Lebanese Baked Kibbeh Casserole

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This classic Lebanese baked kibbeh is a hearty casserole layered with seasoned ground lamb, fine bulgur, and toasted pine nuts, then sliced into diamond shapes and served with cool yogurt. The contrast between the crisp golden crust and the warm, aromatic filling makes it a beloved mezze or main course across Lebanon.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 35 gCarbs
• 6 gFiber
• 2 gSugar
• 32 gProtein
• 620 mgSodium
• 580 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 4 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the kibbeh dough

• 2 cups fine #1 grade bulgur wheat
• 1 lb lean ground lamb (or beef)
• 1 small yellow onion, quartered
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 cup cold water, as needed

For the lamb and pine nut filling

• 1 lb ground lamb (or beef)
• 1 large yellow onion, finely diced
• 1/3 cup pine nuts
• 2 tbsp olive oil
• 1 tsp ground allspice
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1 tsp kosher salt

To finish

• 3 tbsp olive oil, divided
• 1 tbsp warm water

Directions

1. Rinse the bulgur in cool water, drain, and soak in warm water for 20 minutes until tender; squeeze out excess moisture. In a food processor, pulse the drained bulgur with the ground lamb, onion, cumin, coriander, allspice, cinnamon, and salt until smooth and paste-like, adding cold water a tablespoon at a time if needed. Set aside.
2. Make the filling: heat 2 tbsp olive oil in a skillet over medium heat. Sauté the diced onion for 6-8 minutes until translucent, then add the ground lamb, breaking it up with a spoon. Cook for 8-10 minutes until browned. Stir in the pine nuts, allspice, cumin, pepper, and salt, and cook 2 minutes more. Drain off excess fat and let cool slightly.
3. Preheat the oven to 375°F (190°C) and brush a 9×13-inch baking dish with 1 tbsp olive oil. Divide the kibbeh dough in half. Wet your hands and press half the dough evenly across the bottom and slightly up the sides of the dish.
4. Spread the lamb and pine nut filling in an even layer over the dough base. Pat the remaining dough between two sheets of plastic until it forms a thin sheet, then lay it over the filling, pressing gently to seal the edges.
5. Score the top into diamond or square pieces with a sharp knife. Drizzle with the remaining 2 tbsp olive oil and the warm water. Bake for 40-45 minutes until the top is deep golden brown and crisp.
6. Let the kibbeh rest for 10 minutes before re-cutting along the scored lines. Serve warm with plain yogurt, Lebanese salad, or a squeeze of lemon.

Cook’s Notes

• Use fine #1 grade bulgur for the smoothest dough; coarser grades will not bind properly.
• Wet your hands frequently when shaping the dough to prevent sticking.
• For a leaner dish, substitute half the lamb with lean ground beef.
• Cut leftover kibbeh into portions and freeze unbaked, then bake straight from the freezer and add 15 minutes to the cook time.
• Serve alongside a simple cucumber-yogurt salad to balance the richness of the lamb.

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