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    Home > Brazilian Recipes

    Published: Oct 22, 2014 · Modified: Mar 21, 2020 by Denise Browning · "This post may contain affiliate links which won’t change your price but will share some commission." · 34 Comments

    Baked Kibbeh Recipe (Kibe Assado Recheado)


    Jump to Recipe ↓

    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. 

    Baked Kibbeh (Kibe Assado Recheado) showing cheese layer

     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.

    Baked Kibbeh ingredients in a platter

    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. 

     close up image of Baked Kibbeh (Kibe Assado Recheado)

    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?

    1. 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.
    2. 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.
    3. 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.
    4. Preheat oven to 350° F (about 180°C). Grease a medium, deep baking dish (about 10x9-inch) with oil or butter.
    5. Spoon half of the kibbeh mixture onto the baking dish, then flatten to form an uniform layer. Make sure there are no gaps.
    6. 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.
    7. 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.
    8. 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
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    4.50 from 8 votes

    Baked Kibbeh (Kibe Assado Recheado)

    Baked Kibbeh is a ground lamb-bulgur wheat pie filled with lots of cheese. It is a complete dish that can be served with a fresh salad.
    Course:Entree
    Cuisine:American
    Keywords:baked kibbeh, baked kibbeh recipe, kibe assado, kibe recheado, recipe for baked kibbeh
    Prep Time 40 minutes
    Cook Time 35 minutes
    Total Time 1 hour 15 minutes
    Servings 8
    Calories684 kcal
    Author Denise Browning

    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

    MAKE AHEAD: you can make this baked kibbeh recipe one day ahead, refrigerate, and bake before serving. 
    STORE baked kibbeh in the fridge for up to 3-4 days. Freeze for up to 3-6 months. Thaw in the fridge and reheat well before eating. 

    Nutrition

    Calories: 684kcal | Carbohydrates: 26g | Protein: 31g | Fat: 51g | Saturated Fat: 24g | Cholesterol: 147mg | Sodium: 1013mg | Potassium: 498mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1000IU | Vitamin C: 4mg | Calcium: 274mg | Iron: 3mg

    ** 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.

    DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.

    I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

     

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    Filed Under: Brazilian Recipes, Easy And Delish, Easy Dinner Recipes Tagged With: Cheese, lamb

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    Reader Interactions

    Comments

    1. Juliana says

      October 22, 2014 at 7:39 pm

      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 🙂

      Reply
      • Denise Browning says

        October 22, 2014 at 8:58 pm

        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!

        Reply
    2. Julia | JuliasAlbum.com says

      October 23, 2014 at 1:04 am

      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. 🙂

      Reply
      • Denise Browning says

        October 23, 2014 at 8:34 am

        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!

        Reply
    3. Daniela says

      October 23, 2014 at 7:56 am

      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.

      Reply
      • Denise Browning says

        October 23, 2014 at 8:36 am

        Hi, Daniela!
        Lamb really makes a difference... This dish got much tastier b/c of the local lamb.

        Reply
    4. Deb|EastofEdenCooking says

      October 23, 2014 at 3:52 pm

      I imagine my family would adore the baked Kibbeh as lamb burgers are a family favorite. A fabulous recipe for these cool fall evenings.

      Reply
      • Denise Browning says

        October 24, 2014 at 8:49 am

        Thanks, Deb! I hope you can make this tasty recipe to your family one of these days.

        Reply
    5. Gourmet Getaways says

      October 24, 2014 at 12:59 am

      OMG! That's one meaty and cheesy pie altogether! Looks so rich and filling!

      Gourmet Getaways

      Reply
      • Denise Browning says

        October 24, 2014 at 8:50 am

        Thanks you! It is like to eat an over sized burger!!! 🙂

        Reply
    6. Mi Vida en un Dulce says

      October 24, 2014 at 6:27 pm

      OMG...the cheese melted inside is just perfect!!!

      Reply
      • Denise Browning says

        October 24, 2014 at 10:06 pm

        Thank you for stopping by, Nydia! Enjoy it...

        Reply
    7. Sugar et al. says

      October 24, 2014 at 6:46 pm

      OMG! I am in Heaven! I could eat trayfuls of this deliciousness. I am making this soon:-)

      Reply
      • Denise Browning says

        October 24, 2014 at 9:58 pm

        Enjoy it, Sonali!

        Reply
    8. Liz says

      October 24, 2014 at 8:18 pm

      We love lamb at our house, too! And your cheesy casserole looks amzing! Have a lovely weekend, Denise~

      Reply
      • Denise Browning says

        October 24, 2014 at 9:59 pm

        Thanks, Liz! Likewise.

        Reply
    9. Chris @ The Café Sucré Farine says

      October 25, 2014 at 7:43 am

      This is new to me but it sounds wonderful. I bet the leftovers are wonderful too!

      Reply
      • Denise Browning says

        October 25, 2014 at 8:16 pm

        Thanks, Chris!!! It is like to serve a family-size burger.... It is so good!!!!

        Reply
    10. Little Cooking Tips says

      October 26, 2014 at 2:42 am

      5 stars
      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

      Reply
      • Denise Browning says

        October 26, 2014 at 1:50 pm

        Enjoy this which is one of my fave dishes. I ate it like there was no tomorrow. XOXO

        Reply
    11. Francesca says

      October 26, 2014 at 4:43 am

      Woah - I had no idea there was such a thing as Brazilian kibbeh. This looks like the ultimate gooey cheesy lamby comfort!

      Reply
      • Denise Browning says

        October 26, 2014 at 1:52 pm

        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.

        Reply
    12. Raymund says

      October 27, 2014 at 1:53 pm

      5 stars
      This looks meaty delicious! Very interesting dish indeed.

      Reply
      • Denise Browning says

        October 27, 2014 at 7:21 pm

        Thanks, Raymund! It is comfort food for me.

        Reply
    13. John@Kitchen Riffs says

      October 29, 2014 at 12:19 pm

      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.

      Reply
      • Denise Browning says

        October 29, 2014 at 4:12 pm

        Thanks, John!!! I love lamb as well.

        Reply
    14. Kiran @ KiranTarun.com says

      October 29, 2014 at 3:20 pm

      I've never heard or had kibbeh before but this looks so comforting.

      Reply
      • Denise Browning says

        October 29, 2014 at 9:29 pm

        Hi, Kiran! I hope you try this one of these days. It is easy and quite comforting.

        Reply
    15. Lyndsay (milehighmiss) says

      January 09, 2015 at 10:18 am

      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.

      Reply
      • Denise Browning says

        January 09, 2015 at 3:48 pm

        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.

        Reply
    16. Chica says

      October 08, 2017 at 6:34 pm

      It is delicious! The whole family is really excited about dinner tonight. My only issue is that the lamb stuck together

      Reply
      • Denise Browning says

        October 09, 2017 at 7:48 am

        Hi, Chica!
        The ground lamb stuck together? Have you stirred it well while cooking and also greased the baking dish?

        Reply
    17. Gisela says

      February 23, 2019 at 2:26 pm

      5 stars
      Eu amo essa sua receita! Já é a segunda vez que preparo e o aroma esta inebriante. Bjinhos da Holanda

      Reply
      • Denise Browning says

        February 25, 2019 at 9:01 pm

        isela, muito obrigada por fazer uma das nossas receitas. Fico feliz que voce ama esse prato. Um abraco grande e volte sempre!

        Reply

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