Baked Kibbeh Bites with Yogurt Mint Sauce

Name: Baked Kibbeh Bites with Yogurt Mint Sauce
Prep time: 1 h
Cook time: 38 min
Total time: 1 h 38 min
Yield: 8 servings
Cuisine: Lebanese
Ingredients: 1 cup (170 g) fine (#1) bulgur, rinsed in a fine-mesh sieve; 12 oz (340 g) lean ground lamb, very cold, from the fridge; 1 small (about 4 oz) (115 g) yellow onion, quartered; 1½ tsp (3 g) ground allspice; ½ tsp (1 g) ground cinnamon; ½ tsp (1 g) freshly ground black pepper; 1½ tsp (9 g) fine sea salt; ¼ cup (60 ml) ice water, plus extra in a small bowl for shaping; 1 tbsp (15 ml) extra-virgin olive oil; ⅓ cup (45 g) pine nuts; 1 medium (about 6 oz) (170 g) yellow onion, finely chopped; 6 oz (170 g) ground lamb; ½ tsp (1 g) ground allspice; ½ tsp (3 g) fine sea salt; 1 tsp (7 g) pomegranate molasses (optional); 3 tbsp (45 ml) extra-virgin olive oil, for brushing; 1 cup (245 g) plain whole-milk yogurt, cold; ¼ cup (10 g) fresh mint leaves, finely chopped, plus a few small leaves to garnish; 1 small clove (3 g) garlic, grated to a paste; 2 tsp (10 ml) lemon juice, freshly squeezed; fine sea salt, a pinch, to taste

From the MyKitchenBank Kitchen

Bite-sized Lebanese kibbeh with a spiced lamb and bulgur shell, a toasted pine nut filling, and a crisp baked finish. A cool garlicky yogurt mint sauce goes alongside for dipping.

Prep: 1 hr
Cook: 38 min
Wait: 45 min
Total: 2 hr 23 min
Makes: About 32 bites (4 per serving)

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Ingredients

8 servings

For the shell
1 cup (170 g) fine (#1) bulgur, rinsed in a fine-mesh sieve
12 oz (340 g) lean ground lamb, very cold, from the fridge
1 small (about 4 oz) (115 g) yellow onion, quartered
1½ tsp (3 g) ground allspice
½ tsp (1 g) ground cinnamon
½ tsp (1 g) freshly ground black pepper
1½ tsp (9 g) fine sea salt
¼ cup (60 ml) ice water, plus extra in a small bowl for shaping
For the filling
1 tbsp (15 ml) extra-virgin olive oil
⅓ cup (45 g) pine nuts
1 medium (about 6 oz) (170 g) yellow onion, finely chopped
6 oz (170 g) ground lamb
½ tsp (1 g) ground allspice
½ tsp (3 g) fine sea salt
1 tsp (7 g) pomegranate molasses (optional)
For baking
3 tbsp (45 ml) extra-virgin olive oil, for brushing
For the yogurt mint sauce
1 cup (245 g) plain whole-milk yogurt, cold
¼ cup (10 g) fresh mint leaves, finely chopped, plus a few small leaves to garnish
1 small clove (3 g) garlic, grated to a paste
2 tsp (10 ml) lemon juice, freshly squeezed
fine sea salt, a pinch, to taste

Equipment (8)

Large rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper
12-inch (30 cm) skillet
Food processor
Large mixing bowl
Fine-mesh sieve
Small bowl of ice water for shaping
Instant-read thermometer

Steps

Before you start

Ask the butcher to grind the lamb twice, or ask for lean leg meat; very lean meat makes the best shell.
Chill the shell meat and have a bowl of ice water ready; cold hands and a cold mixture make shaping much easier.
Bulgur soaks for 30 minutes, and the filling must cool before stuffing, so start those two steps first.
Use fine (#1) bulgur. Coarser grain will make the shells crumble.

1
Soak the bulgur
- Rinse the bulgur in a fine-mesh sieve under cold water for 30 seconds.
- Place in a bowl, cover with 1 cup (240 ml) cold water, and let stand 30 minutes.
- Drain, then squeeze small handfuls firmly to remove as much water as possible.
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Ready when: Grains are tender but chewy and the squeezed bulgur feels damp, not dripping
Tip: Squeeze well; wet bulgur makes a sticky shell that tears.
2
Toast pine nuts
- Heat 1 tbsp olive oil in a 12-inch skillet over medium heat.
- Add the pine nuts and stir constantly for 2 to 3 minutes.
- Remove them with a slotted spoon to a small plate, leaving the oil in the pan.
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Ready when: Nuts are golden brown and smell toasty
Tip: Pine nuts burn within seconds after they color, so remove them promptly.
3
Cook the filling
- In the same skillet over medium-high heat, cook the chopped onion for 5 minutes until softened and lightly golden.
- Add the 6 oz (170 g) lamb, ½ tsp allspice, and ½ tsp salt.
- Break the meat into small crumbles and cook 5 to 6 minutes.
- Stir in the pine nuts and pomegranate molasses if using.
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Ready when: Lamb is browned with no pink and the pan is mostly dry
Tip: Drain off any excess fat so the filling is not greasy.
4
Cool the filling
- Spread the filling on a plate and refrigerate for at least 15 minutes until completely cool to the touch.
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Ready when: No warmth remains when touched
Tip: Hot filling will soften the shell and make it impossible to seal.
5
Make the shell mixture
- Pulse the quartered onion in a food processor until very finely chopped, about 10 pulses.
- Add the cold 12 oz (340 g) lamb, the squeezed bulgur, allspice, cinnamon, pepper, and salt.
- Process, adding the ¼ cup ice water 1 tbsp at a time, for 1 to 2 minutes, scraping the sides once.
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Ready when: Mixture is a smooth, tacky paste like thick dough
Tip: Work in two batches if your processor bowl is under 11 cups.
6
Preheat and prepOven 400°F / 205°C
- Heat the oven to 400°F (200°C) with a rack in the middle.
- Line the baking sheet with parchment paper.
- Chill the shell mixture 15 minutes if it feels warm or soft.
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Ready when: Oven is at full temperature
7
Shape the bites
- Divide the shell mixture into 32 portions of about 1 heaped tablespoon (30 g).
- Wet your hands in the ice water.
- Roll a portion into a ball, press a thumb into the center, and widen into a thin cup with walls about ¼ inch (6 mm) thick.
- Spoon in 2 teaspoons filling, pinch the opening closed, and roll into an oval or football shape with slightly pointed ends.
- Place seam side down on the sheet, 1 inch (2.5 cm) apart.
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Ready when: Bites are smooth with no cracks and the filling is fully enclosed
Tip: Smooth any cracks with a wet fingertip before baking.
8
Bake the kibbehOven 400°F / 205°C
- Brush the tops and sides of the bites generously with the 3 tbsp olive oil.
- Bake at 400°F (200°C) for 22 to 25 minutes, turning the pan once halfway through, until browned and crisp.
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Ready when: Deep golden-brown crust and an internal temperature of 160°F (71°C)
Tip: Check the temperature of one bite in the thickest part with an instant-read thermometer.
9
Mix the sauce
- While the bites bake, stir together the yogurt, chopped mint, grated garlic, lemon juice, and a pinch of salt in a small bowl.
- Taste and adjust the salt and lemon.
- Refrigerate until serving.
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Ready when: Sauce is creamy, tangy, and flecked with green
Tip: Grate the garlic finely so there are no harsh raw chunks.
10
Rest and serve
- Let the kibbeh rest on the sheet for 5 minutes.
- Transfer to a platter, garnish the sauce with a few small mint leaves, and serve warm.
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Ready when: Crust feels firm when lightly pressed

Good to know

Tips

Keep the shell mixture and your hands cold; warm meat turns sticky and hard to shape.
Make the shell walls thin and even so the bites cook through and stay juicy inside.
Bake a test bite first if you are unsure; if it cracks, add 1 tbsp more ice water to the mixture.
Serve within 20 minutes of baking for the crispest crust.

Make ahead

"Shape the bites up to 1 day ahead, cover tightly, and refrigerate on the lined sheet; brush with oil just before baking and add 2 to 3 minutes to the bake time. The yogurt sauce keeps up to 2 days in the fridge. Cooked filling can be made 2 days ahead."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: store baked bites in an airtight container up to 3 days; sauce up to 3 days. Freezer: freeze shaped unbaked bites on a tray, then bag for up to 3 months and bake from frozen at 400°F (200°C) for 28 to 32 minutes. Reheat baked bites at 375°F (190°C) for 10 to 12 minutes until hot and crisp."

Substitutions

lean ground lamb → lean ground beef. Gives a milder flavor; use 90% lean or leaner for a firm shell.
pine nuts → chopped walnuts or slivered almonds. Toast the same way, using a little less time for almonds.
ground allspice → 1 tsp ground cinnamon plus ½ tsp ground nutmeg per 1½ tsp allspice. Approximates the warm spice flavor, though it will be slightly different.
plain whole-milk yogurt → labneh thinned with 1 tbsp water. Makes a thicker, tangier sauce.