Baked Lamb and Bulghur Pie (Kibbeh Pie)

This is a traditional Lebanese dish that people often make to take with them on trips. Bulgur wheat mixed with minced meat was originally used as a means to stretch meager resources to feed more members of the family. Keep in mind that this is a quick version of Kibbeh Pie, and that you may find more complicated versions!

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2 lb of finely ground lamb
1/2 cup of bulghur wheat
 2 large onion
1/2 tsp cinnamon
1 tsp allspice
1/2 cup toasted pine nuts
about 1 tbsp olive oil
black pepper to taste
sumac to taste


  • Soak bulghur wheat for at least 40 minutes and drain well.
  • Finely grate the onion
  • Toast the pine nuts in a dry pan until they turn golden brown

Preheat oven to 350°F

1. Mix everything except the nuts.

2. Lay half of meat mixture in 9 x 13 dish and top with half the nuts. Add remaining meat. Drizzle olive oil the top and sprinkle with lots of black pepper and a little sumac.

3. Allow to sit in the ridge for a while.

4. Bake for 1 hour.

5. Once meat is cooked through, remove from oven and let cool.

6. Cut in diamond shapes and scoop out of the baking pan. Place the pieces on a plate with lemon.