Bowl of kibbeh with a cucumber and tomato side salad

Kibbeh

Name: Kibbeh
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Jewish
Ingredients: 1-2 tbsp olive oil plus extra for the tin; 185g smooth bulgur wheat; 1 medium brown onion finely diced; 1 tsp Baharat spice; 500g 5% fat beef mince; 20g pine nuts

Victoria Prever

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Serves 4

Easy

Prep: 25 mins

Cook: 45 mins

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Make a traybake inspired by a traditional baked kibbeh recipe, but far quicker to pull together for an easy weeknight supper

Dairy-free

Egg-free

High-protein

Low sugar

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Ingredients

Nutrition

Units:

MetricUS

1-2 tbsp olive oil

plus extra for the tin
185g smooth bulgur wheat
1 medium brown onion

finely diced
1 tsp Baharat spice
500g 5% fat beef mince
20g pine nuts

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Nutrition: Per serving

kcal443
fat18g
saturates4g
carbs37g
sugars3g

low
fibre4g
protein32g

high
salt1.18g

Method

step 1

Lightly oil a square baking tin, around 30 x 20cm. Tip the bulgur wheat into a bowl and cover well with boiling water. Leave for 15 mins to soften, then drain in a sieve. Press the wheat using the back of a spoon to squeeze out any water.
step 2

Add the onion, Baharat spice, 2 tbsp of water, ¾ tsp fine sea salt and some pepper in a food processor and blitz until mixed. Add the meat and process again until combined. Add the drained bulgur wheat and pulse a few times until it looks almost incorporated. Tip into a large bowl and knead it a few times until fully combined.
step 3

Heat the oven to 200C/180C fan/gas 6. Tip the meat mixture into the oiled tin. Press to flatten, so the surface is uniformly flat. Use a small knife to divide it into diamond shapes, roughly 5cm wide. Start by cutting from corner to corner, then work your way to the edges. Brush generously with the olive oil and add a few pine nuts to each diamond. Bake for 40-45 mins until it feels firm when pressed and the surface is nicely browned. Serve with a chopped salad and tahini sauce, if you like.

Recipe tip

If you can’t find fine bulgur wheat, you can use wholemeal couscous – just soak it for 10 mins using 185ml water. The texture will be softer, but it will still taste delicious.

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