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
BULGUR AND GROUND BEEF CASSEROLE
I found this in a book from the American Heart Assoc. Haven't prepared it yet, but I plan to as it sounds good.
Provided by smiles4u
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
- meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
- Add onions to skillet and cook until tender, 3 to 4 minutes.
- Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
- Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
- Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.
KASHA
A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.
Provided by Traveling_Is_Love
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
- Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.
Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g
BEEF & VEGETABLE CASSEROLE
A traditional braised beef stew with thick, rich gravy - an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish
Provided by Sarah Cook
Categories Dinner, Main course
Time 4h5m
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3 and put the kettle on.
- Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
- Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn't look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
- Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
- Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins - 1hr more until the meat is really tender and the sauce is thickened.
- Garnish with the picked leaves of the remaining thyme sprig.
Nutrition Facts : Calories 483 calories, Fat 32.6 grams fat, SaturatedFat 13.4 grams saturated fat, Carbohydrate 14.3 grams carbohydrates, Sugar 7.4 grams sugar, Fiber 2.3 grams fiber, Protein 33.7 grams protein, Sodium 1.6 milligram of sodium
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