Cooking · Countries · Olympic Games Rio 2016

Lebanon – Kibbe and Baba Ghanoush

This meal is one that is best left to the experts.  It was fun to try and know what I am and am not capable of making. Also, it is time consuming.  I made this on a Sunday, which allowed for the time.  It is always fun to spend time in the kitchen carefully preparing a meal for the family, especially on hot summer days.

I will leave you with that.

Here is the recipe.  If you are interested in trying a vegetarian version give Lebanese Vegetarian Potato Kibbe a try.


First and foremost – I do not own a meat grinder so I used ground pork.

  • 2 pounds boneless leg of lamb – no fat or gristle, cut into large pieces
    • I substituted ground pork and that was the first mistake
  • 2 cups of fine grain bulgur wheat
  • 2 large yellow onions
  • 4 cups of water
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chopped fresh mint or 1 teaspoon dried mint
  • 1/4 cup chilled water
  1. Grind the lamb coarsely in a meat grinder, keeping it as cold as possible during the process.
  2. Soak the bulgur wheat an the dried onion flakes in 2 cups of water for about 1/2 hour. Drain well.
  3. Mix all ingredients thoroughly and run through the grinder using the fine blade a second time.
  4. Set aside.

The Stuffing

  • 1/2 pound boneless leg of lamb (no fat or gristle)
  • 2 tablespoons butter
  • 1/4 cup pine nuts
  • 1 medium yellow onion, peeled and finely chopped
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Salt and pepper to taste
  • 5 tablespoons olive oil for oiling the pan and topping the meat
  1. Grind the lamp coarsely in your meat grinder.
  2. Saute the lamb in the butter until the moisture has evaporated.
  3. Add all the other ingredients except the oil and continue cooking until the onions are transparent.
  4. Heat the oven to 400 degrees.
  5. Oil a 9×13-inch glass baking dish well with 2 tablespoons of the olive oil.
  6. Spread a 1/4-inch layer of the raw kibbe evenly in the bottom.
    1. Keep your hands moist and the kibbe will spread more evenly and smoothly.
  7. Spread all the stuffing, evenly over the bottom layer.
  8. Form the remaining raw kibbe into 1-inch thick patties and lay them over the stuffing.
  9. With your hands still damp, join the patties and smooth them into a thick layer to cover the stuffing.
  10. Using a paring knife, score lines about 1/4 inch deep int othe meat, making 1-inch long diamond patterns all over.
  11. Lightly cover with the remaining 3 tablespoons of olive oil.
  12. Bake for 20 minutes at 400 degrees.
  13. Reduce the heat to 300 degrees and bake for at least 30 minutes or until golden brown.
  14. Cut into 8 pieces and serve.

Baba Ghanoush

  • 1 large eggplant, unpeeled, about 1 pound
  • 1 large clove garlic, peeled and crushed
  • 2tablespoons tahini
  • Juice of 1/2 lemon or to taste
  • Salt to taste


  • 3 tablespoons of olive oil
  • Chopped parsley
  • Pita bread cut into wedges and warmed
  1. Using a fork, poke the eggplant at least a dozen times.
  2. Place on a baking sheet and broil on all sides about 4 to 5 inches from the source of heat.
  3. Turn often until the eggplant is browned nicely all over.
  4. Total time will be about 45 minutes.
  5. Remove the eggplant from the broiler and allow to cool fora few minutes.
  6. Cut the eggplant in half lengthwise, and scoop out the soft insides, discarding the browned peel.
  7. Mash the eggplant and the remaining ingredients with a fork in a medium sized bowl.
    1. Do not use a blender or a food processor as you do not want too smooth a paste.
  8. Serve on a plate with the olive oil and parsley sprinkled over the top.
  9. Dip the pita bread into the Baba Ghanoush and enjoy.



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