Baked kibbeh and fork in a serving plate

Considered the national dish of many Middle Eastern nations, Kibbeh, is made of burghul, minced onions and finely ground lean beef, lamb, goat or camel meat with and mixed spices.


1 1/2 cups(240 grams) burghul
2 tspcoarse cooking salt
1 large brown onion, finely chopped
500 gfinely minced lamb
1 tspground black pepper
1 tspground allspice
1/2 cup(125 millilitres) iced water
20 gbutter
1/2 cup(125 millilitres) olive oil
2 tspolive oil
250 gcoarsely minced lamb
1 medium brown onion, finely chopped
1 tspground allspice
1/2 tspground cinnamon
1/2 tspground nutmeg
1 tspcoarse cooking salt
1/2 tspground white pepper
3/4 cup(120 grams) pine nuts, toasted


Baked kibbeh

Oil 25cm x 32cm baking dish.

In a medium bowl, cover burghul with cold water; stand 10 minutes.

Meanwhile, sprinkle salt over onion; stand 10 minutes.

Make filling.
Drain burghul, squeezing with hands to remove as much water as possible.

Rinse onion under cold water; squeeze dry in absorbent paper.

In a large bowl, combine burghul, onion, lamb, pepper, allspice and the iced water; knead about 10 minutes or until mixture forms a smooth paste. (To ensure kibbeh mixture stays cold and smooth, knead in a small piece of ice from time to time.)

Using wet hands, press half the kibbeh mixture evenly over base of dish.

Preheat oven to 180°C/160°C fan-forced.

Drain away oil from filling; spread filling evenly over kibbeh layer. Shape remaining kibbeh mixture into large patties; place patties over filling. Using wet hands, join patties to cover filling completely; smooth top with wet hands. Using wet knife, cut through kibbeh to form diamond shapes. Dot each diamond with a pinch of butter.

Drizzle kibbeh evenly with oil. Cook, uncovered, about 1½ hours or until cooked through. Drain away excess oil before serving.

Heat oil in medium frying pan; cook lamb, stirring, over high heat, until browned all over. Add onion; cook, stirring, until browned lightly. Stir in spices and seasonings; remove from heat, stir in nuts.

Recipe by The Australian Women’s Weekly

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