This three-layer baked kibbeh recipe is stuffed with spiced minced meat, onion, and pine nut mixture sandwiched in between two kibbeh layers then tray-baked to perfection.
The kibbeh stuffing is made with minced meat, diced onion, allspice, Lebanese seven spices, pine nuts, salt, pepper, and pomegranate molasses.
Prepare the stuffing first so it has time to cool down. Fry the onions in oil. Add the pine nuts until golden brown. Add the minced meat breaking up the clumps.
Once the minced meat is cooked through, add the allspice, seven spices, salt, and pepper. Add a tablespoon of melted butter or ghee. Pour in the pomegranate molasses. Set aside.
The kibbeh layers are made with fine bulgar wheat, minced meat, onion, fresh mint, dried mint, dried basil, allspice, cinnamon, seven spices, salt, and pepper.
Soften the bulgar wheat by rinsing with water and letting rest for 5 minutes.
In a food processor, grind the bulgar wheat and minced meat in three batches. Add a few ice cubes to each batch to keep the mixture cool.
It will looks like this when blended. Add the mixture to a large bowl.
Blend the onion and fresh mint.
Add some of the kibbeh mixture back in.
Dip your hands in cold water. Knead the kibbeh mixture.
Grease a large baking tray. Press the kibbeh into the tray in a thin even layer.
Spread the kibbeh stuffing evenly.
Add the kibbeh mixture on top of the stuffing by pressing flat kibbeh in between your palms. Lay them on the stuffing. Pinch the edge together.
Using wet hands rub the kibbeh mixture even and smooth. Press a hole in the middle. Cut a vertical and horizontal line.
Cut parallel lines. Spread oil on top. Cook in the middle of a 400 ℉(205 ℃) oven for 40 minutes to an hour.
Serve with cucumber mint yogurt and pita bread.