Baked Kibbi

    10 hours 10 minutes

    A traditional Lebanese dish, kibbi is minced mutton, onion and capsicum mixed with bulghur (cracked wheat) then baked in olive oil and eaten hot or cold.

    Australian Capital Territory, Australia
    2 people made this

    Serves: 10 

    • 4 cups bulghur
    • 1 1/2 kg mutton leg, bone, fat and gristle removed
    • 3 medium onions
    • 1 red capsicum
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon mixed spice
    • 1 teaspoon cinnamon
    • iced water
    • 3/4 cup olive oil

    Preparation:40min  ›  Cook:30min  ›  Extra time:9hours resting  ›  Ready in:10hours10min 

    1. Wash bulghur in cold water then drain well, squeezing out any water with your hands. Cover and place in the fridge for 2 hours.
    2. Mince mutton in a mincer with a fine blade twice. Mince onions and capsicums then mix with meat. Add salt, pepper, mixed spice and cinnamon. Knead in the bulghur, adding occasional tablespoons of ice water to keep mixture smooth. Put kneaded mixture though the mincer 2 more times. Cover and store in the fridge for 6-12 hours then knead again before cooking.
    3. Grease a shallow edged baking dish in olive oil. Place 1kg of the minced mixture onto the dish then pat down until smooth and about 1 1/2 cm thick. With a knife, cut in deep lines, cutting in square or diamond shapes. Pour over 1/2 cup olive oil.
    4. Bake in the centre rack of oven at 230 degrees C for about 20 minutes. Move to the top rack to brown for an additional 10 minutes.

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