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.
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
truth and truth
[email protected]This recipe is amazing! Thank you for sharing it.
Emran Ahmed
[email protected]I'm a vegetarian. Can I make a vegetarian version of this dish?
X N O Y O N
[email protected]What are some good side dishes to serve with kibbeh?
RaVeEnA LaMa
[email protected]Can I make this recipe ahead of time?
Jackie Partain
[email protected]I'm allergic to lamb. Is there a substitute I can use?
Maximilian Maximus
[email protected]This recipe is too complicated for me. I'm looking for something simpler.
Jahidul Islam babu
[email protected]I'm not sure what I did wrong, but my kibbeh turned out dry and crumbly. Maybe I didn't add enough liquid.
Kaybee Rampho
[email protected]This is the best kibbeh recipe I've ever tried. It's so easy to make and it always turns out delicious.
Sahadat Asami
[email protected]The flavors in this dish are amazing. The lamb, spices, and herbs all come together perfectly.
Kgosiame Papiki
[email protected]I love the crispy outer layer of this kibbeh. It's the perfect contrast to the soft and flavorful filling.
Anjana Anjana
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The kibbeh is so flavorful and juicy. It's the perfect dish for a special occasion.
Mdjewel diver Mdjewel diver
[email protected]I'm not a fan of lamb, but I really enjoyed this dish. The spices and herbs masked the lamb flavor and made it very palatable.
Critically Clueless Writes
[email protected]This was my first time making kibbeh and it was a success! The instructions were clear and easy to follow. The kibbeh turned out delicious and my family loved it.
Princess Faith
[email protected]I've never had Lebanese kibbeh before, but this recipe made it easy to try something new. It turned out great and I'll definitely be making it again.
Maria Vicol
[email protected]This Lebanese kibbeh recipe is a must-try! The flavors are amazing and the texture is perfect. I especially love the crispy outer layer.