Best 7 Kibbee Nyi Raw Kibbee Recipes

KIBBEH NAYEH RECIPE

Steps:

• Place the burghul in a bowl and cover with ½ cup hot water, set aside to soak and absorb the water.
• In a food processor combine mint leaves, spices, pepper, salt and chopped onion.
• Add the burghul after it has soaked up the water. Be sure that it is not soggy by squeezing any excess water out.
• Process until everything is mixed well and the mint leaves are chopped up.
• Place the ground lamb in a large bowl, add all ingredients from the food processor, mix well using your hands. (I use sterile gloves when I do this part).
• Once mixed, place on a serving dish and decorate using a spoon to make small grooves in the meat.
• Garnish with your choice of chopped parsley, mint leaves, red peppers, lemon, and even garlic.

KIBBEE LEBANESE STYLE

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).

AUNT LOUISE'S BAKED KIBBEH

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.

KIBBEE NYI (RAW KIBBEE)

Steps:

• Do not use purchased ground meat if you can avoid it.
• Even extra lean has too much fat in it.
• Wash bulghur and soak in hot water for about 30 minutes.
• Drain well, and squeeze dry.
• Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
• Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
• Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
• Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
• Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
• Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
• Serve with pita bread or leaves of Romaine lettuce for scooping.
• In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.

KIBBIE SENIYEH (PAN BAKED KIBBEE)

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.

BAKED KIBBEE (SYRIAN MEATLOAF)

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.

BAKED LEBANESE KIBBE

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.