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Baharat is an all-purpose spice mix, especially used for meatballs. Kibbe is a Middle Eastern dish that is very popular as mezze, and can be shaped as a croquette or made, as this recipe, into a form of meat loaf which is cut in squares when finished.

  • 800g (1 3/4 pounds) minced lamb
  • 50g (1/4 cup) onions
  • 500g (1 pound) cracked wheat (soaked for about one hour in fresh water)
  • Few mint sprigs
  • Salt & pepper
  • **baharat spice blend


  • 300g (10 ounces) ground lamb meat (any)
  • 50g (1/4 cup) onions
  • 50g (1/4 cup) shortening
  • 100g (1/2 cup) pine nuts

To Make Your own Baharat:

Baharat: Put all into a jar with a tight-fitting lid and shake.

This makes about 1/2 cup and will keep for about 1 year.

If you like you can play with other spices and add paprika and/or sumac and /or cardamom.


  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cloves
  • 2 tablespoons ground cumin
  • 1/2 tablespoon ground cardamom
  • 2 tablespoons grated nutmeg
  • 1/4 tablespoon ground cinnamon


Put the first 6 ingredients in a food processor, and reduce to a paste.

Stuffing: Fry the onions, pine nuts and the meat in the fat, until done. In a baking pan (shallow pan, or sheet pan) press first a little of meat, spread all the stuffing over it, and then apply another meat layer over. Bake at 190° C (375°F) for 40 minutes or more.

Recipe from

Contributor: Elinoar Moore

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