BAKED KIBBEH
Baked kibbeh or kibbie, a traditional Lebanese dinner recipe, is made with ground beef or lamb combined with bulgur wheat, pine nuts, cinnamon and allspice.
Provided by Liz DellaCroce
Categories Entree
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees and butter a 9 x 13 baking dish; set aside.
- To prepare the base meat mixture, add the bulgur wheat to a medium bowl and stir in the boiling hot water. Cover the bowl and let stand for 10 minutes then drain any excess water.
- Add the ground lamb and sirloin to a food processor and pulse until it forms a fine paste. Remove from food processor and place in a large bowl along with softened wheat, grated onion, and All Purpose Lebanese Spice Blend. Use your hands to mix well. If mixture gets too sticky on hands, dip into a bowl of ice water.
- To make the filling, heat the clarified butter in a large, deep skillet over medium-high heat. Add the meat, pine nuts, onion, and All Purpose Lebanese Spice Blend and sauté until meat is cooked through about 9-11 minutes.
- To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with wet hands to smooth the top.
- Slice kibbeh diagonally to form small diamonds. Optional: you can drizzle on additional melted clarified butter over the top at this point.
- Bake until meat is fully cooked, about 40-45 minutes. Serve with Cucumber Laban on the side.
Nutrition Facts : ServingSize 2 pieces, Calories 310 kcal, Carbohydrate 16.3 g, Protein 19.2 g, Fat 19.1 g, SaturatedFat 7.8 g, Cholesterol 69 mg, Sodium 513 mg, Fiber 4 g, Sugar 1.4 g, UnsaturatedFat 11.3 g
AUNT LOUISE'S BAKED KIBBEH
This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
- Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
- Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
- Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
- Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 16.1 g, Cholesterol 79.6 mg, Fat 23.4 g, Fiber 4 g, Protein 23.2 g, SaturatedFat 8.9 g, Sodium 663.5 mg, Sugar 0.8 g
BAKED LEBANESE KIBBE
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that's another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
- Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
- Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
- Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
- Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 380 milligrams, Sugar 2 grams
KIBI
The pan should be 2-3" deep You will need 2 very large bowls You will need a large knife Middle East stores will have the wheat but make sure it's medium ground. Have the butcher trim fat & grind lamb,you need the amount after the fat is trimmed. Use "good" spices I put 3T.salt but this is to taste Syrian bread is thinner than Pita This dish is made with Lamb and Wheat as it's main ingredients. It goes far & freezes well after baking. I wrap 3 slices each pkg.to freeze & take out what we need. This is "healthy" eating.Any questions please contact me. Carrie PS, This is the dish many eat raw with raw onions & olive oil over the top. "Yes,it's good raw" and lamb is a very clean meat.
Provided by drtrini
Categories One Dish Meal
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Place wheat in large bowl, add water just enough to cover wheat - soak 5 minute or until you don't see water on the top.
- Place lamb,onion,salt,pepper, cinnamon and allspice in bowl, mix "with hands".
- Remove wheat from bowl,squeeze out water and.place 1 handful in meat, mix well. Continue mixing in wheat, 1 handful at a time, making sure you mix "very" well.
- Place in your pan and spread evenly with wet hands to do this, pressing meat into the pan. Pour half olive and half veggie oil over top just enough to cover meat.
- (hope I can explain cutting).
- Cutting:Use a large knife.
- First cut into 4 equal sections like 4 squares, 1 horizontal cut, 1 vertical cut.
- Cut "opposite" sections into 3/4ths inch slices through to bottom of pan.
- Cut remaining "opposite" sections on an angle. Then run knife around entire edge of pan to make area for oil to get into.
- With your thumb make a hole in the very center of the pan and then make hole a bit bigger. These cuts & the hole will allow the oil to cook the meat. (All olive oil is best, use a good grade of oil). Some people prefer all veggie oil and that's fine too but the olive oil enhances the authentic flavor.
- Bake at 350°F for about 1 hour.
- When the hour is done, turn on the broiler and lightly brown the top.
- To eat: Cut a piece of bread in half, place a slice of Kibi in it, fold and eat.
- I serve it with homemade yogurt on the side but Dannon plain is just as good. Also slice up cucumbers, and have large pitted black olives (the real ones in olive oil are best but regular are good too.) Sometimes I will cut up fresh ripe tomatoes, fresh parsley, onions and add fresh lemon juice, a bit of water, salt, pepper, and a pinch of sugar. No oil in this dressing.
Nutrition Facts : Calories 255.5, Fat 14.7, SaturatedFat 3.5, Cholesterol 25.3, Sodium 22.6, Carbohydrate 22.3, Fiber 4.1, Sugar 0.3, Protein 10.1
MIDDLE EASTERN KIBBEH
Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.
Provided by Ron Shepherd
Categories World Cuisine Recipes Middle Eastern Israeli
Time 32m
Yield 12
Number Of Ingredients 9
Steps:
- Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
- Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
- Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.4 g, Cholesterol 38 mg, Fat 9.6 g, Fiber 1.7 g, Protein 10.9 g, SaturatedFat 3.4 g, Sodium 227.9 mg, Sugar 0.6 g
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