BAKED KIBBEH
My husband is half Lebanese. One of his favorite Lebanese dishes is Baked Kibbeh. Every year his family has a reunion and his brother brings authentic Lebanese food from a great restaurant in Brooklyn - one of those dishes, of course, being Baked Kibbeh. Well this year, yours truly decided to make it and bring it. I went...
Provided by Joanne Bellezza-Loughlin
Categories Other Side Dishes
Time 1h45m
Number Of Ingredients 18
Steps:
- 1. Place dry bulgur into large bowl and cover with water. Set aside to soak for 30-60 minutes until all the water is gone. (This will be used for the Kibbeh Neyyeh (raw mixture).
- 2. In the meantime, you're going to make the "stuffing."
- 3. Heat 2 tablespoons of olive oil over medium heat in large skillet. Add the pine nuts to the skillet and fry until lightly browned.
- 4. Add 1 pound of ground lamb or chuck and cook until the meat has started to lose its pinkness.
- 5. Add the remaining stuffing ingredients and cook until the meat is completely browned. Set aside.
- 6. Now you're going to make the Kibbeh Nayyeh (raw mixture).
- 7. Drain the bulgur and squeeze out any excess water. Combine all the Kibbeh Nayyeh ingredients, except the olive oil, in a bowl and mix with your hands until combined. Do not over work.
- 8. Spread half the Kibbeh Nayyeh (raw) mixture into a 9 x 13 inch pan. Pat it down with your hand so that it covers the bottom of the pan evenly.
- 9. Spread the cooked "stuffing" on top of the bottom layer of Kibbeh Nayyeh.
- 10. Spread the remaining Kibbeh Nayyeh on top of the stuffing. You may want to tear off pieces, flatten them in your hand and place evenly on top. Then press flat with your hand.
- 11. With a sharp knife, cut diagonal lines through the Kibbeh to create a diamond pattern.
- 12. Drizzle the olive oil over the top and bake at 350 degrees for 1 hour. Let rest for 5 - 10 minutes before serving. Can be served at room temperature.
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
Tidus Bateman
[email protected]The kibbeh didn't turn out as crispy as I would have liked.
Sada Sada
[email protected]I found the instructions to be a little confusing.
Oluwafemi Rotimi
[email protected]This recipe is a little bland for my taste.
Melinda Hernandez
[email protected]I'm so glad I found this recipe. It's the best kibbeh I've ever had.
rydell baird
[email protected]This recipe is a keeper!
Noah Naylor
[email protected]I highly recommend this recipe to anyone who loves kibbeh.
Florence Hodzi
[email protected]This is my go-to recipe for kibbeh. It's always a crowd-pleaser.
Asif Aminul
[email protected]I've made this recipe several times and it always turns out perfectly.
Tammy Morris
[email protected]I love that this recipe can be made ahead of time. It's perfect for busy weeknights.
Kenny Snapp
[email protected]This recipe is a great way to use up leftover meat.
Samrti Rasaili
[email protected]I made this recipe for a party and it was a huge success. Everyone loved it!
Lesego Setswalo
[email protected]The pine nuts and spices in this recipe really make the kibbeh stand out.
Marilou Torres
[email protected]I love that this recipe uses ground beef and lamb. It gives the kibbeh a really rich flavor.
RJ Mcdonald
[email protected]This recipe was a little time-consuming, but it was worth it. The kibbeh turned out perfectly and was a hit with my guests.
Alfonzo Benally
[email protected]I had never made kibbeh before, but this recipe made it easy. The instructions were clear and the results were delicious. I'll definitely be making this again.
E V1989
[email protected]This baked kibbeh recipe was a hit with my family! The flavors were amazing and the texture was perfect. I will definitely be making this again.