Tray-baked kibbeh offers kibbeh flavour without shaping dozens of pieces. Begin with well-drained fine bulgur, meat suitable for fine grinding and two evenly thick layers. Excess filling can separate them; a dry shell can crack before cooking finishes.
Ingredients
For a medium tray, prepare 400 g relatively lean, finely minced meat for the shell, 250 g dry fine bulgur, one small onion, salt and kibbeh spices. For filling, use 300 g mince, one onion, one tablespoon oil and optionally two tablespoons pine nuts. Have a little oil or ghee for the tray and top.
Not every ready-made mince suits a kibbeh shell. Ask about fineness, declared fat content and availability of a finer grind. Bulgur contains wheat; consider allergies when using optional pine nuts.
Shell mixture and filling
Soak bulgur according to its type until soft, drain and squeeze out excess water. Process with onion, meat and spices in batches, keeping cold. Add only drops of cold water if needed for cohesion; difficulty processing is no reason to make it wet.
Cook mince and onion filling until liquid evaporates and meat reaches 71°C. Add toasted pine nuts if desired, then cool slightly. It should spread without liquid running between layers.
Spreading and baking
Grease the tray and spread half the shell mixture evenly. Add a moderate layer of filling, then place small portions of the remaining mixture above it and join them. Smooth with a lightly dampened hand and score portions without tearing the bottom layer.
Brush the top and bake at a preheated 190°C. Start checking after 30 minutes; thickness may require 35–45 minutes. Ensure the raw-meat shell cooks through to 71°C at its centre. Rest briefly before lifting portions.
Why does baked kibbeh crack?
Bulgur may be insufficiently softened, the mixture dry or the top layer too thin. Test a small portion's flexibility before spreading. Do not flood every crack with water; a small adjustment and chilling make its effect easier to assess.
Related products from ALRAQI MEATS
Beef Mince - 1 kg, or Local Naimi Lamb Mince - 1 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.