Recipes Cuisine Middle Eastern Lebanese Aunt Louise's Baked Kibbeh 5.0 (2) 2 Reviews 2 Photos This baked kibbeh recipe is a variation of the beef and lamb kibbeh I grew up eating in a very ethnic Lebanese family. My Aunt Louise's kibbeh was the best! Submitted by Russ Neimy Updated on July 20, 2023 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 45 mins Additional Time: 30 mins Total Time: 1 hr 45 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 cup bulgur wheat 2 cups boiling water ½ cup finely chopped onion, divided 2 teaspoons salt, divided 1 ½ teaspoons dried basil ½ teaspoon ground black pepper 1 pound ground beef 1 pound ground lamb, divided ½ cup pine nuts ¼ stick salted butter ½ cup cherry tomatoes, or to taste ¼ cup fresh mint leaves, or to taste Directions Place bulgur into a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into softened bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into two portions. Pat one portion over the bottom of a 12x7-inch baking dish. Place remaining portion onto waxed paper and pat into 12x7-inch rectangle on a piece of waxed paper; set aside. Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon over meat layer in the baking dish. Invert the second meat layer over the filling; peel off and discard waxed paper. Score the top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between the cuts. Press a small dab of butter into the middle of each diamond. Bake in the preheated oven until golden brown, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Garnish with cherry tomatoes and mint. I Made It Print Nutrition Facts (per serving) 364 Calories 23g Fat 16g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 364 % Daily Value * Total Fat 23g 30% Saturated Fat 9g 45% Cholesterol 80mg 27% Sodium 664mg 29% Total Carbohydrate 16g 6% Dietary Fiber 4g 14% Total Sugars 1g Protein 23g 46% Vitamin C 3mg 4% Calcium 33mg 3% Iron 3mg 17% Potassium 389mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.