/4 cup fresh mint leaves, finely chopped
- 1 1/2 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp kosher salt
For the beef filling
- 1/2 lb lean ground beef (225 g)
- 1 medium onion, finely diced
- 2 tbsp olive oil
- 1 tsp ground allspice
- 1/3 cup pine nuts, toasted
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For assembly and finishing
- 2 tbsp olive oil, for brushing
- 1 lemon, cut into wedges
- 2 tbsp chopped fresh parsley
Directions
- Rinse the bulgur in cold water, then cover with warm water and soak for 20 minutes until softened. Drain well and squeeze out excess moisture in a clean kitchen towel.
- In a large bowl, combine the soaked bulgur with 1 lb ground beef, grated onion, garlic, mint, cumin, allspice, and salt. Knead vigorously for 5 minutes until the mixture becomes smooth, cohesive, and slightly paste-like. Set aside.
- Make the filling: heat 2 tbsp olive oil in a skillet over medium-high heat. Sauté the diced onion for 4 minutes until softened, then add the 1/2 lb ground beef, breaking it up with a spoon. Cook for 6 minutes until browned, stir in allspice, salt, pepper, and pine nuts, then remove from heat.
- Preheat the oven to 375°F (190°C) and lightly oil a 9×13-inch baking dish. Divide the bulgur dough in half; press half evenly across the bottom and up the sides of the dish to form a shell about 1/2 inch thick, wetting your hands with water to prevent sticking.
- Spread the cooked beef filling evenly over the dough shell, leaving a 1/2-inch border. Flatten the remaining dough between two pieces of parchment paper into a rectangle the size of the dish, then drape it over the filling and press the edges to seal.
- With a sharp knife, score the top surface into diamond or square pieces, cutting about three-quarters of the way through. Drizzle generously with olive oil so it seeps into the cuts.
- Bake uncovered on the middle rack for 40 to 45 minutes until the top is deeply golden and crisp, and the internal temperature reaches 160°F (71°C).
- Let the casserole rest for 10 minutes so the layers firm up, then garnish with chopped parsley and serve hot with lemon wedges for squeezing over each portion.
Cook’s Notes
- Keep your hands and a small bowl of water nearby while shaping the bulgur dough; the mixture sticks less when fingers are damp.
- Letting the baked kibbeh rest for 10 minutes is essential, otherwise it will crumble when sliced.
- For a leaner texture, swap ground beef for ground lamb in the filling for a more traditional Middle Eastern flavor.
- Toast the pine nuts in a dry skillet over low heat for 2 minutes to bring out their buttery flavor before adding to the filling.
- Leftovers keep well covered in the refrigerator for 3 days; reheat covered at 350°F with a splash of water to refresh the texture.
