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.
Servings 8
Calories596 kcal
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
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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