Dearborn-Style Baked Kibbeh
A baked layered dish of spiced bulgur and ground beef with a seasoned meat and pine nut filling, a staple in Dearborn's Arab American community.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 85 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Baking dish
- •Food processor
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 24
- carbs
- 26
- protein
- 24
- calories
- 420
Instructions
- 1
Soak the bulgur in cold water for 15 minutes. Drain it well and squeeze out all excess liquid.
- 2
Saute the filling onion with the smaller amount of meat, pine nuts, cinnamon, and allspice until browned. Set it aside.
- 3
Blend the remaining onion, 2 lb of meat, bulgur, salt, and ice water in a food processor until smooth.
- 4
Press half of the bulgur-meat mixture into an oiled baking dish.
- 5
Spread the cooked meat filling in an even layer over the base.
- 6
Top with the rest of the bulgur-meat mixture. Smooth the surface flat.
- 7
Cut shallow lines in a diamond pattern across the top. Drizzle olive oil over the surface.
- 8
Bake at 375°F for 35-40 minutes until the top turns browned.
Chef's tips
Keep a bowl of ice water nearby to wet your hands while pressing the layers so the meat does not stick. Cutting diamond lines on top before baking makes slicing and serving much easier.
Storage
Refrigerate up to 4 days in an airtight container.
Reheating
Reheat in a 350°F oven covered with foil for 15 minutes.
Common mistakes to avoid
- •Leaving too much water in the bulgur, which makes the bottom layer soggy.
- •Skipping the diamond cuts on top before baking, which makes slicing clean pieces difficult.
Serving suggestions
Cooked Dearborn-Style Baked Kibbeh?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Michigan
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
