Baked kibbeh (bulgur wheat and meat)

A Levantine dish: a crust of bulgur wheat and lean meat filled with a pine nut stuffing, baked in a tray. Fragrant with spices, it is a complete and original dish, lighter than fried kibbeh.

Preparation: 30 min  |  Cooking: 35 min  |  Servings: 6  |  Difficulty: Medium

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 315 kcal · 22 g protein · 11 g carbohydrate · 20 g fat

Ingredients

• 200 g bulgur wheat, fine
• 500 g lean minced meat
• 2 onions
• 2 tbsp pine nuts
• 1 tsp cinnamon
• 1 tsp cumin
• 2 tbsp olive oil

Method

1. Soak the bulgur wheat and mix it with half of the meat and the spices.
2. Make the filling: the rest of the meat, onions and pine nuts.
3. Spread a layer of bulgur mixture, then the filling, then another layer of bulgur mixture.
4. Score a diamond pattern and bake for 35 minutes at 180 °C.

Nutritional benefits

Bulgur wheat provides complex carbohydrate and fibre, lean meat provides protein and iron, and pine nuts provide healthy fats. Baked in a tray rather than fried, this kibbeh is much lighter than the traditional fried croquettes. A complete, balanced Levantine dish to serve with a salad.

Variations and substitutions

• Use lamb (traditional).
• Vegetarian: make the kibbeh with squash or potato.
• Use walnuts instead of pine nuts.
• Serve with mint yoghurt.

Storing and preparing ahead

Keeps for 3 days and can be frozen. Reheat in the oven.

💡 Good to know

Score the surface in a diamond pattern before baking: it is traditional and lets you cut neat portions.

Read also

Discover more high-protein recipes · healthy & balanced recipes.

The foods in this recipe: bulgur wheat · lean minced meat · onions · pine nuts · cinnamon.

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