If you love kibbeh but want a healthier, easier alternative to deep frying, this recipe is for you. These baked kibbeh cups offer all the rich, savory flavor of traditional kibbeh without the need to deep fry. First, they combine the savory goodness of ground beef with the delightful crunch of the kibbeh crust, making each bite irresistible.
What makes baked kibbeh cups even better is that they’re baked, not fried. This means you get all the flavor with less oil and fewer calories, providing a lighter option without sacrificing taste.
The process for baked kibbeh cups is simple and straightforward. Start by preparing the kibbeh dough using bulgur, ground beef, and aromatic spices. Next, shape the dough into cups and bake them to golden perfection. While they bake, prepare the flavorful beef filling. Cook the beef with onions, ghee, and, if you like, pine nuts or slivered almonds for added richness.
In short, these baked kibbeh cups are a quick, easy, and delicious way to enjoy kibbeh, with all the flavor and none of the fuss!
If you enjoy this recipe and others on my blog, please leave a comment! I’d love to hear your thoughts, and your feedback means a lot to me. Thank you for trying my recipes!
why you should make kibbeh cups
A must-try for anyone looking for a delicious, versatile, and healthy appetizer. First, they are incredibly easy to make, saving you time without compromising on flavor. What makes them even better is their versatility they’re perfect for any occasion, whether you’re hosting a dinner party, celebrating a holiday, or just enjoying a casual gathering with friends.
Moreover, these individual servings make them ideal for finger food. Guests can enjoy them without the mess that often comes with traditional kibbeh, making them a cleaner and more convenient option. Additionally, since they’re baked instead of deep-fried, they’re a healthier choice, offering all the flavor with less oil.
In conclusion, these kibbeh cups are the perfect appetizer when you want something tasty, healthy, and sure to impress. With their unique presentation and delicious taste, they’re guaranteed to be a hit at your next events and leave everyone asking for the recipe!
kibbeh cups ingredients
- Fine Bulgur Wheat: A staple in Middle Eastern cuisine, this cracked wheat absorbs flavors and provides the base for the kibbeh dough.
- Extra Lean Ground Beef: Adds protein and structure while ensuring the dough is smooth and light.
- Minced Onion: Enhances flavor with a mild sweetness and depth.
- Minced Sweet Pepper: Adds subtle sweetness and moisture.
- Water: Used to hydrate the bulgur and adjust the dough’s consistency.
- Salt: Balances and enhances the overall flavor.
- Paprika: Adds a warm, earthy spice with a hint of sweetness.
- Black Pepper: Provides a mild heat and complements the other spices.
- Kibbeh Spice (or 7 Spice + Cumin): A blend of aromatic spices like allspice, cinnamon, and nutmeg, adding complexity to the dough.
- Extra Water: Ensures the dough is smooth and pliable for shaping.
Meat filling:
- Lean Ground Beef: Forms the savory filling and contrasts with the dough.
- Olive Oil: Used to cook the filling, adding richness and moisture.
- Chopped Onion: Adds sweetness and texture to the filling.
- Salt: Enhances the meat’s natural flavor.
- 7 Spice: A fragrant mix of spices like cinnamon, allspice, and cloves, giving the filling its signature aroma.
- Black Pepper: Adds a mild spiciness.
- Ghee, Butter, or Oil: Adds richness and a hint of nuttiness to the filling.
- Pine Nuts or Slivered Almonds (Optional): Provides a crunchy texture and nutty flavor.
- Pomegranate Seeds (Optional): Adds a tangy sweetness and a pop of color.
How to make kibbeh cups
1. Prepare the Bulgur:
First, wash 2 cups of bulgur and strain any excess water. Let it rest for 5 minutes to fluff up.
2. Blend the Onion and Sweet Pepper:
Meanwhile, blend the minced onion, sweet pepper, and 2 tablespoons of water until smooth. This will add flavor and moisture to the kibbeh dough.
3. Mix the Kibbeh Dough:
After the bulgur rests, add the onion and pepper mixture. Stir in the spices and then the ground beef. Knead until smooth, adding cold water if needed to achieve a soft dough.
4. Shape the Kibbeh Cups:
Once the dough is ready, cover it to prevent drying. Brush a cupcake pan with olive oil. Shape small portions of dough inside each well, avoiding overflow. Finally, brush the tops with olive oil for a golden, crispy finish.
5. Bake the Kibbeh Cups:
Now, preheat your oven to 450°F (230°C). Place the kibbeh-filled pan in the oven and bake for about 25 minutes. Keep an eye on them as they cook, and remove them once they are golden brown and crispy on the outside.
6. Prepare the Filling:
While the kibbeh bakes, heat 2 tablespoons of olive oil in a pan. Add the ground beef and cook, breaking it apart with a spoon. Sprinkle in the spices salt , black pepper, and 7 spice. When the beef is nearly cooked, stir in the chopped onion and cook for 2 more minutes. Finally, add the ghee, butter, or oil, and mix well. For extra flavor, add pine nuts, slivered almonds, or pomegranate seeds if desired.
7. Assemble the Kibbeh Cups:
Once the kibbeh cups are baked, remove them from the oven. Fill each cup with the beef filling and press gently. Drizzle pomegranate molasses on top for added sweetness and flavor.
Different cooking options
1. Baking (Traditional Method)
First, preheat the oven to 450°F (230°C). Next, shape the kibbeh dough into cups in a muffin or cupcake pan. Then, brush them with olive oil and bake for 20-25 minutes until golden and crispy.
2. Air Frying
Meanwhile, preheat the air fryer to 375°F (190°C). Next, shape the kibbeh cups and brush them with oil. Afterward, place them in the air fryer basket in a single layer and cook for 12-15 minutes, flipping halfway through, until golden and crispy.
3. Pan-Frying
For a crispy texture, heat a little olive oil in a skillet over medium heat. Then, shape the kibbeh into small cups or patties and fry them for 3-4 minutes on each side until golden brown and crispy.
4. Grilling
Alternatively, preheat the grill to medium-high heat. Once ready, shape the kibbeh into cups, lightly oil them, and grill each side for about 5-7 minutes, or until crisp and golden.
5. Deep Frying
For a more indulgent version, heat oil in a deep fryer or large pan. Then, carefully lower the shaped kibbeh cups into the hot oil and fry for 3-4 minutes, or until golden and crispy all over. Finally, remove them and drain excess oil on paper towels.
Each cooking method gives kibbeh cups a unique texture, so you can choose the one that best fits your preference!
Tips and Tricks
1. For a Crispy Texture:
-Brush with oil before baking or frying. This helps achieve a golden, crispy finish.
-Shape lightly. Don’t press too hard, or the dough will become dense and less crispy.
2. For a Moist Filling:
– Add beef broth or water to the filling to keep it juicy.
-Use ghee or butter instead of oil for a richer flavor.
3. To Prevent Sticking:
– Oil the pan before adding the dough. This prevents sticking, especially when baking or air frying.
– Shape carefully. Avoid overfilling the muffin tin to make removal easier.
4. For Extra Flavor:
-Mix in pine nuts or almonds for texture and flavor.
-Top with pomegranate molasses for a sweet-tart boost that complements the savory filling.
5. For Even Cooking:
– Flip halfway through baking or frying to ensure even cooking.
– Don’t overcrowd the pan. Leave space between the cups for even crisping.
6. Make Ahead:
-Freeze shaped kibbeh cups before cooking. When ready, bake or fry from frozen, adding extra time.
Frequently Asked Questions
1. Can I use ground lamb instead of ground beef?
Yes, you can. However, lamb is fattier, so adjust the cooking time to ensure it cooks fully.
2. Can I make kibbeh cups ahead of time?
Yes, you can. Simply freeze the shaped kibbeh cups and cook them when ready. Add extra time if cooking from frozen.
3. Can I make the dough without bulgur wheat?
Yes, you can. Try using quinoa or cooked potatoes as alternatives, but the texture will be slightly different.
4. How do I make a vegetarian filling?
For a vegetarian filling, substitute ground beef with hummus,cooked spinach and mushroom or labneh filling with spices or a mixture of both. You can also add nuts for texture.
5. How should I store leftover kibbeh cups?
Store them in an airtight container in the fridge for up to 3 days. To reheat, bake or air fry them for a few minutes to restore crispiness.
6. Can I cook kibbeh cups in an air fryer?
Yes, you can. Preheat the air fryer to 375°F (190°C), and cook for 12-15 minutes, flipping halfway through for even crisping.
7. Can I freeze kibbeh cups after baking?
Yes, you can. Let them cool completely before freezing. When ready, reheat in the oven or air fryer for best results.
8. Can I make the kibbeh dough without meat?
Yes, absolutely! Instead of meat, use cooked potatoes and a little bit of flour or corn starch to bind the dough. This creates a flavorful, vegetarian version of kibbeh.
More kibbeh recipes
Amazon links
Baked kibbeh cups
Ingredients
For the dough:
- 2 cups fine bulgur wheat
- 500 grams extra lean ground beef
- 1 small onion minced
- 1 small sweet pepper minced
- 2 tablespoons water
- 2 teaspoons salt
- 2 teaspoons paprika
- ½ teaspoon black pepper
- 1 tablespoon kibbeh spice or 1 teaspoon 7 spice + 2 teaspoons cumin
- Water as needed for kneading and shaping the kibbeh dough
For the filling:
- 500 grams lean ground beef
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 teaspoon salt or more, to taste
- 1 teaspoon 7 spice
- ½ teaspoon black pepper
- 2 tablespoons ghee butter, or oil
- Pine nuts or slivered almonds optional
- Pomegranate seeds optional
Instructions
- prepare the dough:
- Wash the 2 cups of fine bulgur wheat and strain any excess water. Let it rest for 5 minutes.
- Blend the onion and sweet pepper:
- In a blender or food processor, add the small onion, sweet red pepper, and 2 tablespoons of water. Blend until smooth.
- Mix the dough:
- After 5 minutes, the bulgur should be fluffy. Add the onion and pepper mixture, along with the spices, and mix everything together well.
- Add the ground beef:
- Add the extra lean ground beef and knead it between your hands until smooth and well combined. If you prefer a smoother texture, you can transfer the dough to a food processor. If the dough feels dry, add cold water a little at a time and continue kneading until it becomes soft and smooth.
- Shape the kibbeh cups:
- Cover the dough to prevent it from drying out. Brush a cupcake pan with olive oil. Take a small amount of kibbeh dough and shape it inside each cupcake well, ensuring it doesn’t overflow, as this will make it difficult to remove later. Once all the cups are shaped, brush the dough with olive oil.
- Bake the kibbeh:
- Preheat the oven to 450°F (230°C) and bake the kibbeh cups for about 25 minutes, or until they turn golden and crispy.
- Prepare the filling:
- While the kibbeh cups are baking, cook the ground beef in 2 tablespoons of olive oil. Add the spices. When the meat is almost done, add the chopped onion and cook for a couple of more minutes. Stir in the ghee, butter, or oil, and mix well. If desired, add pine nuts or slivered almonds and pomegranate seeds.
- Assemble the kibbeh cups:
- Once the kibbeh cups are done baking, remove them from the oven. Fill each cup with the prepared meat filling.
- Finish and serve:
- Drizzle with pomegranate molasses and enjoy!
Looks amazing love this idea 😍
Thank you