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    You are in: Home / Recipes / Baked Kibbee (Syrian Meatloaf) Recipe
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    Baked Kibbee (Syrian Meatloaf)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    Abby Falck's Note:

    There are many variations on kibbee. This is the one my husband grew up with; it comes from a cookbook published by his grandmother's Armenian orthodox church. Fortunately, leftover kibbee is delicious, because this recipe makes a LOT.

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    Units: US | Metric

    Mixture One

    Mixture Two


    1. 1
      Preheat the oven to 400º F.
    2. 2
      For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water.
    3. 3
      Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste.
    4. 4
      In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.).
    5. 5
      For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through.
    6. 6
      Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top.
    7. 7
      Cut the kibbee into small diamonds or rectangles.
    8. 8
      Bake until meat is cooked through, around 30-45 minutes.

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    Nutritional Facts for Baked Kibbee (Syrian Meatloaf)

    Serving Size: 1 (223 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 384.6
    Calories from Fat 274
    Total Fat 30.5 g
    Saturated Fat 12.9 g
    Cholesterol 88.0 mg
    Sodium 652.5 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 1.6 g
    Sugars 1.0 g
    Protein 20.2 g

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