‘Lebanese Kibbeh’ or as I like to call it ‘meat stuffed with meat’

If you are vegetarian or vegan, just stop reading. Walk away, don’t look back, because this meal is all meat! Kibbeh in Lebanon is eaten raw, baked, or fried. It also includes beef or lamb. Personally I prefer beef over lamb, but go ahead ‘whatever floats your goat’ (badum tshhhh) sorry for the bad joke (but not sorry). I made two versions this weekend, the baked and the fried but I am featuring the baked today. Add yogurt and enjoy…I know we did 🙂
Many many thanks to mama Mansour for putting up with my constant phonecalls and texts asking about ‘well what do you mean by a pinch’ and ‘would you consider a handful of bulgur a cup or 3/4 cup’.

Serves: 6-8 healthy eaters
Cooking and Prep: 2 hours
Actual baking time: 35-40min

Sorry I didn't time how long this took. Also I was distracted with a toddler and taking pictures
Sorry I didn’t time how long this took. Also I was distracted with a toddler and taking pictures

(Click on image to maximize)

The process
The process

As for the spices, well I have a mix from Lebanon called ‘Da’et kibbeh’ which literally means ‘kibbeh knocked/beaten’ yeah it is probably better not to translate. Anyway my intel tell me these are the spices used in the mix: cinnamon, white pepper powder, black pepper, mint, basil, and marjoram. Feel free to share your spice thoughts.

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