Baked Kibbeh with Caramelized Onions
Kibbeh is a cornerstone of Lebanese cuisine, and this baked version is hearty and full of character. You'll love the crispy layer of bulgur and spiced meat, hiding a melting filling of caramelized onions and pine nuts. It's the perfect meze to discover Lebanon's treasures, often served at large gatherings. Did you know that Lebanese meze are a true institution, with dozens of small plates to share? And if you're wondering about the difference between Lebanese hummus and other versions, the secret lies in the generous tahini and the creaminess from a touch of ice water. Make this kibbeh, and it will become your pride!
Ingredients
- Fine bulgur250 g
- Ground lamb (or beef)500 g
- Onions3 large
- Pine nuts50 g
- Lebanese 7-spice blend2 tsp
- Ground cinnamon1 tsp
- Black pepper1/2 tsp
- Olive oil4 tbsp
- Saltto taste
- Cold water150 ml
Instructions
- 1
Soak the bulgur in cold water for 15 minutes, then drain, pressing to remove excess water.
- 2
In a large bowl, mix the bulgur, half of the ground meat, spices, cinnamon, pepper, and 1 tsp salt. Knead until a homogeneous dough forms. Chill.
- 3
Finely chop the onions and sauté in 2 tbsp olive oil over low heat until caramelized (about 20 minutes). Add the remaining meat, pine nuts, salt, and cook for 10 minutes, stirring. Let cool.
- 4
Preheat the oven to 180°C (350°F). Oil a baking dish. Press half of the kibbeh dough evenly into the bottom. Spread the onion filling over it, then cover with the remaining dough. Smooth the surface with wet hands.
- 5
Brush the surface with olive oil and score diamond patterns with a knife. Bake for 35-40 minutes, until the top is golden and crispy.
- 6
Let rest for 10 minutes, cut into portions, and serve with a squeeze of lemon or a fresh salad.
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