Baked Stuffed Kibbeh

Serves: 8Hands-on: 10 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 8

Ingredients

  • ¾ cup finely ground bulgur wheat
  • 2 cups boiling water
  • 1 lb. lean ground lamb
  • 1 cup grated onion, divided
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 3 Tbsp. butter, divided
  • ¼ cup chopped walnuts
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground allspice

Directions

  • Put bulgur wheat in small bowl. Cover with boiling water and allow wheat to absorb liquid, approximately 15–20 minutes.
  • Line colander with a small piece of cheesecloth. Drop bulgur wheat into cloth; drain and squeeze as much liquid out of wheat as possible.
  • On large cutting board, combine lamb, ½ cup grated onions, wheat, salt, and pepper; mix with hands, kneading together all Ingredients.
  • In a small pan, melt 1½ tablespoons of butter; sauté remaining onions, walnuts, cinnamon, and allspice until onions are soft.
  • Fill a small bowl with ice water. To form into kibbeh balls, first dip your hands in the ice water to prevent sticking, then take a small handful of the lamb mixture and form into a ball in your hand. Use your finger to poke a hole in the middle and fill with a small spoonful of the onion mixture. Pinch the ball closed with your hand. Repeat the process with the remaining wheat and onion mixtures. Place the balls on a lined baking sheet.
  • Melt remaining 1½ tablespoons of butter; and brush over the kibbeh. Bake at 350°F for approximately 40–45 minutes, or until dark golden brown.

Recipe Information

Serves: 8

Ingredients

  • ¾ cup finely ground bulgur wheat
  • 2 cups boiling water
  • 1 lb. lean ground lamb
  • 1 cup grated onion, divided
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 3 Tbsp. butter, divided
  • ¼ cup chopped walnuts
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground allspice

Directions

  • Put bulgur wheat in small bowl. Cover with boiling water and allow wheat to absorb liquid, approximately 15–20 minutes.
  • Line colander with a small piece of cheesecloth. Drop bulgur wheat into cloth; drain and squeeze as much liquid out of wheat as possible.
  • On large cutting board, combine lamb, ½ cup grated onions, wheat, salt, and pepper; mix with hands, kneading together all Ingredients.
  • In a small pan, melt 1½ tablespoons of butter; sauté remaining onions, walnuts, cinnamon, and allspice until onions are soft.
  • Fill a small bowl with ice water. To form into kibbeh balls, first dip your hands in the ice water to prevent sticking, then take a small handful of the lamb mixture and form into a ball in your hand. Use your finger to poke a hole in the middle and fill with a small spoonful of the onion mixture. Pinch the ball closed with your hand. Repeat the process with the remaining wheat and onion mixtures. Place the balls on a lined baking sheet.
  • Melt remaining 1½ tablespoons of butter; and brush over the kibbeh. Bake at 350°F for approximately 40–45 minutes, or until dark golden brown.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat16g
Saturated Fat7g
Cholesterol40mg
Sodium330mg
Total Carbohydrate12g
Dietary Fiber2g
Sugars1g
Protein10g