📝 About This Recipe
Kibbeh Hamra is a vibrant, rustic variation of the traditional Lebanese kibbeh, distinguished by its deep crimson hue and aromatic complexity. Unlike the standard version, this 'Red Kibbeh' incorporates red bell peppers and a generous amount of Aleppo pepper or red chili paste into the dough, creating a tender texture and a warm, smoky flavor profile. Traditionally hailing from the Zgharta and Tripoli regions, this dish is a celebratory centerpiece that perfectly balances earthy bulgur, lean beef, and a rich, nutty stuffing.
🥗 Ingredients
The Kibbeh Dough (Kamouneh)
- 2 cups Fine Brown Bulgur (rinsed and drained well)
- 500 grams Lean Ground Beef or Lamb (very lean, processed until paste-like (Kibbeh Nayyeh style))
- 1 large Red Bell Pepper (seeded and roughly chopped)
- 1 medium Red Onion (quartered)
- 2 tablespoons Aleppo Pepper Flakes (or mild red chili paste for the 'Hamra' color)
- 1 teaspoon Dried Basil
- 1/2 teaspoon Marjoram
- 2 teaspoons Salt (adjust to taste)
The Hashweh (Stuffing)
- 300 grams Ground Beef (medium fat content for moisture)
- 2 large Yellow Onions (finely diced)
- 1/3 cup Pine Nuts (toasted until golden)
- 1 tablespoon Lebanese Seven Spices (mixture of allspice, cinnamon, black pepper, cloves, ginger, nutmeg, fenugreek)
- 1 tablespoon Pomegranate Molasses (for a hint of acidity)
- 2 tablespoons Extra Virgin Olive Oil (for sautéing)
For Assembly and Topping
- 1/4 cup Ghee or Clarified Butter (melted)
- 1/2 cup Ice Water (kept in a bowl for smoothing the dough)
👨🍳 Instructions
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1
Rinse the fine bulgur in a fine-mesh sieve under cold water. Drain thoroughly and set aside in a large bowl for 15 minutes to allow the grains to soften slightly from the residual moisture.
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2
Prepare the Hashweh (filling): Heat olive oil in a large skillet over medium heat. Sauté the diced onions until translucent and slightly golden, about 8-10 minutes.
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3
Add the 300g ground beef to the onions. Break it apart with a wooden spoon and cook until browned. Stir in the Seven Spices, salt, and pomegranate molasses. Fold in the toasted pine nuts, remove from heat, and let the mixture cool completely.
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4
For the dough base, place the chopped red bell pepper, red onion, and Aleppo pepper flakes into a food processor. Pulse until it forms a smooth, red aromatic paste.
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5
Add the 500g of lean meat to the food processor with the pepper paste. Pulse until the meat and peppers are fully integrated into a smooth, bright red emulsion.
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6
Transfer the meat mixture to the bowl with the bulgur. Add the dried basil, marjoram, and salt. Knead the mixture by hand, occasionally dipping your hands in ice water to keep the dough cool and pliable. Knead for at least 10 minutes until it forms a cohesive, smooth 'dough'.
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7
Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish (traditionally a round 'Siniyeh') generously with a tablespoon of ghee.
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8
Divide the kibbeh dough into two equal portions. Take small handfuls of the first portion and flatten them into discs, placing them in the bottom of the dish and pressing them together to form a seamless bottom layer about 1/2 inch thick.
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9
Spread the cooled Hashweh filling evenly over the bottom layer, leaving a tiny margin at the edges.
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10
Repeat the layering process with the remaining dough. Flatten small pieces in your palms and lay them over the meat. Use damp fingers to smooth the surface until it is perfectly flat and covers the filling entirely.
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11
Using a sharp knife dipped in water, score the top layer into a diamond (lozenge) pattern. Ensure the knife cuts through to the filling layer.
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12
Pour the melted ghee evenly over the top, ensuring it seeps into the scored lines. This creates the signature crispy texture.
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13
Bake in the center of the oven for 30-35 minutes. The kibbeh should be firm to the touch and the edges should be slightly pulling away from the sides of the dish.
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14
For a final touch, turn on the broiler for 2-3 minutes to give the top a deep, reddish-brown crust. Watch closely to prevent burning.
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15
Remove from the oven and let it rest for 10 minutes before slicing along the scored lines. This allows the juices to redistribute for a moist interior.
💡 Chef's Tips
Always use the leanest meat possible for the dough (95% or higher) to prevent the kibbeh from shrinking or becoming greasy. If the dough feels too dry while kneading, add ice water one tablespoon at a time; the cold water keeps the meat fat from melting. For the most authentic flavor, use 'Kamouneh' spices, which include dried rose petals and cumin if you can find them. Don't skip the resting period after baking; it ensures the layers hold together when you lift the diamond slices out of the pan.
🍽️ Serving Suggestions
Serve with a side of fresh, thick Labneh or a bowl of creamy cucumber and yogurt salad (Kh'yar bi Laban). A fresh Fattoush salad with plenty of sumac provides a bright, acidic contrast to the rich meat. Pair with a glass of Arak, the traditional Levantine anise-flavored spirit, diluted with water and ice. Fresh sprigs of mint, green onions, and radishes on a side platter are essential for an authentic Lebanese experience.