Baked Kebbeh, Lebanon – Main Course

Exploring the Middle East, we learn about local cultures and ethnic foods. Kebbeh, a savory Middle Eastern delicacy, is made with ground meat, bulgur grains, onions, pine nuts and aromatic spices. Across the Arabian countries of Syria, Jordan and Lebanon, Kebbeh recipes include a unique combination of ingredients. The baked kebbeh (Kebbeh Bil Sanieh) comprises a flavorful filling between two thin layers. Another way to prepare kebbeh is by stuffing oval-shaped balls, and steaming or baking them in the oven. A variety of spices adds complexity to the flavors and aromas of the baked kebbeh.

Bulgur, an essential ingredient in the Arab and Mediterranean cuisines, is cracked durum wheat that was partially boiled, then dried. Durum wheat is rich in fiber, protein and folate. Pine Nuts are edible seeds of pine trees, wild-growing in the Middle East for thousands of years. The arduous harvest includes removing the pine cones by hand, separating the pine seeds from the cones and removing the inedible shell from every pine nut. These small nuts have a buttery texture and nutty flavor. A diverse blend of Middle Eastern spices enhances the regional cuisines with complex flavors and powerful aromas. The spices are used to flavor meats, fish and vegetarian dishes, creating exceptionally palatable and aromatic meals.

Kebbeh Shell

Lean Ground Beef – 150 grams
Bulgur – 150 grams
Water – 2 cups (473 ml)
Onion – 70 grams (finely chopped)
Parsley – 15 grams (finely chopped leaves)
Olive Oil – 2 tablespoons
Sea Salt – 1 teaspoon

Kebbeh Filling

Lean Ground Beef – 300 grams
Onion – 1 medium size
Pine Nuts – 50 grams
Ground Allspice – 1 teaspoon
Ground Cloves – 1 teaspoon
Ground Cinnamon – 1/2 teaspoon
Ground Nutmeg – 1/2 teaspoon
Ground Black Pepper – 1 teaspoon
Olive Oil – 2 tablespoons
Sea Salt – 1/2 teaspoon

Step 1

Prepare the Kebbeh Filling: In the skillet, dry roast pine nuts to give them a golden color, then set aside. Freshly grind the spices to enhance their flavors and aromas. Heat the olive oil and sauté the chopped onions for a few minutes on medium heat. Add the ground meat and sauté until browned and without lumps. Add the pine nuts, sea salt and spices, mix thoroughly and set aside.

Step 2

Prepare the Kebbeh Shell: Soak the bulgur in water for 15 minutes. Drain the softened bulgur and squeeze out any excess water. Chop finely the onion and parsley. Using a mortar and pestle, grind the meat and the bulgur for 10 minutes into smooth consistency. Add the onion, parsley and sea salt and knead the kibbeh shell dough. Place in in a bowl and refrigerate for one hour.

Step 3

Grease a round baking pan (9 inches in diameter) with a 1/2 tablespoon of olive oil. Spread half of the kibbeh shell dough in the baking pan. Spread the filling over the mixture, leaving a little space at the edges. Spread the remaining half of the kibbeh shell mixture on the parchment paper, then transfer on the top of the baking pan and remove the parchment paper. Gently press the top layer and cut the desired pattern with a wet knife. Drizzle the remaining olive oil on top.

Step 4

Preheat the oven to 350 Fahrenheit and bake the kebbeh for around 40 minutes. Set the oven to broil for a few minutes to get a golden crust. Remove the kebbeh from the oven and leave for a few minutes to cool down. Cut the kebbeh in quarters and gently lift the edges as the kebbeh layers are quite thin. Serve the kebbeh warm with a side salad, such as a tabbouleh or a cabbage salad.