Best 3 Baked Kibbee Recipes
Discover the delectable flavors of kibbeh, a traditional Middle Eastern dish, now in a delectable baked version. Kibbeh is a versatile dish, typically made with bulgur, minced meat, and a variety of herbs and spices, but this baked version offers a healthier and equally mouthwatering alternative. This recipe collection features three variations of baked kibbeh: classic kibbeh, vegetarian kibbeh, and spicy kibbeh. Each recipe provides step-by-step instructions to guide you through the process of creating this flavorful dish, ensuring a perfect result every time.
Check out the recipes below so you can choose the best recipe for yourself!
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.
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.
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.
Tips:
- Choose the right meat: Use a combination of ground beef and lamb for the best flavor. If you can't find ground lamb, you can use all beef, but the flavor will be less complex.
- Season the meat well: Use a generous amount of salt, pepper, and other spices to flavor the meat. You can also add some chopped fresh herbs, such as parsley or mint.
- Don't overwork the meat: Mix the meat ingredients just until they are combined. Overworking the meat will make it tough.
- Chill the meat mixture before baking: This will help the kibbeh hold its shape better in the oven.
- Bake the kibbeh at a high temperature: This will help the kibbeh brown and crisp on the outside while remaining juicy on the inside.
- Serve the kibbeh hot or warm: Kibbeh is best served hot or warm, but it can also be served cold.
Conclusion:
Baked kibbeh is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a popular dish in Middle Eastern cuisine, and it is also enjoyed in many other parts of the world. With its flavorful combination of ground meat, spices, and bulgur wheat, kibbeh is a surefire hit with family and friends. So next time you're looking for a new and exciting dish to try, give baked kibbeh a try. You won't be disappointed!
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