Baked Kibbeh Recipe (Kibe Assado Recheado)

Original sponsorship disclosure: This recipe was originally created as part of a sponsored collaboration with American Lamb.

Known as kibe assado or quibe assado in Brazil, this cheese-stuffed kibbeh is seasoned with mint, cumin, garlic, and green onions. You can assemble it a day ahead and bake it before serving. For the filling, use my homemade requeijão cremoso, and finish the meal with nut-free baklava for dessert.

What Is Kibbeh?

Kibbeh is a traditional Middle Eastern dish made with ground lamb or beef, bulgur wheat, onions, and spices. Originating in the Levant, it is especially popular in Lebanon, Syria, Palestine, and Jordan. Kibbeh comes in several forms, including fried croquettes, baked kibbeh, and raw kibbeh nayyeh.

Lebanese and Syrian immigrants introduced kibbeh to Brazil, where it became a popular part of Brazilian cuisine. Known as kibe or quibe, it is commonly prepared with ground beef. The baked version is called kibe assado, quibe assado, or kibe de forno, while recheado means stuffed or filled.

What makes this Brazilian baked kibbeh different is its combination of ground lamb and a creamy cheese filling. The original recipe was developed with lamb instead of the ground beef commonly used in Brazilian versions, giving it a richer, more distinctive flavor. Fresh mint, cumin, garlic, and green onions complement the lamb, while layers of Brazilian requeijão cremoso and mozzarella create a soft, melted cheese center.

In English, kibbeh is commonly pronounced KIB-beh or KIB-bee, although pronunciation varies by language and region.

Ingredients

• Fine bulgur – 1 ½ cups. Gives kibbeh its slightly chewy texture and helps hold the meat mixture together. Fine bulgur works best for this recipe.
• Olive oil – 3 tablespoons, plus 1–2 tablespoons for drizzling. Used to sauté the aromatics, brown the lamb, and help the top develop a golden finish during baking.
• Unsalted butter – 1 tablespoon. Adds richness when cooking the onion and garlic. Using unsalted butter gives you better control over the seasoning.
• Ground lamb – 28 ounces. Its rich, savory flavor pairs well with cumin and mint. Ground beef is more common in Brazilian kibe, but lamb is the preferred choice here.
• Yellow onion – 1 medium, finely chopped. Brings a subtle sweetness that balances the richness of the lamb and cheese.
• Garlic – 6 cloves, minced. Its pungent, savory taste complements the cumin and fresh herbs.
• Tomato paste – 2 teaspoons. Gives the meat mixture a deeper savory taste and a little richness without making it saucy.
• Ground cumin – 1 ½ teaspoons. Its earthy, slightly warm flavor pairs well with the lamb, garlic, and fresh mint.
• Fresh mint – ½ cup, chopped. Provides a refreshing herbal contrast to the rich lamb and cheese filling.
• Fresh green onions – ½ cup, chopped. Their delicate sharpness balances the richness of the meat and complements the fresh mint.
• Requeijão cremoso – 10.5 ounces. This Brazilian cheese spread gives the kibbeh its creamy center. You can also make homemade requeijão cremoso.
• Mozzarella – 10.5 ounces, shredded. Melts into a stretchy cheese filling that pairs with the creamy requeijão.
• Salt – 2 teaspoons. Seasons the lamb and bulgur mixture. The cheeses also contribute saltiness, so taste the cooked lamb mixture before adding extra seasoning.
• Freshly ground black pepper – 2 teaspoons. Adds a pronounced peppery note that balances the richness of the lamb and cheese.

How to Make Baked Kibbeh

Prepare the Bulgur and Lamb

1. Soak the bulgur: Place 1 ½ cups fine bulgur in a bowl and pour in 4 cups boiling water. Let it soak for about 30 minutes. Drain thoroughly and press out the excess water. Set aside.
2. Cook the onion and garlic: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large nonstick skillet over medium heat. Once the butter melts, add the chopped onion and cook for 2–3 minutes until softened. Stir occasionally. Add the minced garlic and cook for another 30 seconds, stirring occasionally. Don't let the onion or garlic brown.
3. Combine with the bulgur: Transfer the cooked onion and garlic to the drained bulgur and mix well.
4. Brown the lamb: Heat the remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add 28 ounces ground lamb and cook for 4–6 minutes until browned. Break up the meat as it cooks, then stir in 2 teaspoons tomato paste until well combined.
5. Season the mixture: Add the cooked lamb to the bulgur mixture. Stir in 2 teaspoons salt, 2 teaspoons freshly ground black pepper, 1 ½ teaspoons ground cumin, ½ cup chopped fresh mint, and ½ cup chopped green onions. Mix thoroughly and let the mixture cool until comfortable to handle.

Assemble and Bake the Kibbeh

1. Prepare the baking dish: Preheat the oven to 350°F (175°C). Grease a medium, deep baking dish, approximately 10 × 9 inches, with oil or butter.
2. Form the bottom layer: Spread half of the lamb and bulgur mixture evenly across the bottom of the baking dish. Press it gently into an even layer without gaps.
3. Add the cheese filling: Spread 10.5 ounces requeijão cremoso evenly over the bottom layer. Sprinkle 10.5 ounces shredded mozzarella over the requeijão.
4. Cover the filling: Spoon the remaining lamb and bulgur mixture over the cheese. Gently press it into an even layer to cover the filling.
5. Begin baking: Drizzle 1–2 tablespoons olive oil over the top. Bake for about 20 minutes.
6. Score and finish baking: Remove the dish from the oven and use a sharp knife to score the kibbeh into your desired pattern. Return it to the oven and bake for another 15–20 minutes until golden brown.
7. Garnish and serve: Garnish with fresh mint leaves and pomegranate seeds, if desired. Serve warm with a fresh salad.

FAQ About Baked Kibbeh

What to Serve with Baked Kibbeh

• Fresh Salads: Shirazi Salad has crisp cucumbers, tomatoes, fresh herbs, and a citrus dressing that balances the rich lamb and cheese.
• Middle Eastern Salads: Tabbouleh and fattoush are good choices, with fresh herbs, vegetables, and tangy dressings that complement the seasoned kibbeh.
• Vegetables: The caramelized exterior and tender center of Thomas Keller Zucchini pair well with the creamy cheese filling.
• Dessert: Vegan Baklava (Nut-Free) brings crisp phyllo layers, dried fruit, and sweet syrup to finish the meal.

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5 from 8 votes

Baked Kibbeh Recipe (Kibe Assado Recheado)

Brazilian-style Baked Kibbeh combines seasoned ground lamb and bulgur wheat with creamy requeijão and mozzarella, baked in layers until golden for a delicious family dinner.

Course:Entree

Cuisine:American, Brazilian

Prep Time 40 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories596 kcal

Author Valentina Dimitrova

Ingredients

For the Kibbeh

• 1 ½ cups fine bulgur
• 4 cups boiling water
• 3 tablespoons olive oil – divided (plus 1–2 tablespoons for drizzling)
• 1 tablespoon unsalted butter
• 1 medium yellow onion – finely chopped
• 6 garlic cloves – minced
• 28 ounces ground lamb
• 2 teaspoons tomato paste
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 ½ teaspoons ground cumin
• ½ cup chopped fresh mint leaves
• ½ cup chopped fresh green onions

For the Filling

• 10.5 ounces store-bought or homemade requeijão cremoso
• 10.5 ounces shredded mozzarella cheese

For Garnishing (Optional)

• fresh mint leaves
• pomegranate seeds

US Customary - Metric

Instructions

Prepare the Bulgur and Lamb

• Soak the bulgur: Place 1 ½ cups fine bulgur in a bowl and pour in 4 cups boiling water. Let it soak for about 30 minutes. Drain thoroughly and press out the excess water. Set aside.
• Cook the onion and garlic: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large nonstick skillet over medium heat. Once the butter melts, add the chopped onion and cook for 2–3 minutes until softened. Stir occasionally. Add the minced garlic and cook for another 30 seconds, stirring occasionally. Don't let the onion or garlic brown.
• Combine with the bulgur: Transfer the cooked onion and garlic to the drained bulgur and mix well.
• Brown the lamb: Heat the remaining 2 tablespoons of olive oil in the same skillet over medium-high heat. Add the ground lamb and cook, breaking it into small pieces, until browned and fully cooked, with no pink remaining. Stir in the tomato paste and cook briefly to incorporate.
• Season the mixture: Add the cooked lamb to the bulgur mixture. Stir in 2 teaspoons salt, 2 teaspoons freshly ground black pepper, 1 ½ teaspoons ground cumin, ½ cup chopped fresh mint, and ½ cup chopped green onions. Mix thoroughly and let the mixture cool until comfortable to handle.

Assemble and Bake the Kibbeh

• Prepare the baking dish: Preheat the oven to 350°F (175°C). Grease a medium, deep baking dish, approximately 10 × 9 inches, with oil or butter.
• Form the bottom layer: Spread half of the lamb and bulgur mixture evenly across the bottom of the baking dish. Press it gently into an even layer without gaps.
• Add the cheese filling: Spread 10.5 ounces requeijão cremoso evenly over the bottom layer. Sprinkle 10.5 ounces shredded mozzarella over the requeijão.
• Cover the filling: Spoon the remaining lamb and bulgur mixture over the cheese. Gently press it into an even layer to cover the filling.
• Begin baking: Drizzle 1–2 tablespoons olive oil over the top. Bake for about 20 minutes.
• Score and finish baking: Remove the dish from the oven and use a sharp knife to score the kibbeh into your desired pattern. Return it to the oven and bake for another 15–20 minutes until golden brown.
• Garnish and serve: Garnish with fresh mint leaves and pomegranate seeds, if desired. Serve warm with a fresh salad.

Recipe Notes

Storage and Reheating

Make Ahead: Assemble the kibbeh in its baking dish up to one day ahead. Cover tightly and refrigerate at 40°F (4°C) or below. When ready to bake, remove the cover and bake at 350°F (175°C) as directed. A refrigerated dish may require additional baking time; ensure the center reaches 165°F (74°C) before serving.

Fridge: Store leftover baked kibbeh in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C) or below. Refrigerate within two hours of cooking, and divide larger portions into smaller containers to help them cool quickly.

Freezer: Store cooked kibbeh in airtight, freezer-safe containers or wrap individual portions tightly to prevent freezer burn. Freeze for up to 2–3 months for the best quality. Thaw overnight in the refrigerator before reheating.

Reheating: Place the kibbeh in an oven-safe dish, cover with foil to retain moisture, and reheat at 325°F (163°C) or higher until the center reaches 165°F (74°C). Individual portions can also be reheated in the microwave to the same internal temperature.

Nutrition

Calories: 596kcal | Carbohydrates: 27.3g | Protein: 34.5g | Fat: 39.1g | Saturated Fat: 17g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 16.4g | Trans Fat: 0.1g | Cholesterol: 110.1mg | Sodium: 1160.5mg | Potassium: 551.1mg | Fiber: 5.7g | Sugar: 3.5g | Vitamin A: 530IU | Vitamin C: 4.1mg | Calcium: 372.8mg | Iron: 3.1mg

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