Kibbee Lebanese Style

Recipe View 5 mins Preheat your oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish to prevent sticking. (Prep time: 5 minutes)

Recipe View 10 mins In a bowl, soak the bulgur in hot water for about 10 minutes, or until it has softened and absorbed most of the water. (Soak time: 10 minutes)

Recipe View 2 mins In a food processor, combine the soaked bulgur, dried mint, allspice, black pepper, cinnamon, salt, minced onion, fresh parsley, and ground lamb. Process until the mixture is well combined and forms a smooth paste. (Processing time: 2 minutes)

Recipe View 5 mins Divide the lamb mixture in half. Press half of the mixture evenly into the prepared baking dish, creating a firm and uniform layer. (Assembly time: 5 minutes)

Recipe View 1 mins Sprinkle the toasted pine nuts evenly over the first layer of lamb mixture. (Assembly time: 1 minute)

Recipe View 5 mins Carefully spread the remaining lamb mixture over the pine nuts, patting it down gently to create a smooth and even top layer. (Assembly time: 5 minutes)

Recipe View 3 mins Using a sharp knife, cut the kibbee into 1 1/2 inch squares or diamond shapes for a more traditional presentation. (Prep time: 3 minutes)

Recipe View 35 mins Bake in the preheated oven for 30 to 35 minutes, or until the kibbee is cooked through and the lamb is no longer pink in the center. The internal temperature should reach 160 degrees F (70 degrees C). (Bake time: 30-35 minutes)

Recipe View Let the kibbee cool slightly before serving. Garnish with a sprinkle of fresh parsley, if desired.