📝 About This Recipe
A luxurious Lebanese delicacy that marries the earthy, comforting texture of traditional tray-baked kibbeh with the bold, smoky, and tangy flavors of a walnut-based mouhamara filling. Originating from the culinary crossroads of Aleppo and Lebanon, this dish features layers of fine bulgur and lean meat crust sandwiching a decadent center of roasted red peppers and toasted walnuts. It is a masterpiece of textures—crispy on the outside, tender within, and bursting with the sweet-tart notes of pomegranate molasses.
🥗 Ingredients
For the Kibbeh Shell
- 2 cups Fine Brown Bulgur (rinsed and drained)
- 500 grams Lean Ground Beef or Lamb (extra lean, processed to a paste (kibbeh meat))
- 1 Yellow Onion (grated)
- 1 tablespoon Lebanese Seven Spice
- 1 teaspoon Dried Marjoram (optional but authentic)
- 2 teaspoons Salt
- 1/4 cup Iced Water (as needed for texture)
For the Mouhamara Filling
- 1.5 cups Walnuts (toasted and coarsely ground)
- 2 large Roasted Red Bell Peppers (peeled and finely diced)
- 3 tablespoons Pomegranate Molasses (high quality, thick)
- 1 tablespoon Aleppo Pepper Flakes (or 1 tsp regular chili flakes)
- 1/2 cup Toasted Breadcrumbs
- 1 teaspoon Cumin (ground)
- 2 tablespoons Olive Oil (extra virgin)
For Baking and Garnish
- 1/2 cup Olive Oil (for drizzling over the tray)
- 2 tablespoons Pine Nuts (for the topping)
- 1/4 cup Fresh Pomegranate Arils (for garnish)
👨🍳 Instructions
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1
Soak the rinsed bulgur in a bowl with just enough water to cover it for 15 minutes. Drain any excess water and squeeze the bulgur dry by hand.
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2
In a food processor, combine the grated onion, Lebanese Seven Spice, salt, and marjoram. Pulse until a paste forms, then add the lean meat and pulse until fully incorporated.
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3
Transfer the meat mixture to a large bowl and add the soaked bulgur. Knead the mixture with your hands, occasionally dipping your fingers in iced water, until you have a smooth, pliable dough. Set aside in the refrigerator.
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4
Prepare the filling: In a medium bowl, mix the ground walnuts, diced roasted peppers, pomegranate molasses, Aleppo pepper, breadcrumbs, cumin, and 2 tablespoons of olive oil. The mixture should be thick and spreadable.
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5
Preheat your oven to 200°C (400°F). Generously grease a 9x13 inch baking tray (or a round 12-inch tray) with olive oil.
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6
Divide the kibbeh dough into two equal portions. Take the first portion and press it evenly into the bottom of the tray. Keep your hands wet with cold water to help smooth the surface.
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7
Spread the Mouhamara filling evenly over the bottom layer of kibbeh, leaving a half-inch border around the edges.
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8
To add the top layer, take small pieces of the remaining kibbeh dough, flatten them between your palms, and place them over the filling like a puzzle until covered. Smooth the top with wet hands to seal the edges.
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9
Using a sharp knife, score the top layer into a diamond pattern, cutting all the way through to the filling. This allows the steam to escape and the oil to penetrate.
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10
Press a pine nut into the center of each diamond. Pour the 1/2 cup of olive oil evenly over the entire tray.
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11
Bake for 35-40 minutes, or until the kibbeh is deep golden brown and the edges are slightly crispy.
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12
Remove from the oven and let it rest for 10 minutes. This is crucial for the layers to set before slicing.
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13
Garnish with fresh pomegranate arils and serve warm or at room temperature.
💡 Chef's Tips
Always use the leanest meat possible for the shell to ensure a smooth texture and prevent the tray from becoming too greasy. If the kibbeh dough feels too dry while kneading, add iced water one tablespoon at a time; the cold water keeps the meat fat from melting. For the best Mouhamara flavor, toast your walnuts in a dry pan for 3-5 minutes before grinding them. Make sure to score the diamond pattern deeply; this isn't just for aesthetics, it ensures the kibbeh cooks evenly throughout the layers. Leftovers taste even better the next day as the spices mellow and the walnut filling infuses into the crust.
🍽️ Serving Suggestions
Serve with a side of cold, creamy Laban (plain yogurt) mixed with dried mint and cucumber. A fresh Fattoush salad with a zesty sumac dressing provides the perfect acidic contrast to the rich walnuts. Pair with pickled turnips or wild cucumbers for a traditional Lebanese mezze experience. Serve as a main course with a side of vermicelli rice if you desire a heartier meal. A glass of chilled Arak or a crisp white wine like a Lebanese Sauvignon Blanc complements the spices beautifully.