📝 About This Recipe
Kibbeh Makloubeh is a stunning architectural feat of Levantine cuisine, merging the savory, spiced depth of traditional kibbeh with the dramatic presentation of 'Makloubeh' (upside-down). This dish features layers of golden-fried eggplant, aromatic spiced ground meat, and a crust of bulgur-wheat kibbeh dough that acts as a savory vessel. When flipped, it reveals a glistening crown of vegetables and toasted nuts, offering a sophisticated interplay of textures and the warm, comforting scent of Lebanese seven-spice.
🥗 Ingredients
The Kibbeh Dough
- 2 cups Fine Brown Bulgur (rinsed and drained)
- 500 grams Lean Ground Beef or Lamb (very finely ground, almost a paste)
- 1 piece Yellow Onion (grated and squeezed of excess liquid)
- 1 tablespoon Lebanese Seven-Spice (Baharat)
- 1 teaspoon Dried Mint (crushed)
- 2 teaspoons Salt
The Hashweh (Meat Filling)
- 300 grams Ground Beef (20% fat for moisture)
- 1 large Onion (finely diced)
- 1/4 cup Pine Nuts (toasted)
- 1 tablespoon Pomegranate Molasses (for a tangy depth)
- 1/2 teaspoon Cinnamon (ground)
The Vegetable Layers
- 2 large Eggplant (sliced into 1-inch rounds)
- 2 large Tomato (sliced into thick rounds)
- 1/2 cup Vegetable Oil (for frying the eggplant)
- 1 cup Beef Broth (to keep the dish moist while baking)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Toasted Almonds (slivered)
👨🍳 Instructions
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1
Begin by soaking the rinsed bulgur in 1/2 cup of cold water for 15 minutes until softened. Squeeze out any remaining moisture thoroughly.
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2
Prepare the kibbeh dough by combining the soaked bulgur, 500g of lean meat, grated onion, seven-spice, dried mint, and salt in a food processor. Pulse until it forms a smooth, cohesive paste. Chill for 20 minutes.
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3
While the dough chills, salt the eggplant rounds and let them sit for 15 minutes to draw out bitterness. Pat dry with paper towels.
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4
Heat vegetable oil in a skillet and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
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5
In the same skillet (drain excess oil), sauté the diced onion for the filling until translucent. Add the 300g ground beef, cinnamon, and salt. Cook until browned.
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6
Stir the toasted pine nuts and pomegranate molasses into the meat filling. Set aside to cool slightly.
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7
Preheat your oven to 375°F (190°C). Generously grease a deep, round baking dish or a heavy-bottomed pot with butter or oil.
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8
Place the tomato slices at the very bottom of the dish—this will be your 'crown' when flipped. Layer the fried eggplant slices over the tomatoes.
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9
Spread half of the cooked meat filling (Hashweh) over the eggplant layer, pressing down firmly with the back of a spoon.
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10
Take a handful of the raw kibbeh dough and flatten it into a small disc. Place it over the meat filling. Continue this process until you have a complete layer of kibbeh dough, sealing the edges against the sides of the pot.
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11
Add the remaining meat filling, then finish with a final thick layer of the kibbeh dough. Smooth the top with wet hands.
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12
Pour the beef broth carefully around the edges of the dish. This prevents the kibbeh from drying out and creates a succulent interior.
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13
Cover the dish tightly with foil and bake for 40 minutes. Remove the foil and bake for another 10-15 minutes until the top is firm and slightly darkened.
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14
Crucial Step: Remove from the oven and let it rest for 15 minutes. This allows the juices to redistribute and the structure to set.
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15
Place a large serving platter over the pot. In one swift, confident motion, flip the pot over. Wait 1 minute, then gently lift the pot to reveal the layered masterpiece. Garnish with parsley and slivered almonds.
💡 Chef's Tips
Use 'Kibbeh Meat' (Kamounieh) which is ground three times for the smoothest dough texture. If the kibbeh dough is too sticky to handle, keep a bowl of ice water nearby to dip your hands in. Don't skip the resting period after baking; it is the secret to the dish holding its shape when inverted. You can air-fry or roast the eggplant with olive oil instead of deep-frying for a lighter version. Ensure the bottom layer of tomatoes is tightly packed to create a beautiful, colorful presentation.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Greek yogurt or a traditional Lebanese Laban bi Khyar (yogurt and cucumber salad). A fresh Fattoush salad with crispy pita chips provides a perfect acidic crunch to balance the rich meat. Pair with a glass of Arak (Levantine anise-flavored spirit) diluted with water and ice. Offer extra pomegranate molasses on the side for those who enjoy a tarter finish. Warm pita bread is excellent for scooping up any loose bits of the savory filling.