KIBBEE LEBANESE STYLE
Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.
Provided by MikeP
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 45m
Yield 4
Number Of Ingredients 11
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).
Nutrition Facts : Calories 416.9 calories, Carbohydrate 16.8 g, Cholesterol 82.9 mg, Fat 29 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 12 g, Sodium 218.9 mg, Sugar 1.4 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 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.
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.
KIBBIE SENIYEH (PAN BAKED KIBBEE)
This is the kibbee that I've learned how to make a teenager. I do not have a meat grinder, and it still turns out well. I also tend to add more pine nuts and allspice than the recipe calls for as my family and I enjoy the taste of them.
Provided by Lyainna
Categories Lamb/Sheep
Time 1h40m
Yield 1 pan, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared.
- Stir in remaining ingredients and continue cooking for approximately ten minutes.
- Remove from heat and set aside.
- Kibbee:.
- Wash burghul, drain and set aside for 30 minutes.
- Grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, I use a blender or food processor to puree the onions and mix well into the meat.).
- Add seasoning to meat and mix.
- Add burghul, mix well - if you have grinder, grind it all together twice.
- Knead meat well, using a little ice water to soften.
- Grease a 10x14 baking pan (9x13 is fine) with butter.
- Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat.
- Spread filling evenly over first layer.
- Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat.
- Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan.
- Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking.
- Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee.
- Bake on lowest shelf until bottom is brown, about 40 minutes.
- Serve with pita bread.
Nutrition Facts : Calories 408.2, Fat 36, SaturatedFat 11.6, Cholesterol 77.8, Sodium 989.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.9, Protein 18.4
KIBBEE SINEEA (BAKED SPICED KIBBEE)
Mmm, I love kibbee......this is the way my grandmother and "the aunties" made it when I was a kid
Provided by Lightly Toasted
Categories Lamb/Sheep
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak wheat for one hour.
- Squeeze to drain.
- Brown pine nuts and onions lightly over med-low heat.
- Remove from heat.
- Combine meat, wheat, and seasonings.
- Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!) Divide in half.
- Form one layer in an 8x8 buttered baking dish.
- Top with onion and pine nut mixture, spreading evenly over meat.
- Lay on top layer of meat, pressing down (this is important), and smoothing.
- Run a spatula along the outer ridge, forming a ridge for the absorption of butter.
- Dip the spatula in cold water and start make cuts the length of the pan.
- Then go back across "crosswise" forming diamond shaped pieces.
- Glaze top with 3 tbsp melted butter.
- Bake at 400°F for 20-30 minutes or until browned.
- Serve with sour cream, if desired.
KIBBEE BIL SINEEYAH (BAKED KIBBEE)
This is a baked lamb or beef dish ofter served as part of a Lebanese meza appetizer assortment. It is only a slight variation of my dad's recipe. I hope someone out there enjoys this recipe, since it has taken 3 tries to get it posted. Preparation time does not include time needed to prepare Kibbee Nyi (Raw Kibbee) #66667, which is a separate recipe.
Provided by Toby Jermain
Categories Lamb/Sheep
Time 1h15m
Yield 16-20 pieces, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Since your grinder is already dirty from making the raw kibbee, you might as well grind your own meat for the stuffing, but don't grind it too fine; use the medium plate, or even the coarse one, and once through is enough.
- Brown crumbled meat in 1 Tbsp butter, stirring occasionally.
- Add onion, and saute until it is translucent.
- Brown the pine nuts in 1 Tbsp of butter until very browned, but not quite burnt.
- Add pine nuts and ketchup to meat and simmer over low heat for 10 minutes, stirring occasionally.
- Brush some melted butter on sides and bottom of a 9"x13"x2" baking pan.
- Spread half of the kibbee evenly over the bottom of the pan.
- Spread stuffing evenly over kibbee, and spread second half of kibbee over this.
- Dip hand in water and smooth out top layer.
- Before baking, cut into diamond shapes.
- Spread melted butter over top of kibbee, and sprinkle with water.
- Bake at 425oF for 35 minutes or until top is browned.
- Separate into diamond pieces, and serve hot, at room temperature, or cold, as part of a meza appetizer assortment.
Nutrition Facts : Calories 209, Fat 18.1, SaturatedFat 7.8, Cholesterol 44.7, Sodium 260.6, Carbohydrate 5.8, Fiber 0.5, Sugar 4.1, Protein 7.5
BAKED KIBBEE
Provided by James Beard
Categories Lamb Onion Bake Cocktail Party Pine Nut Parsley House & Garden
Yield Makes 6 large luncheon squares; more (smaller) as hors d'oeuvres
Number Of Ingredients 10
Steps:
- Heat the oil and sauté the parsley, onion and garlic. Add the ground lamb and brown lightly. Add the pine nuts and seasonings and blend well.
- In a well-oiled pan 7 1/2" x 11", put a layer of half the kibbee mixture. Add the ground lamb mixture and press it down evenly. Top with the rest of the kibbee and brush well with oil or melted butter, or a mixture of both. Bake in a 350°F. oven for about 25 minutes. Let stand a few minutes.
- Cut into 6 large squares for a luncheon dish, or cut into small squares to serve as hot hors d'oeuvre.
123 BAKED KIBBEE
I love to make a big tray of these and keep them in the freezer for quick dinners, or pull them out and take them to work for lunch, they microwave great. I had hesitations about the cinnamon in this recipe, but it's fantastic, I absolutely love the flavor! This recipe makes 18 pieces, I normally eat 2 per meal.
Provided by EarlsWife
Categories Meat
Time 35m
Yield 18 patties, 9 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 202, Fat 10.2, SaturatedFat 4.1, Cholesterol 65.5, Sodium 455.7, Carbohydrate 5.7, Fiber 1.2, Sugar 0.8, Protein 20.9
More about "kibbee sineea baked spiced kibbee food"
KIBBEH BIL SANIEH (BAKED KIBBEH) - SIMPLY LEBANESE
From simplyleb.com
4.9/5 (9)Category Main CourseCuisine LebaneseTotal Time 1 hr 50 mins
- Grind your kibbeh spices if they are not already ground.Prepare your Kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. Process until the onion and red pepper are fully chopped and everything is combined. Set aside.
- Finely chop a large onion. In a large skillet heat up 1 tablespoon of canola oil. Add the pine nuts and sauté for a few min until golden brown and set aside. Add the ground beef to the skillet and cook over medium heat for about 5 minutes until the meat is all browned. Add the chopped onion, remaining canola oil and salt. Season with the seven spices and black pepper and add the pine nuts. Cook until onion is translucent, about 3-4 minutes. Set aside to cool.
- Using your hands, knead the soaked bulgur for a few minutes, until all mashed together.Add the extra lean ground beef, Kamouneh, salt and kibbeh spice and mix with your hands until fully combined. Take about half the kibbeh dough and add it to the food processor. Pulse for about 20 seconds or so until the mix has been fully incorporated. Do the same with the other half and add the kibbeh dough back to the bowl.
BAKED KIBBEH (KIBBEH BI SANIYE) - I LOVE ARABIC FOOD
From ilovearabicfood.com
LEBANESE RAW KIBBE RECIPE - KIBBEH NAYYEH - MAMA'S …
From mamaslebanesekitchen.com
KIBBEH RECIPE TUTORIAL - THE MEDITERRANEAN DISH
From themediterraneandish.com
A SIMPLE KIBBEH RECIPE - THE SPRUCE EATS
From thespruceeats.com
KIBBEH {AUTHENTIC LEBANESE BAKED KIBBEH}
From feelgoodfoodie.net
BAKED KIBBEH RECIPE (KIBBIE) - THE LEMON BOWL®
From thelemonbowl.com
KIBBEE SINEEA BAKED SPICED KIBBEE RECIPE - WEBETUTORIAL
From webetutorial.com
KIBBEH BIL SANIEH (BAKED KIBBEH) - TASTEGREATFOODIE
From tastegreatfoodie.com
BAKED KIBBEE | LEBANESE RECIPES | LEBANESE FOOD ONLINE - JEMILA …
From jemilafoods.com
BAKED SPICY KIBBEH - SLIMMING EATS
From slimmingeats.com
KIBBEH BI SAYNIYEH – BAKED KIBBEH – FINESSE CORNER
From finessecorner.com
KIBBEE SINEEA (BAKED SPICED KIBBEE) RECIPE - FOOD.COM
From pinterest.com
KIBBEE SOUNIEH (BAKED KIBBEE) - CULINARY INFATUATION
From culinaryinfatuation.blogspot.com
KAMOUNEH KIBBEH SPICE BLEND BY ZAATAR AND ZAYTOUN - LEBANESE …
From zaatarandzaytoun.com
BAKED SPICED KIBBEE - THE ENGLISH KITCHEN
From theenglishkitchen.co
SPICED BAKED KIBBEH – SUNNYLAND MILLS
From sunnylandmills.com
[RECIPE + VIDEO] BAKED KIBBEH - THE TASTIEST KIPE HORNEADO
From dominicancooking.com
BAKED KIBBEE (WITH A MEMORY SIDE TRIP TO SITTOO’S KITCHEN)
From themidlifesecondwife.com
SYRIAN BAKED LAMB KIBBEH | KIBBEH BIL SANIEH FROM MOTHER WOULD …
From motherwouldknow.com
KIBBEH SPICE (KAMOUNEH) - HADIAS LEBANESE CUISINE
From hadiaslebanesecuisine.com
LEBANESE KIBBEH (KIBBEH BIL SANIEH) - COOKIN' WITH MIMA
From cookinwithmima.com
KIBBEH (KIBBE BALLS) - SIMPLY LEBANESE
From simplyleb.com
KIBBEH RECIPE (BAKED OR FRIED) + VIDEO - SILK ROAD RECIPES
From silkroadrecipes.com
KIBBEH BIL SANIEH (BAKED KIBBEH) - THE MATBAKH
From thematbakh.com
KIBBEE SINEEA (BAKED SPICED KIBBEE) - LUNCH RECIPES
From fooddiez.com
THE ENGLISH KITCHEN: BAKED SPICED KIBBEE | RECIPES, COOKING, FOOD
From pinterest.co.uk
KIBBEH BIL SANIEH-BAKED KIBBEH - THE SALT AND SWEET …
From thesaltandsweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love