Disclosure: This baked kibbeh recipe is a sponsored post in collaboration with American Lamb.
Baked Kibbeh is the "al forno" or baked version of the traditional Middle Eastern recipe made of ground lamb, bulgur wheat, and spices. Our pie version, the Brazilian "kibe assado recheado", is filled with ooey gooey cheese and can be made ahead of time.
I am crazy for lamb! One of my fave dishes to prepare with this tasty meat is Kibe Assado Recheado (Brazilian-Style Baked Kibbeh), a ground meat and bulgur wheat pie filled with lots of cheese. Yum!
This baked kibbeh recipe, as well as the fried kibbeh (croquettes), bring back precious memories from my home city in Brazil, Recife. It's pure comfort in a pan!
WHAT'S KIBBEH MADE OF?
Kibbeh, also known as kubba, is a Middle Eastern dish made of ground lamb or beef, bulgur wheat, minced onions, and spices such as cinnamon. allspice, nutmeg and cloves.
Some versions use ground goat or camel. Others --like the Brazilian kibe or quibe -- fill the center of baked kibbeh with cheese or requeijao , Brazilian cream cheese.
But that's not all! There is also a raw kibbeh or Kibbeh nayyeh which is a Levantine mezze. It has minced raw lamb mixed with fine bulgur and spices -- and it's served with mint leaves, olive oil, and green onions.
HOW DO YOU PRONOUNCE KIBBEH?
While many may pronouce "kib-bee," the correct pronunciation is kib-bay (with emphasis on the -ay).
WHAT COUNTRY IS KIBBEH FROM?
Kibbeh is a dish from Levantine cuisine -- popular in many Middle-Eastern countries such as Jordan, Palestine, Syria, and Lebanon.
However, since the late 19th and early 20th centuries, Brazil became home to Lebanese (and Syrian) immigrants. They influenced Brazilian cuisine with their delish dishes, kibbeh being one of the most well-known.
Brazil adapted the traditional kibbeh recipe to make use of local ingredients.
So in the Brazilian version mint, garlic, cumin, and pepper replace baharat (a Middle-Eastern spice blend), while requeijão cremoso is used as a filling.
The differences don't stop there. In the Middle East kibbeh reicpes use ground lean beef, lamb, goat or camel meat, while Brazilians use ground beef.
Although I am Brazilian, I prefer to prepare mine with lamb because it is tastier, and provides almost 5 times the amount of essential omega-3 fatty acids than beef.
Not only that.... American lamb is local, available year round, and well known for its quality, flavor, and tenderness.
Another advantage is that lamb lends itself well to a wide variety of global flavors, including Latin, Middle Eastern, Asian and Mediterranean cuisines.
For my baked kibbeh with Latin flavors and cheese filling, I used delish, grass-fed, natural ground lamb -- raised without antibiotics and hormones.
Yes, our baked kibbeh was quite a treat and made my family very happy! It is not the same as the baked Lebanese kibbeh recipe.
To find many other great lamb recipes and more info about American lamb, click HERE. As for dessert, serve this Middle-Eastern inspired dish with a great nut-free baklava!
HOW TO MAKE BAKED KIBBEH RECIPE?
- To prepare this recipe for baked kibbeh, soak the bulgur wheat in boiling water for about 30 minutes. Drain well, pressing to get rid of excess water. Set aside.
- Heat a large non-stick skillet over medium heat, add the 1 tablespoon of oil and 1 tablespoon of butter. When butter melts, add onions and cook for about 2-3 minutes or until softened, stirring occasionally. Add the garlic and cook for about 30 seconds, stirring occasionally. Don't let brown. Mix with the drained bulghur wheat.
- Using the same pan, heat the remaining 2 tablespoons of oil over medium-high heat and cook ground lamb for about 4-6 minutes or just until brown. Stir in the tomato paste until combined. Mix with the bulgur mixture, add salt, pepper, cumin, mint, and green onions. Stir very well to combine and let cool enough to handle.
- Preheat oven to 350° F (about 180°C). Grease a medium, deep baking dish (about 10x9-inch) with oil or butter.
- Spoon half of the kibbeh mixture onto the baking dish, then flatten to form an uniform layer. Make sure there are no gaps.
- Spoon and then gently spread the requeijão or cream cheese mixture on top, and subsequently layer the mozzarella cheese. Next, top the filling with the rest of the kibbeh mixture using the same technique.
- Drizzle with 1-2 tablespoons of olive oil and bake for about 20 minutes. Remove from the oven and slice in desired pattern using a sharp knife.
- Return to the oven and bake for an additional 15-20 minutes or until golden brown. Garnish with mints leaves and pom seeds if desired. Serve warm with a fresh salad.
CAN I MAKE BAKED KIBBEH THE NIGHT BEFORE AND HEAT IN THE OVEN THE NEXT DAY?
Yes! You may prepare and arrange the kibbeh in a baking dish, store in the fridge, and then bake before serving.
IS BAKED KIBBEH FREEZER FRIENDLY?
Yes! You may freeze in a freezer container for up to 3-6 months.
Baked Kibbeh (Kibe Assado Recheado)
Ingredients
- For the Kibbeh:
- 1½ cups fine bulgur
- 4 cups boiling water
- 3 tablespoons oilve oil divided (plus 1-2 tablespoons to drizzle)
- 1 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 6 garlic cloves minced
- 28 ounces ground lamb 800 g
- 2 teaspoons tomato paste
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1½ 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 (300g) see this link (or 8oz softened cream cheese whipped with 4 ounces full fat ricotta cheese)
- 10.5 ounces shredded mozzarella cheese 300 g
- For Garnishing : optional
- Mint leaves
- Pomegranate seeds
Instructions
- To prepare the kibbeh: Soak the bulgur wheat in boiling water for about 30 minutes. Drain well, pressing to eliminate excess water. Set aside.
- Heat a large non-stick skillet over medium heat, add the 1 tablespoon of oil and 1 tablespoon of butter. When butter melts, add onions and cook for about 2-3 minutes or until softened, stirring occasionally. The goal is cook the onions not brown them. Add the garlic and cook for about 30 seconds, stirring occasionally. Don't let brown. Mix with the reserved, drained bulghur wheat.
- Using the same pan, heat the remaining 2 tablespoons of oil over medium-high heat and cook ground lamb for about 4-6 minutes or just until brown. Stir in the tomato paste until combined. Mix with the bulgur mixture, add salt, pepper, cumin, mint, and green onions. Stir very well to combine and let cool enough to handle.
- Preheat oven to 350° F (about 180°C). Grease a medium, deep baking dish (about 10x9-inch) with oil or butter.
- Spoon half of the kibbeh mixture onto the baking dish, then flatten to form an uniform layer. Make sure there are no gaps. Spoon and then gently spread the requeijão or cream cheese mixture on top, and subsequently layer the mozzarella cheese. Next, top the filling with the rest of the kibbeh mixture using the same technique.
- Drizzle with 1-2 tablespoons of olive oil and bake for about 20 minutes. Remove from the oven and slice in desired pattern using a sharp knife. Return to the oven and bake for an additional 15-20 minutes or until golden brown. Garnish with mints leaves and pomegranate seeds if desired. Serve warm, accompanied by a fresh salad.
Recipe Notes
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
Juliana says
Denise...only you can come up with such a tasty version for kibe...I love the idea of the cheese...I can only imagine a slice of the kibe with the creamy cheese in between...
Thanks for the idea...hope you are having a fabulous week dear 🙂
Denise Browning says
Thank you, my dear. I wish you didn't live so far from me so I could invite you to eat a large portion of this with me. It was quite comforting and tasty. I am already looking forward to making this again. Have a great week!
Julia | JuliasAlbum.com says
Denise, this dish looks delicious! Would make a great special dinner for a special someone. I've been so busy optimizing my ads on my site - I haven't commented anywhere almost in a month I think! I had such a poor ad setup. Now it's better but still needs improvement. 🙂
Denise Browning says
Hi, Julia! Thanks!!!!
No worries. I wish success on your ad optimization. I hope you are doing well. It is always good to see you here. Have a great day!
Daniela says
I love lamb meat too, but it's not always easy to get it here.
After looking at this fantastic dish, I'll order some to prepare it.
Denise Browning says
Hi, Daniela!
Lamb really makes a difference... This dish got much tastier b/c of the local lamb.
Deb|EastofEdenCooking says
I imagine my family would adore the baked Kibbeh as lamb burgers are a family favorite. A fabulous recipe for these cool fall evenings.
Denise Browning says
Thanks, Deb! I hope you can make this tasty recipe to your family one of these days.
Gourmet Getaways says
OMG! That's one meaty and cheesy pie altogether! Looks so rich and filling!
Gourmet Getaways
Denise Browning says
Thanks you! It is like to eat an over sized burger!!! 🙂
Mi Vida en un Dulce says
OMG...the cheese melted inside is just perfect!!!
Denise Browning says
Thank you for stopping by, Nydia! Enjoy it...
Sugar et al. says
OMG! I am in Heaven! I could eat trayfuls of this deliciousness. I am making this soon:-)
Denise Browning says
Enjoy it, Sonali!
Liz says
We love lamb at our house, too! And your cheesy casserole looks amzing! Have a lovely weekend, Denise~
Denise Browning says
Thanks, Liz! Likewise.
Chris @ The Café Sucré Farine says
This is new to me but it sounds wonderful. I bet the leftovers are wonderful too!
Denise Browning says
Thanks, Chris!!! It is like to serve a family-size burger.... It is so good!!!!
Little Cooking Tips says
What a great recipe! The cheese in this dish must be taking it to a whole new level!:)
It goes without saying this is added in our to-do list:)
xoxoxo
Denise Browning says
Enjoy this which is one of my fave dishes. I ate it like there was no tomorrow. XOXO
Francesca says
Woah - I had no idea there was such a thing as Brazilian kibbeh. This looks like the ultimate gooey cheesy lamby comfort!
Denise Browning says
Thanks, Francesca! This is indeed a very comforting dish. Lebanese immigrants brought this to Brazil more than one century ago... Brazilians are crazy for kibbeh. This is the baked version though.
Raymund says
This looks meaty delicious! Very interesting dish indeed.
Denise Browning says
Thanks, Raymund! It is comfort food for me.
John@Kitchen Riffs says
Lamb is my favorite red meat! Can't get enough of the stuff. So you know this dish really appeals to me. Terrific recipe -- thanks.
Denise Browning says
Thanks, John!!! I love lamb as well.
Kiran @ KiranTarun.com says
I've never heard or had kibbeh before but this looks so comforting.
Denise Browning says
Hi, Kiran! I hope you try this one of these days. It is easy and quite comforting.
Lyndsay (milehighmiss) says
Kibe was one of my favorite things I ate while living in Brazil (many, many years ago), so I'm excited to try this recipe, Denise! Now I'm off to look at more ideas on your site.
Denise Browning says
Thanks, Lyndsay! I hope you enjoy this and many other recipes from Brazil.
Kibe is also one of my favorite dishes. Wishing you a Happy New Year.
Chica says
It is delicious! The whole family is really excited about dinner tonight. My only issue is that the lamb stuck together
Denise Browning says
Hi, Chica!
The ground lamb stuck together? Have you stirred it well while cooking and also greased the baking dish?
Gisela says
Eu amo essa sua receita! Já é a segunda vez que preparo e o aroma esta inebriante. Bjinhos da Holanda
Denise Browning says
isela, muito obrigada por fazer uma das nossas receitas. Fico feliz que voce ama esse prato. Um abraco grande e volte sempre!