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
BAKED KEBBEH
Kibbeh or kebbeh is a Middle Eastern dish made with bulgur, ground meat and onions. It is often formed on skewers and grilled, but this baked version is cooked in a pan with the beef filling encased in a unique crust made in the food processor. You'll need both lean ground beef and fattier ground beef for this recipe.
Provided by Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F.
- For the dough: put the bulgur in a large bowl and cover with cold water. Soak for 30 minutes then drain well, squeezing the bulgur with your hands to remove excess water.
- Mix the bulgur, lean ground beef, onion, cinnamon, cumin, marjoram and 1 1/2 teaspoons salt in a food processor and process to combine. Add the ice water and process until smooth, occasionally scraping down the sides of the bowl with a rubber spatula as needed. If necessary, add a little extra ice water to help the dough come together.
- For the filling: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the ground beef, cinnamon, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper and cook, breaking up into small pieces and stirring occasionally, until no longer pink in the middle, 7 to 8 minutes.
- Put 1 tablespoon olive oil in the bottom of a 10-inch tart pan with removable bottom. Spread a little more than half the dough in the bottom and up the sides, dipping your hands ice water as needed to prevent sticking.
- Add the meat filling and sprinkle with the crushed walnuts. Cover the filling with the remaining dough by flattening several balls of dough and placing them over the filling like patchwork. With wet hands, pat and smooth the dough pieces into one mass to completely cover the filling.
- With one finger, make a hole in the center of the kebbeh all the way to the bottom of the pan. Score the dough into 8 portions with a chef's knife. Fill the hole with the remaining 3 tablespoons olive oil and gently turn and roll the pan to oil the top. Press a walnut half into each portion to garnish. Bake until the dough is completely cooked through and the top of the kebbeh is golden brown, 30 to 35 minutes.
- Meanwhile, make the yogurt sauce: stir the yogurt, cucumber, garlic, mint and salt in a small bowl. Sprinkle the top of the sauce with the pomegranates, drizzle with some olive oil and garnish with a mint sprig.
- Remove the sides of the tart pan and slide the kebbeh onto to a serving platter, removing the tart pan bottom. Slice the kebbeh and serve with the yogurt sauce.
BAKED KIBBEH
Steps:
- Make filling:
- Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
- Make bulgur mixture:
- Preheat oven to 400°F.
- Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
- Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
- Assemble and bake kibbeh:
- Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
- Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
- Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.
KIBBEH
spicy little lemon shaped meatballs coated in Bulgar and then fried to perfection. Great as a side dish appetizer, snack, lunch, Ramadan.
Provided by Jamilahs_Kitchen
Categories Lamb/Sheep
Time 1h
Yield 20 meatballs, 10 serving(s)
Number Of Ingredients 16
Steps:
- Process.
- Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 minutes Drain burghul and squeeze in hands to soften. Place the lamb or beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
- Filling - Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
- Fried Kibbeh.
- Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centers. Using your thumb, press a rounded teaspoon (or more) of filling inside. Shape into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with appetizers (mezze) and salads.
- Baked Kibbeh.
- Divide the kibbeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread all the filling over it. Flatten the other portion of kibbeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivalent in total to 1 tbs) over the top. Place in the middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil. Serve hot with salad.
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 KIBBEE (SYRIAN MEATLOAF)
There are many variations on kibbee. This is the one my husband grew up with; it comes from a cookbook published by his grandmother's Armenian orthodox church. Fortunately, leftover kibbee is delicious, because this recipe makes a LOT.
Provided by Abby Falck
Categories Meatloaf
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
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.
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- Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt and 7 Spice and fold in the pine nuts.
- To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
- Preheat oven to 400°F degrees and grease a 14-inch round baking dish with olive oil; set aside.
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