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.
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.
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.