Dairy-Free Baked Kibbeh with Ground Lamb

Ingredients

• 2 cups Fine bulgur wheat
• 1.5 lbs Ground lamb
• 1 medium Onion, finely chopped
• 1/4 cup Fresh mint, chopped
• 1/4 cup Fresh parsley, chopped
• 1 tsp Allspice
• 1/2 tsp Cinnamon
• 3 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place the 2 cups of fine bulgur wheat in a medium bowl. Cover with cold water and let it soak for 30 minutes. After soaking, drain the bulgur very well in a fine-mesh sieve, pressing with the back of a spoon to remove as much water as possible.
2. 2In a large bowl, combine the 1.5 lbs of ground lamb, 1 medium onion (finely chopped), 1/4 cup fresh mint (chopped), 1/4 cup fresh parsley (chopped), 1 tsp allspice, 1/2 tsp cinnamon, 1 tsp salt, and 1/2 tsp black pepper.
3. 3Add the drained bulgur wheat to the bowl with the lamb mixture. Use your hands to thoroughly mix everything together until it is evenly combined.
4. 4Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with 1 tablespoon of the 3 tbsp olive oil.
5. 5Press half of the kibbeh mixture evenly into the bottom of the prepared baking dish to create a base layer.
6. 6Spread the remaining kibbeh mixture evenly over the bottom layer. Use your hands or a spatula to press it down firmly and create a smooth top surface.
7. 7Using a sharp knife, score the top surface of the kibbeh into diamond or square shapes. Drizzle the remaining 2 tablespoons of olive oil evenly over the scored top.
8. 8Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the kibbeh is cooked through. The internal temperature should reach 160°F (71°C).
9. 9Let the baked kibbeh cool in the dish for at least 10 minutes before slicing along the scored lines and serving.

Related Guides