A Levantine classic, kibbeh layers a shell of fine bulgur and lean mince over a spiced meat filling with pine nuts, all baked golden. Rich in protein and whole grains, it is hearty yet balanced.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Kibbeh – Baked Bulgur and Minced Meat Pie contains 385 calories per serving: 24 g protein, 34 g carbohydrate and 17 g fat. It takes 75 minutes in total and makes 6 servings.
Kibbeh is an emblem of Lebanese and wider Levantine cooking. Its best-known form is the baked, layered tray version known as 'kibbeh bil saniyeh'.
The shell is made by kneading fine bulgur with lean mince, while the filling is minced meat cooked with onion, pine nuts, and warm spices like cinnamon and allspice. It is scored into diamonds, drizzled with olive oil, and baked.
The fiber and whole grain from bulgur paired with lean protein make a balanced, satisfying meal. It is traditionally served with yogurt or a green salad.
Rinse the bulgur and let it soak for 15 minutes, then squeeze out the water thoroughly.
For the shell, knead the bulgur, 300 g mince, grated onion, cinnamon, allspice, and salt until a smooth paste forms.
For the filling, heat the olive oil in a pan and sauté the finely chopped onion until soft.
Add the minced meat and cook until browned, stir in the pine nuts, salt, and pepper, then remove from heat.
Grease a baking dish and spread half of the shell mixture evenly across the base.
Distribute the filling evenly on top, then cover with the remaining shell using wet hands.
Score the top into diamond shapes and drizzle with olive oil.
Bake in an oven preheated to 200°C for 30-35 minutes until golden on top.
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