Wasfetna

Kibbeh in a tray

Two layers of bulgur-and-meat dough around a filling of meat and pine nuts, cut into diamonds and baked with ghee.

Kibbeh in a tray
Cooking time
1 hr 21 min
Hands-on time
40 min
Free time
30 min
Difficulty
Medium
Cuisine
Levantine
Calories
660
Contains
Nuts, Gluten, Dairy

The kibbeh tray for family and gatherings. The bulgur is squeezed until no water drips from it, because wet bulgur makes a dough that cracks in the oven, and hands are wetted with cold water while kneading so their warmth doesn't melt the fat in the meat.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For kibbeh dough

For the filling

For the tray

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Kneading bowl — Bulgur and meat are worked in it with hands wet from cold water.
  • Frying pan — The onion, meat and pine nut filling is made in it.
  • Greased tray — Two layers with the filling between, cut into diamonds before the oven.

Method

  1. Soak the bulgur for ten minutes and squeeze it well so that no water drips from it.

    12 minYou can walk away
    You’ll know it’s ready when

    Bulgur is moist, not wet, and does not drip when squeezed.

    Tip: Wet bulgur gives a loose dough that cracks in the oven.

  2. Knead the bulgur with the meat, onions, and spices, and wet your hands with cold water while kneading.

    15 min
    You’ll know it’s ready when

    The dough is smooth and firm, resembling paste.

    Tip: Cold water prevents the meat fat from melting due to the heat of the hand.

  3. Sauté the stuffing onions in ghee, add the meat and spices until browned, then add the pine nuts.

    12 min
    You’ll know it’s ready when

    The meat is brown and the pine nuts are golden.

  4. Spread half of the dough in a greased tray, distribute the filling, then cover with the second half and smooth the surface.

    12 min
    You’ll know it’s ready when

    The two layers are even and the filling is not visible.

    Tip: Spread the top layer with a wet hand in small sections instead of all at once.

  5. Cut into diamonds, drizzle with melted ghee, and bake at 190° until the top is golden brown.

    30 minYou can walk away
    You’ll know it’s ready when

    The top is golden brown and the edges have come away from the tray.

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