top of page

Kibbeh Pie

Spiced Minced Meat and Bulgur Wheat Pie



Cook Time:

2 to 2½ hours

Can I adapt this easily as a vegetarian or vegan?

Not this time, try another recipe instead!

A baked, family sized version of fried kibbeh parcels, this pie was a staple of my childhood.


  • 2 onions

  • 400g lamb mince

  • 400g beef mince

  • 265g bulgur wheat

  • 40g pine nut kernels

  • 1 teaspoon baharat

  • 1 heaped tablespoon paprika (sweet or spiced)

  • 1 heaped tablespoon cumin

  • salt

  • olive oil


Step One

Place the bulgur wheat in a bowl and cover with enough hot water to come ½cm above the grains

Set aside to soak for an hour, until all the water has been absorbed

Step Two

Mince one onion in a food processor until a paste forms

Step Three

Combine the onion in a bowl with all the lamb, 130g beef, pine nuts, baharat and a pinch of salt

Dry-fry in a frying pan until the meat is browned and set aside

Step Four

Preheat the oven to 200°C

Step Five

In a food processor combine the remaining beef, the second onion, all of the bulgur wheat, cumin, paprika and a pinch of salt. Process into a smooth, thick dough

Step Six

Liberally oil a baking dish and using oiled hands, press half the dough into the base of the dish

Step Seven

Drain any excess liquid off the fried meat, and place on top of the dough, to form the middle layer of pie

Step Eight

Forming large flat sections of dough with your hands, carefully create a second layer of dough on top of the meat. Use oiled hands to smooth over the top of the pie

Step Nine

Slice the pie and then bake for an hour to an hour and a half, until the top is crisp and the bottom of the pie is solid


Slicing the pie before baking is essential in this recipe!

bottom of page