Homemade Halal Baked Kibbeh Recipe

 Serves 6-8 people | Prep time: 45 minutes | Cook time: 35-40 minutes

 

Ingredients

For the Shell (Outer Layer):

• 2 cups fine bulgur wheat (#1 grade)
• 1 lb lean ground lamb or beef (halal certified)
• 1 large onion, finely chopped
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground black pepper
• 1½ tsp salt
• ¼ cup ice water
• 2 tbsp olive oil

For the Filling:

• 1 lb ground lamb or beef (halal certified)
• 2 medium onions, finely diced
• ⅓ cup pine nuts
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• ½ tsp ground black pepper
• 1 tsp salt
• 3 tbsp olive oil
• 2 tbsp butter

For Assembly:

• 3 tbsp olive oil or melted butter
• Additional pine nuts for garnish (optional)

Instructions

Preparing the Shell:

1. Soak the bulgur: Rinse bulgur wheat in cold water and drain. Place in a large bowl, cover with cold water by 1 inch, and let soak for 30 minutes.
2. Drain thoroughly: Drain bulgur in a fine mesh strainer, pressing out excess water with your hands. Let it sit for 10 minutes to remove more moisture.
3. Mix the shell: In a large bowl, combine the drained bulgur, raw ground meat, chopped onion, allspice, cinnamon, pepper, and salt. Mix with your hands, gradually adding ice water until the mixture holds together and feels smooth.
4. Knead the mixture: Knead for 5-7 minutes until the mixture becomes paste-like and holds together well. Cover and refrigerate for 30 minutes.

Preparing the Filling:

1. Cook the meat: Heat olive oil and butter in a large skillet over medium-high heat. Add diced onions and cook until translucent, about 5 minutes.
2. Add ground meat: Add ground meat, breaking it up with a spoon. Cook until browned and fully cooked through, about 8-10 minutes.
3. Season and finish: Add pine nuts, allspice, cinnamon, pepper, and salt. Cook for another 2-3 minutes. Remove from heat and let cool completely.

Assembling and Baking:

1. Preheat oven: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
2. Layer the bottom: Take half of the shell mixture and press it evenly into the bottom of the baking dish, creating a smooth layer about ½ inch thick.
3. Add filling: Spread the cooled meat filling evenly over the bottom layer.
4. Top layer: Take remaining shell mixture and carefully spread it over the filling. You can do this by taking small portions and gently pressing them together to form the top layer.
5. Score and oil: Using a sharp knife, score the top in diamond or square patterns, cutting about halfway through. Brush the top generously with olive oil or melted butter.
6. Bake: Place in preheated oven and bake for 35-40 minutes, until the top is golden brown and crispy.
7. Rest and serve: Let cool for 10 minutes before cutting along the scored lines. Serve warm.

Serving Suggestions

• Serve with plain yogurt or tzatziki sauce
• Accompany with fresh herbs like mint and parsley
• Add a side of tabbouleh or fattoush salad
• Drizzle with lemon juice before serving

Tips for Success

• Make sure all meat is halal certified
• The bulgur should be very fine (#1 grade) for the best texture
• Keep your hands wet when working with the shell mixture to prevent sticking
• Don't skip the resting time - it helps the flavors meld and makes assembly easier
• For extra flavor, add a pinch of sumac or za'atar to the shell mixture

Storage

• Refrigerate leftovers for up to 3 days
• Can be frozen for up to 3 months
• Reheat in oven at 350°F until warmed through

Bismillah - Enjoy your homemade halal kibbeh!