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1
Soak the Bulgur
20 Mins
Room temperature, ~21°C (70°F)
Rinse the fine bulgur in a sieve, cover with cold water and soak for 20 minutes until the grains are plump and tender. Drain well, then tip the bulgur into a clean tea towel and squeeze hard to wring out every drop of water. The bulgur must be damp, never wet — this is the single most important detail in the whole recipe.
If the bulgur still feels wet after squeezing, spread it on a tray for 5 minutes to air-dry before kneading.
Done when: Bulgur is plump, tender and dry to the touch, with no water pooling in the bowl.
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2
Cook the Pine-Nut Filling
12 Mins
Medium heat, ~160°C (320°F)
Heat half the olive oil in a wide pan over medium heat. Fry the diced onion for 4 minutes until soft and translucent, then add the filling beef and cook, breaking it up with a spoon, for 6–7 minutes until browned all the way through with no pink remaining. Season with the filling salt, cumin and pepper, stir in the toasted pine nuts, and take the pan off the heat to cool slightly.
Brown the beef properly — pale, steamed beef makes a bland filling. Let it cool before layering, or the heat will soften the raw shell.
Done when: Beef is browned throughout with no pink, and the filling reaches 71°C (160°F); pine nuts are golden and fragrant.
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3
Knead the Shell
10 Mins
Room temperature, ~21°C (70°F)
Put the squeezed bulgur in a large bowl with the raw shell beef, grated onion, chopped mint, allspice, cinnamon and shell salt. Knead firmly with your hands for 8–10 minutes, dipping your hands in cold water now and then, until the mixture turns into a smooth, sticky paste that holds together when pressed. It should feel like soft modelling clay, not like loose mince.
Kneading is what binds the shell: under-kneaded kibbeh crumbles when you cut it. If the paste feels dry, add cold water a tablespoon at a time.
Done when: The shell mixture is smooth, sticky and cohesive, holding its shape when pressed into a ball.
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4
Layer the Tray
10 Mins
Room temperature, ~21°C (70°F)
Brush the tray generously with olive oil. With wet hands, press half the shell mixture into an even layer about 1 cm thick, smoothing it with damp fingers. Spread the cooled filling evenly over the top, leaving a small border. Press the remaining shell mixture over the filling in pieces, then smooth the whole surface with wet hands until it is level and sealed at the edges.
Wet hands are essential — dry hands stick to the shell and tear it. Work quickly so the raw beef stays cold.
Done when: The tray is evenly layered, the top is smooth and level, and the edges are sealed all the way round.
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5
Score and Bake
35–40 Mins
200°C (400°F)
Brush the top with the remaining olive oil. With a sharp knife dipped in cold water, score the surface into diamonds: cut straight lines one way, then diagonal lines the other way, cutting through the top layer only. Press one pine nut into the centre of a few diamonds if you like. Bake in a preheated 200°C (400°F) oven for 35–40 minutes until the top is deep golden brown, the edges are crisp, and the centre reaches 71°C (160°F).
Score before baking, not after — cutting a baked tray shatters the crust. The oil on top is what crisps it.
Done when: Top is deep golden and crisp at the edges; the centre is hot and cooked through to 71°C (160°F).
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6
Rest and Cut
10 Mins
Resting, ~60°C (140°F)
Take the tray out of the oven and let it rest for 10 minutes — this lets the layers set so the diamonds cut cleanly. Cut along the scored lines all the way through with a sharp knife, lift out the diamonds with a spatula, and serve hot.
Do not skip the rest: a tray cut straight from the oven falls apart on the plate.
Done when: Diamonds lift out cleanly in neat pieces, with the filling visible in the middle layer.
auto_awesome Finishing Touches & Plating
Serve the kibbeh hot from the tray, cut into diamonds, with a bowl of cool yogurt, tabbouleh and warm pita on the side. A squeeze of lemon over each piece brightens the rich, spiced beef.
Lebanon
25m
France
Vietnam