Koupes Kibbeh Pie: Zero FRYING!! SO MUCH FLAVOR!

Kibbeh, an oval-shaped meatball, is made with bulgur wheat, ground meat, and lots of herbs and is a very popular Lebanese dish. The first time that I had it was when my friend, Nadia (from Lebanon) made it for my family. The kibbeh was deep fried then served with a creamy tahini sauce and was absolutely delicious! This recipe has all of those delicious flavors in pie-form and is super easy to make.

Print this recipe here: https://www.dimitrasdishes.com/greek-kibbeh-koupes-pie/

Serves 8:
For the Crust & Top:
2 cups (315 grams) fine Bulgur wheat
2 cups (500ml) boiling hot water
½ cup (81 grams) all-purpose flour
1-pound ground beef or lamb
¼ cup olive oil
¼ – ½ teaspoon ground cinnamon, optional
1 teaspoon salt
½ teaspoon black pepper
1 onion, finely chopped
For the filling:
• ¼ cup olive oil
• 1-pound ground beef or lamb
• 1 onion, finely chopped
• 3 garlic cloves, grated
• ¼ cup finely chopped fresh parsley
• 3 tablespoons finely chopped fresh mint
• 1 teaspoon ground cumin
• 2-3 tablespoons pine nuts or sliced almonds
For serving: tahini sauce or tzatziki
INSTRUCTIONS

Preheat the oven to 350 °F, 180 °C.
Place the bulgur with the flour in a large bowl and pour 2 cups of boiling hot water over it. Drizzle 1-2 tablespoons of olive oil and mix together. Cover and set aside for 1 hour to absorb the liquid and soften.
Make the meat filling:
Cook the onions (both onions from the meat filling and the crust) with the olive oil over medium heat until soft and golden. Transfer half of the onions to the bulgur mixture.
Add the garlic to the remaining onions in the pan and warm through 20 seconds or so.
Add 1 pound of ground beef and sauté until lightly browned.
Season with salt, pepper, cumin, and add nuts. Cook over medium heat for 10 minutes or until the meat is cooked through. Taste and adjust seasoning if needed.
Add the herbs and mix together. Set aside.
Season the bulgur wheat and mix together. Adjust seasoning if needed.
Add the uncooked ground beef with a half teaspoon of salt and some black pepper. Knead the mixture with your hands until it is all combined and holds together.
Press half of the mixture onto the bottom and up the sides of a 10-inch round deep-dish pie pan (3 inches deep).
Spread the meat filling in the center and top with the remaining bulgur mixture. Lightly press it down.
Brush the top with some olive oil and sprinkle lightly with salt. Scour it with a knife into either diamond shapes (in the video) or into 8 pieces.
Bake on the center rack of your preheated oven for 1 hour or until golden. Turn the broiler element on for a few minutes to get some good color and crispiness on the top of the crust.
Allow the pie to set for at least 20 minutes then, serve with tahini sauce or tzatziki.
NOTES

Make-Ahead Instructions: This pie can be assembled ahead of time and stored in the refrigerator for 1 day then, baked. It may also be assembled and then frozen up to 2 months.

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