Fish Kibbeh Food

AUNT LOUISE'S BAKED KIBBEH

Aunt Louise's Baked Kibbeh image

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

Ingredients

1 cup bulgur wheat
2 cups boiling water
½ cup finely chopped onion, divided
2 teaspoons salt, divided
1 ½ teaspoons dried basil
½ teaspoon ground black pepper
1 pound ground beef
1 pound ground lamb, divided
½ cup pine nuts
¼ stick salted butter
½ cup cherry tomatoes, or to taste
¼ cup fresh mint leaves, or to taste

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

FISH KIBBEH

Fish Kibbeh image

Make and share this Fish Kibbeh recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Onions

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 kg hamour fish, cleaned, washed and de-boned
8 spring onions, washed and finely chopped
salt
1/2 teaspoon white pepper
3 -4 tablespoons dried lime powder
2 cups fresh coriander leaves, washed and chopped
650 g burghul (crushed wheat)

Steps:

In a large bowl, mash the fish along with the spring onions, salt, pepper and powdered dried lime.
Add corriander leaves and mix well.
Now rub the burghul with the fish.
Mash well and mix with a spoon or fork.
Then shape the fish mixture into egg-shaped kibbehs.
Place the kibbehs in a shallow dish.
Bake in a pre-heated oven for 30 minutes or until cooked and well browned.

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