Aunt Louise's Baked Kibbeh

This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 364 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 cups boiling water
• 1 pound ground beef
• ½ cup pine nuts
• 1 ½ teaspoons dried basil
• 2 teaspoons salt, divided
• 1 cup bulgur wheat
• ½ cup finely chopped onion, divided
• 1 pound ground lamb, divided
• ¼ stick salted butter
• ½ cup cherry tomatoes, or to taste
• ¼ cup fresh mint leaves, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.

Step 3

Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.

Step 4

Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.

Step 5

Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.

Step 6

Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.

Step 7

Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.