Brazilian Baked Kibbeh - Tasty Recollections

Equipment

1 large bowl
1 food processor or a cutting board and knife
1 silicone spatula or wooden spoon
1 or 2 ceramic or glass bakeware you can use a large 9x13 baking dish or two smaller ones.

Ingredients

2 cups fine Bulgur Wheat
3 cups boiling water
2 small onions or 1 large onion
3 large garlic cloves
25 mint leaves or use dry mint leaves
1/4 cup parsley leaves
1/4 cup Green Onions 1/4 cup
Salt to taste for reference I use 2 tablespoons
900 g Ground beef 2 llbs
1/2 cup Olive Oil
1 tablespoon Italian seasoning (optional)

Instructions

Place the bulgur wheat in a large mixing bowl and pour boiling water over it. Let it stand for about 20 minutes, or until the grains have absorbed all the liquid and softened. Fluff with a fork to loosen before using.
2 cups fine Bulgur Wheat, 3 cups boiling water
Once the bulgur wheat is done soaking, preheat your oven to 400°F (200°C).Now, get the rest of your ingredients ready. You can put the onions, garlic, mint leaves, parsley, green onions, and salt in a food processor to chop them up really small. If you don’t have one, just use a knife and chop everything finely by hand.
2 small onions, 3 large garlic cloves, 25 mint leaves, 1/4 cup parsley leaves, 1/4 cup Green Onions
In a large bowl, combine the chopped ingredients with the soaked bulgur wheat. Add the olive oil, salt, and Italian seasoning (if you’re using it). Mix well until everything is evenly combined.
Salt to taste, 1/2 cup Olive Oil, 1 tablespoon Italian seasoning
Lastly, add the ground beef to the bowl. Use your hands to mix everything together really well until the meat and seasonings are fully combined.
900 g Ground beef
Grease a Pyrex dish or ceramic baking tray with a touch of olive oil.
Transfer the beef mixture into your prepared dish, pressing it down to create a compact layer.
Drizzle a bit more olive oil on top. You can also make little decorative slashes using a knife if you like.
Place the kibbeh in your chosen baking dish. Cooking time will vary depending on the size and type of dish you use. Keep an eye on it — it’s ready when the top turns crispy and golden brown. If you’re using clear bakeware, like a Pyrex dish, you’ll also see it bubbling near the edges when it’s almost done.

Video

Notes

Mixing by Hand
Use your hands to mix thoroughly — this helps bind the bulgur and meat for better texture.
Baking Dish Choice
Cooking time depends on the size and type of dish. Shallow dishes cook faster and give a crispier top. Glass or ceramic dishes show bubbling edges, which is a good indicator the kibbeh is done.
Serving & Storing
Best served fresh and warm. Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven.
Make-Ahead & Freezing Tips
This is such a great make-ahead dish! You can prepare it ahead of time and store it in the fridge or freezer. I often place a layer of plastic wrap on a tray, then place the kibbeh on top, add another layer of plastic wrap, and freeze it. Once it’s solid, I lift the whole piece and place it in a ziplock bag (or wrap again in plastic wrap) for storage. When ready to bake, just unwrap, remove the plastic, and place it in a Pyrex dish and then straight in the oven — no thawing needed. You can also freeze it after it’s cooked, and it still tastes amazing. This makes kibbeh perfect for meal prep, to bring to a postpartum mom, or just to have on hand for yourself. So practical and so delicious!

Note: I’m not a doctor, and any calorie counts are only estimates. This information is for fun and general guidance — enjoy the recipe without stress!

Nutrition