Baked Brown Rice Kibbeh Recipes

BAKED BROWN RICE KIBBEH

Steps:

• In a medium saucepan, bring 3 1/2 cups water to a boil.
• Stir in rice and 1/2 teaspoon of the salt.
• Cover, lower heat, and cook until rice is tender and water is absorbed, about 45 minutes.
• Remove from the heat and let sit, covered, for 10 minutes.
• Uncover and let cool.
• Meanwhile, combine beef and onion in a large skillet and set over medium heat.
• Cook, stirring often, until onion is tender and beef is cooked through, about 8 minutes.
• Remove from the heat and stir in 2 tablespoons of the mint and remaining 1/4 teaspoon salt. Let cool.
• Combine rice, remaining 1/3 cup mint and cinnamon in a food processor.
• Pulse until rice is slightly broken up; do not overprocess or mixture will be too sticky.
• Preheat the oven to 375F.
• Line a baking sheet with parchment paper.
• Dampen your hands to prevent them from sticking, scoop up about 1/4 cup rice mixture and form into a ball.
• Press your thumb in the center and press out until you have a bowl shape.
• Place about 1 tablespoon beef filling in the center, then press rice mixture over filling to enclose.
• Arrange on the prepared baking sheet.
• Repeat until you have used remaining rice mixture and filling, dampening your hands as needed; you should have about 24 kibbeh.
• Bake for 20 minutes.
• Turn kibbeh over and bake until firm on the outside, 15 to 20 minutes more.
• Alternatively, freeze kibbeh before baking: Place the baking sheet in the freezer until kibbeh are frozen solid, about 2 hours.
• Transfer kibbeh to resealable plastic bags and freeze for up to 3 months.
• Place frozen kibbeh on a parchment paper-lined baking sheet and bake at 325F until firm, about 1 hour, flipping halfway through.

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.

BAKED KIBBEH

Steps:

• Make filling:
• Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
• Make bulgur mixture:
• Preheat oven to 400°F.
• Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
• Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
• Assemble and bake kibbeh:
• Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
• Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
• Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.