Oh my gosh does chicken kibbeh remind me of my nana Jeanie. She loved making Lebanese classics and instilling those gorgeous flavors in her children and grandchildren. Kibbeh has many versions, but it is always a well spiced ground meat or poultry with a lovely filling. There are the ovals, which is what I made in this recipe, or it can be in a layered cake form called flat kibbeh. No matter how you make it, it’s just such a different and wonderful dinner to break up the usual. These ovals were also really simple to make, similar to making stuffed meatballs.
Oh my goodness, they smelled so incredible when they came out. The bulgar wheat baked and became nicely brown and crisp on the outside. There was such a gorgeous experience that happened when I bit into the chicken outside and then got to the sweet apricots and crunchy nuts in the middle. I served it with the classic Middle Eastern salad tabbouleh and it made the meal complete. Both recipes are such a special part of my family’s culinary history and I hope you all love them too! xoxo
Chicken kibbeh is such a classic, wonderful Lebanese dish with a gorgeously spiced chicken and bulgar wheat mixture stuffed with fragrant apricots and nuts.
- 1 dash olive oil
- 1 whole onion diced small
- 1/3 cup pine nuts
- 1/3 cup chopped pecans
- 1/3 cup dried apricots roughly chopped
- 1/2 teaspoon cinnamon
- 2 cups dry bulgur wheat
- 2 pounds ground chicken
- 1 teaspoon dried onion
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 1/2 teaspoon paprika
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First, quickly get the wheat from the chicken mixture soaking. Simply pour hot water over the wheat in a large bowl until it is submerged. Let it sit for 30 minutes. While it sits, make the filling. Heat the olive oil in a skillet over medium low heat. Then just add the rest of the filling ingredients in and let them get fragrant for a couple of minutes while you stir it. Take it off the heat and let it cool. When the 30 minutes are up, drain the wheat in a fine mesh colander. It will have expanded, so measure out 2 cups of it into a mixing bowl. Use the rest in salad, like tabbouleh. Then pre-heat the oven to 350 and line a sheet tray with a silicone mat or foil.
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Add the remaining chicken mixture ingredients to the bowl with the meat and mix it all together thoroughly so that it holds together well, like a meatloaf. Take a big handful of it about the size of your palm and make a big indentation in the middle. Scoop a tablespoon of filling into the indentation and close the sides in around it. Smooth it out into an oval and make sure it is all sealed. Place it on the sheet tray and repeat this until the chicken mixture is gone. Bake them for 20 minutes, then serve immediately! Enjoy!!
Never tried anything similar, it looks delicious
Thanks very much!!
Such a yummy chicken dish, love the added apricots
Thanks so much!!
I’ve never heard of this before. I bet my husband would love it.
It’s such a crowd pleaser but still interesting!
Wow! that looks amazing, and it’s healthy too. I will try it. Thanks
Thanks so much, enjoy them!!
I have never heard of this before. They sound really good and savory.
It really is! Thank you so much!!
Can these be assembled a day ahead and then baked the day of the meal?
They absolutely can!!
No salt?
Oh you can totally add it to taste! With all of the spices I just didn’t think it needed it to keep it lower sodium.