No filling, no problem ✨ This is kibbe the simple way—just pure ground lamb mixed with bulgur and warm spices, pressed flat and baked like a pie. Crispy edges, juicy inside, every bite bursting with flavor 🔥🥩🌿. Growing up, this was the comfort food that always made it to the table—simple, hearty, and full of home. Sometimes less really is more.

• 1 lb ground lamb 
• 1 cup fine bulgur (soaked & drained)
• 1 small onion, finely grated or minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp allspice
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander (optional)
• 2 tbsp olive oil or melted butter (for drizzling on top)
• 2 tbsp cold water (if needed, to help bind.

Instructions:

1. Prepare bulgur: Place bulgur in a bowl and cover with cold water. Let soak 10-15 minutes until softened but not mushy. Drain well, squeezing out excess water with your hands or a clean cloth.
2. Make the kibbe dough: In a large bowl, combine ground lamb, soaked bulgur, grated onion, salt, pepper, allspice, cinnamon, nutmeg, cumin, and coriander. Using your hands or a food processor, knead/blend the mixture for several minutes until it becomes a smooth, cohesive dough. If too dry, add 1-2 tbsp cold water gradually. The mixture should be soft but moldable.
3. Preheat oven: to 375°F 
4. Prepare the pan: Lightly grease a 9-inch round or square baking pan.
5. Assemble the kibbe: Press half of the kibbe dough mixture evenly into the bottom of the pan, smoothing it out.
6.  Cover with the remaining kibbe dough, pressing gently to seal.
7. Score the top with a knife into diamond or square shapes for easier slicing after baking. I often do it with my fingers.
8. Drizzle the olive oil or melted butter evenly over the top.
9. Bake: Place the pan in the oven and bake for about 40-45 minutes, or until the top is golden brown and the kibbe is cooked through.
10. Let cool for 10 minutes before slicing along the scored lines.