123 Baked Kibbee Food

BAKED KIBBEH

Steps:

• 1. Place dry bulgur into large bowl and cover with water. Set aside to soak for 30-60 minutes until all the water is gone. (This will be used for the Kibbeh Neyyeh (raw mixture).
• 2. In the meantime, you're going to make the "stuffing."
• 3. Heat 2 tablespoons of olive oil over medium heat in large skillet. Add the pine nuts to the skillet and fry until lightly browned.
• 4. Add 1 pound of ground lamb or chuck and cook until the meat has started to lose its pinkness.
• 5. Add the remaining stuffing ingredients and cook until the meat is completely browned. Set aside.
• 6. Now you're going to make the Kibbeh Nayyeh (raw mixture).
• 7. Drain the bulgur and squeeze out any excess water. Combine all the Kibbeh Nayyeh ingredients, except the olive oil, in a bowl and mix with your hands until combined. Do not over work.
• 8. Spread half the Kibbeh Nayyeh (raw) mixture into a 9 x 13 inch pan. Pat it down with your hand so that it covers the bottom of the pan evenly.
• 9. Spread the cooked "stuffing" on top of the bottom layer of Kibbeh Nayyeh.
• 10. Spread the remaining Kibbeh Nayyeh on top of the stuffing. You may want to tear off pieces, flatten them in your hand and place evenly on top. Then press flat with your hand.
• 11. With a sharp knife, cut diagonal lines through the Kibbeh to create a diamond pattern.
• 12. Drizzle the olive oil over the top and bake at 350 degrees for 1 hour. Let rest for 5 - 10 minutes before serving. Can be served at room temperature.

KIBBEE LEBANESE STYLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
• Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

BAKED KIBBEE (SYRIAN MEATLOAF)

Steps:

• Preheat the oven to 400º F.
• For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water.
• Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste.
• In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.).
• For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through.
• Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top.
• Cut the kibbee into small diamonds or rectangles.
• Bake until meat is cooked through, around 30-45 minutes.

123 BAKED KIBBEE

Steps:

• Soak bulgur wheat in a bowl in hot tap water. Let sit 10 minutes or so, and then drain.
• Meanwhile, in a large bowl, add ground beef, onion, salt and cinnamon. Add the bulgur after draining. Use your hands to combine the ingredients thoroughly.
• Lightly grease a baking sheet with oil.
• Take 1/3 cup portions of meat and press into small hamburger type patties. Place on sheet. Bake for about 20 minutes, until cooked through.
• Serve with plenty of plain yogurt!

AUNT LOUISE'S BAKED KIBBEH

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.

BAKED KIBBEH

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.

KIBBEH

Steps:

• In a deep bowl, add bulgur and pour water over, cover and let it soak for 30 minutes.

KIBBEE

Steps:

• Soak the cracked wheat in cold water. Drain and dry. Chop the onions very fine and blend with the ground lamb, the wheat and the seasonings. Pound and knead the mixture thoroughly. You may put it through the meat grinder, if you wish, and knead it again, adding a little ice water as you work. It should become a paste.
• Form into small balls and serve raw with cocktails. Or form into small round patties, with a chip of ice in the center of each. Brush the patties well with oil and broil.