Welcome back, friends! After a whirlwind of events, it’s finally time to share a comforting and delightful recipe with you: Baked Kibbeh. As we step into the new year, I hope this dish brings joy, warmth, and deliciousness to your dining table.

Now, if you’ve ever experienced sciatica pain or had a pet emergency like I did recently, you know how important it is to surround ourselves with good food and support. Life has its ups and downs, but the taste of home-cooked meals brings comfort during challenging times.

Kibbeh, a cherished part of Lebanese cuisine, is not only flavorful but also versatile. Whether it’s fried, baked, or served raw, this dish has captured hearts in many countries across the globe. It’s especially beloved in Brazil, where I grew up. Trust me; you won’t want to miss out on this deliciousness!

Ingredients

For the “dough”:

• 1.3 lbs ground beef (chuck)
• 1 1/2 cups bulgur wheat (hydrated overnight)
• 1 bunch of mint (leaves only, finely chopped)
• 1 onion (peeled and grated)
• 1 tsp allspice
• 1/2 tsp cinnamon
• Salt and pepper to taste

For the filling:

• 1 lb ground sirloin
• 1 onion (finely chopped)
• 3 cloves of garlic (peeled and minced)
• 3 Tbsp chopped parsley
• 1 tsp allspice
• 1/2 cup chopped walnuts (or pine nuts, toasted)
• 2 Tbsp olive oil
• 2 Tbsp butter
• Salt and pepper to taste

For the cucumber yogurt dip:

• 1 35.3 oz container Greek yogurt
• 2 cucumbers, peeled, seeded, and chopped (or grated)
• 2 garlic cloves, peeled and minced
• Half a bunch of mint (leaves only, finely chopped)
• Juice of one lime
• Salt and pepper to taste
• Allspice to taste (optional)

Instructions

Making the “dough”:

1. Soak the bulgur wheat overnight.
2. The next day, drain the water, squeezing the wheat to eliminate excess moisture. Place in a large bowl.
3. Add the ground meat, chopped mint, grated onion, allspice, cinnamon, salt, and pepper. Using your hands, mix everything well.
4. Continue working the mixture until all ingredients are thoroughly combined. Divide the mixture into two halves (one slightly larger for the top layer).

To make the filling:

1. In a skillet, heat the olive oil and sauté the minced garlic and chopped onion until they become translucent.
2. Add the ground sirloin and cook until it’s browned. Ensure the oil is hot to quickly brown the beef; this way, it retains moisture.
3. Add the chopped parsley and allspice, then season with salt and pepper.
4. Stir in the butter and cook until it melts.
5. Turn off the heat, add the chopped walnuts, and let the mixture cool slightly before assembling the kibbeh.

Assembling the kibbeh:

1. Preheat your oven to 350°F (175°C).
2. In a greased cast iron or baking dish, spread the first layer of the “meat dough,” ensuring it covers the bottom evenly (aim for about an inch thick).
3. Spread the filling over the first layer of dough.
4. To create the top layer, take pieces of the second half of the dough and patch them over the filling. It may help to wet your hands slightly for this step.
5. Once the surface is evenly patched, use your hands to smooth everything out to enclose the filling.
6. You may choose to make shallow cuts in the kibbeh to make slicing easier once it’s baked.
7. Drizzle olive oil over the top and bake for 30 minutes or until golden brown.
8. Serve hot, perhaps with a side of rice or a fresh salad.

Making the cucumber yogurt dip:

1. In a mixing bowl, combine all the dip ingredients: Greek yogurt, cucumber, garlic, mint, lime juice, salt, and pepper.
2. Stir everything together until well mixed.
3. Let the dip chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
4. Serve cold alongside the kibbeh.