Kibbee (Lamb & Bulgur)

Kibbee is one of the cornerstone dishes of Lebanese and Middle Eastern cooking. Ground lamb mixed with rinsed bulgur wheat, onion, and oregano forms the outer shell, while a pine nut and lamb stuffing hides in the center. Baked in a pie plate and cut into wedges, it’s like a savory meat pie without any pastry.

The outer lamb-bulgur mixture is essentially raw seasoned meat bound together with soaked, squeezed grain. Rinsing the bulgur and squeezing it dry by the handful removes excess starch and water, so the mixture holds together firmly when pressed into the pan. Wet hands are essential for this step. The lamb mixture sticks to dry skin and tears apart.

The pine nut stuffing gets cooked separately first. Browning a half cup of lamb with the pine nuts builds toasty, nutty flavor that contrasts with the raw-then-baked outer layer. This cooked filling sandwiched between two raw lamb layers creates distinct textures in the finished dish: a crispy baked exterior, a tender outer meat layer, and a crumbly, nutty center.

Scoring the top into wedges before baking is crucial. A crust forms during cooking that’s nearly impossible to cut through neatly after baking. Pre-cut lines give you clean, attractive portions.

Chef Tips

• Use the leanest ground lamb you can find. Fatty lamb releases too much grease during baking and makes the bottom soggy.
• Squeeze the bulgur truly dry. Excess water in the grain weakens the lamb mixture and prevents it from holding its shape.
• Keep your hands wet while pressing the layers. Dip them in cold water every few seconds.

Variations

• Beef kibbee: Use lean ground beef instead of lamb for a milder, more affordable version.
• Fried kibbee: Shape into torpedo-shaped croquettes and deep fry instead of baking for crispy kibbee balls.