Most books define Kibbeh as a mixture of fine bulgar wheat (burghul) and ground meat. This is true in one sense, but on the other hand, there are other types like Fish Kibbeh or Vegetarian Kibbeh. Therefore, we could say that kibbeh is a mixture of bulgar wheat and onions with either meat, fish or vegetable. The most commonly known by Westerners is the meat one that I will start with.  

Meat Kibbeh is basically a mixture of fine bulgar wheat (burghul), chopped onions and ground meat which is traditionally lamb. It is versatile because it can be served in a variety of ways: Raw, Baked and Kibbeh Balls (the ones that are deep fried and usually served as a starter). The latter is also used in soups or dishes made with sauces.

Kibbeh b’ Saniyeh (Baked Meat Kibbeh)

It is the easiest to make and actually, you could prepare it the day before, half baked and finish off the next day. You need lean lamb meat, that is why people go for the leg. However, I noticed recently that some brands of minced lamb are extremely good in terms of lean meat and have a low fat content. If you prefer the traditional way, then ask your butcher to prepare the meat for you including deboning, removing the fat and mincing. Kibbeh is also traditionally baked in a round baking dish, but a rectangular one is also fine.    One more basic rule to mention is that whatever amount of meat you have, use less than half bulgar wheat to make the kibbeh. 

Kibbeh

Serves 4 or more

Ingredients. 

For the filling

• 1 – 2 tbsp vegetable oil
• 65g / 2½ oz pine nuts. If you are allergic to nuts, you can omit it
• 300g / 11oz  onions finely chopped
• 300g / 11oz minced lamb
• Salt to taste &freshly milled black pepper
• 2 tsp ground allspice
• 2 tsp ground cinnamon
• 1tbsp pomegranate syrup (optional, see glossary) 

For Kibbeh

• 2 medium onions peeled and chopped
• 500g/1lb 2 oz minced lamb
• 225g/8 oz fine bulgar wheat (burghul), preferably brown (see glossary)  
• Salt to taste and freshly milled black pepper
• 2 generous tsp ground allspice & 1 tsp ground cinnamon. Alternatively, use Kibbeh spices that are available at Lebanese grocers 
• Vegetable oil to drizzle at the final stage
• A small bowl of iced water to dip your fingers in

You also need a non-stick baking dish measuring 23 x 18 and 5 cm deep,

(9 x 7 x 2 inch)

Method.

Filling

1. Heat up the oil in a medium-sized deep frying pan and sauté the chopped onions for 2 – 3 minutes then mix in the meat, stirring from time to time to break the lumps. If using pine nuts, add half way through and cook until meat is browned. Season with all the prepared spices, taste and adjust, give it a good stir and switch off the heat. If using pomegranate syrup, stir in last and mix well. Leave mixture on the side while preparing the kibbeh.

Kibbeh

1. It is better to prepare the bulgar wheat (burghul) first. Put the bulgar wheat in a sieve and rinse it with cold water a couple of times, then squeeze it with your hands to remove excess water. Transfer to a bowl and keep it aside.

1. Put chopped onions in a food processor and blitz until finely chopped. Keeping the food processor running, add the meat in batches, followed by the spices and blitz until everything is smoothly combined. Transfer to a large mixing bowl, and start mixing in the burghul,  this is when you need to  moisten your hands with the cold water so you could manipulate or knead the mixture with ease, keep on mixing and kneading, moistening your hands in between, until all the burghul is combined. Return the mixture to food processor and blend for one minute or two until you achieve a smooth malleable kibbeh that looks like a paste. Taste and adjust seasoning if necessary. At that stage I like to chill it for ½ an hour before assembling.

Assembling

1. Prepare again a small bowl of iced water to dip your hands if necessary
2. Lightly grease the baking dish with vegetable oil
3. Now, divide the kibbeh dough in halves. Take the first half and divide it into 4 balls. Spread them within an equal distance from each other in the baking dish. Flatten each ball to about ½ cm / ¼ inch thickness. When necessary, moisten your hands with water and smooth down the kibbeh so in the end you have one uniform piece that covers the bottom of the baking dish. Now spread the filling evenly all over.
4. For the top part, divide as before the remaining half. Now because you need to cover the filling it becomes a little trickier. Dampen your hands with the cold water, take each ball and flatten it between your palms to the same thickness as before and lay it on top of the filling. If it is a rectangular or square baking dish, start from one corner, repeat the same process with all of them until you cover the filling including edges. Again smooth it together so it is uniform.
5. Cover and chill in the fridge for 20 minutes so that it cuts better.
6. Pre-heat the oven to 190 °C/ 375 °F
7. With a table knife, mark 4 quarters on the kibbeh. Starting with the first quarter, draw deep geometrical lines to achieve lozenges or square shapes (about 5 cm / 2 inches). Do likewise with the rest, you may need from time to time to moisten the knife with either water or oil. Finally, make a hole in the middle of the baking dish and drizzle the top layer with vegetable oil.
8. Bake for 30 – 40 minutes until the kibbeh has shrunk from the sides and is golden brown.
9. Serve hot, warm or even cold with yoghurt or fresh tomato salad, delicious also with Hoummous Bi Tahini.