Best 2 Baked Lebanese Kibbe Recipes
**Kibbe: A Culinary Journey to the Heart of Lebanese Cuisine**
Kibbe, a culinary masterpiece of the Levant, is a delectable dish that epitomizes the rich flavors and textures of Lebanese cuisine. Made from a combination of ground meat, bulgur wheat, and spices, kibbe can be prepared in various forms, each offering a unique sensory experience. This article presents a diverse collection of kibbe recipes, catering to different preferences and cooking styles.
From the classic baked kibbe, a golden-brown delicacy that encases a savory meat filling, to the tantalizing fried kibbe, a crispy delight perfect for appetizers or snacks, this article offers a comprehensive guide to crafting this Lebanese gem. For those seeking a healthier alternative, the air fryer kibbe recipe provides a guilt-free indulgence, while the vegetarian kibbe caters to plant-based enthusiasts.
Whether you're a seasoned cook or a novice in the kitchen, this article provides step-by-step instructions, detailed ingredients lists, and helpful tips to ensure your kibbe-making endeavors are a resounding success. Embark on this culinary journey and discover the magic of kibbe, a dish that captures the essence of Lebanese hospitality and culinary artistry.
BAKED LEBANESE KIBBE
The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that's another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.
- Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.
- Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.
- Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.
- Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 380 milligrams, Sugar 2 grams
BAKED LEBANESE KIBBE
Steps:
- 1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well. 2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft. 3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature. 4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep. 5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
Tips:
- To ensure the kibbeh is cooked evenly, make sure the baking dish is no more than 2 inches deep.
- If you're short on time, you can use store-bought kibbeh shells. Just be sure to thaw them completely before filling them.
- Don't overfill the kibbeh shells, or they will burst during baking.
- To prevent the kibbeh from drying out, brush them with melted butter before baking.
- Serve the kibbeh hot with your favorite dipping sauce, such as tahini sauce or yogurt sauce.
Conclusion:
Baked Lebanese kibbeh is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy exterior and flavorful filling, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting recipe, give Lebanese kibbeh a try. You won't be disappointed!
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