Lebanese baked kibbeh

The secret technique to this baked kibbeh may surprise you: it lies in the iced water! It keep your fingers (and knife) cool while working with the delicate mince, and adding a splash to the mince helps ensure a moist and juicy kibbeh despite the baking process.

• serves

  4

• prep

  25 minutes

• cook

  40 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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Ingredients

• Olive oil, for drizzling
• 500 g fine lamb mince (see Note)
• Salt and black pepper
• 1 tsp ground pimento (allspice)
• ½ tsp ground cinnamon
• 2 onions, finely chopped
• 3 - 4 tbsp finely chopped flat-leaf parsley
• 1 tbsp finely chopped mint
• Iced cold water, to bind
• 2 cups fine burghal
• Thick yoghurt, roughly chopped flat-leaf parsley, to serve

For the kibbeh inner layer

• 2 onions, finely chopped
• 250 g coarsely ground lamb mince (see Note)
• ¼ cup toasted pine nuts
• Salt and black pepper
• 1 tsp ground pimento (allspice)
• ½ tsp ground cinnamon

Instructions

1. Grease a 33 cm x 23 cm x 5 cm deep baking tray with oil. Grease a spoon and set aside.
2. Start by making the outer layers of the kibbeh by combining the fine lamb mince, a generous pinch of salt and pepper, ground spices, onion and herbs in a large bowl. Mix well to combine, adding a splash of iced water if the mixture is too dry.
3. Place the burghal in a sieve or bowl, wash, drain and squeeze out water. In the bowl of a stand mixer with a paddle attachment fitted, combine the burghal and seasoned mince. Mix on medium-low speed until the mixture binds together (like a dough). Divide the mixture into two portions.
4. Place half the mixture into the base of the prepared tray, then use the greased spoon to evenly spread the mixture out to around 7 mm thick, until the base is completely covered. Set aside.
5. To make the inner layer, add the onions to a large frying pan and cook until caramelised. Reduce the heat to low, then add the coarse mince to the pan and cook, breaking up the mince with a spoon, until medium-rare. Stir through the pine nuts, a generous pinch of salt and pepper and the ground spices, then stir to combine. Remove from the heat. Spoon this mixture over the prepared base layer of kibbeh, patting with a little iced water to allow the inner layer to bind with the base.
6. Place the oven rack on the lowest rack position and preheat oven to 230˚C (fan-forced). Evenly spread the remaining seasoned fine lamb mince over the tray, to around 7 mm thickness. Dip a butter knife into chilled water, then run the knife around the edges and create a decorative pattern, if you like! Drizzle generously with olive oil, then bake on the bottom rack for 15-20 minutes, or until the top layer starts bubbling. Reduce the heat to 200˚C and bake for a further 10 minutes.
7. Remove from oven, check to see if the edges are browning, drain a little of the oil from the dish and pat down any raised areas that are too brown. Return to the oven on a higher shelf and continue to cook for a further 10 minutes.
8. Remove from the oven and allow to cool slightly, then serve with thick yoghurt and garnish with parsley.

Note

Ask your butcher to mince the lamb to your preferred consistency for this recipe.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.