Baked Stuffed Kibbeh

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

Serves: 8


  • 3⁄4 cup finely ground bulgur wheat
  • 2 cups boiling water
  • 1 lb. lean ground lamb
  • 1 cup grated onion, divided
  • 1 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 3 Tbsp. butter, divided
  • 1⁄4 cup chopped walnuts
  • 1⁄4 tsp. ground cinnamon
  • 1⁄4 tsp. ground allspice


  • Put bulgur wheat in small bowl. Cover with boiling water and allow wheat to absorb liquid, approximately 15 to 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, 1⁄2 cup grated onions, wheat, salt, and pepper; mix with hands, kneading together all Ingredients.
  • In a small pan, melt 1 1⁄2 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 1 1⁄2 tablespoons of butter; and brush over the kibbeh. Bake at 350°F for approximately 40 to 45 minutes, or until dark golden brown.