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  • Writer's pictureCeline

Kibbeh Tray

The ultimate Lebanese meat tray

Perfect for any meat lover. Can be served with salad, rice and potatoes. Outter shell made of meat and fulling.


Meat and Nut Filling

  • 2 tbsp butter

  • ½ cup pine nuts

  • 400g minced beef

  • 2 medium onion

  • 2 tsp salt

  • ½ tsp. Pepper

  • 1 tsp. Mixed spices and Cinnamon

Kibbeh Shells

  • 1.5 (+) cups fine bulgur

  • 600g minced beef

  • 1 onion

  • ½ red pepper

  • 1 tsp mixed spices

  • ½ tsp cinnamon

  • 1 or 2 Ice cubes


Meat and Nut Filling:

Heat the butter in a pan, and lightly brown the pine nuts. Remove and set aside.

Add the meat to the pan, and fry for a few minutes. Before the meat browns, add the

chopped onions, salt, pepper, and spices.

Cover the pan, turn down the heat, and lead to cook for about 20 mins.

Remove from heat and add the pine nuts. Add in some lemon juice/vinegar.

Kibbeh shells

Wash the bulgur wheat and soak for 10 mins.

Put the onion and pepper in a food processor. Add the meat and spices. Blend.

Add the bulgur wheat (drained) and ice cube. Blend until smooth. Knead and blend again.

Refrigerate for at least 6 hours.


With plastic wrap, use half of the bulgur mix and form into shape of the tray. Make sure tray

has oil on bottom. Add the meat and nut filling.

Make the next layer with the plastic wrap to help. Make designs, hole in the middle and

pour olive oil over.

Bake for 30-45 mins at 180c. Add on some pine nuts, and parsley.

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