Baked Brown Rice Kibbeh Recipes

BAKED KIBBEH

Steps:

• Preheat oven to 400 degrees and butter a 9 x 13 baking dish; set aside.
• To prepare the base meat mixture, add the bulgur wheat to a medium bowl and stir in the boiling hot water. Cover the bowl and let stand for 10 minutes then drain any excess water.
• Add the ground lamb and sirloin to a food processor and pulse until it forms a fine paste. Remove from food processor and place in a large bowl along with softened wheat, grated onion, and All Purpose Lebanese Spice Blend. Use your hands to mix well. If mixture gets too sticky on hands, dip into a bowl of ice water.
• To make the filling, heat the clarified butter in a large, deep skillet over medium-high heat. Add the meat, pine nuts, onion, and All Purpose Lebanese Spice Blend and sauté until meat is cooked through about 9-11 minutes.
• To form the baked kibbeh, spread half of the base meat mixture out on the bottom of the baking dish. Next, spread the filling on top of the base layer. Finally, spread the remaining base meat mixture on top, pressing down a bit with wet hands to smooth the top.
• Slice kibbeh diagonally to form small diamonds. Optional: you can drizzle on additional melted clarified butter over the top at this point.
• Bake until meat is fully cooked, about 40-45 minutes. Serve with Cucumber Laban on the side.

BAKED BROWN RICE

Steps:

• Preheat the oven to 375 degrees F.
• Place the rice into an 8-inch square glass baking dish.
• Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.

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.

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 KEBBEH

Steps:

• Preheat the oven to 350 degrees F.
• For the dough: put the bulgur in a large bowl and cover with cold water. Soak for 30 minutes then drain well, squeezing the bulgur with your hands to remove excess water.
• Mix the bulgur, lean ground beef, onion, cinnamon, cumin, marjoram and 1 1/2 teaspoons salt in a food processor and process to combine. Add the ice water and process until smooth, occasionally scraping down the sides of the bowl with a rubber spatula as needed. If necessary, add a little extra ice water to help the dough come together.
• For the filling: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the ground beef, cinnamon, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper and cook, breaking up into small pieces and stirring occasionally, until no longer pink in the middle, 7 to 8 minutes.
• Put 1 tablespoon olive oil in the bottom of a 10-inch tart pan with removable bottom. Spread a little more than half the dough in the bottom and up the sides, dipping your hands ice water as needed to prevent sticking.
• Add the meat filling and sprinkle with the crushed walnuts. Cover the filling with the remaining dough by flattening several balls of dough and placing them over the filling like patchwork. With wet hands, pat and smooth the dough pieces into one mass to completely cover the filling.
• With one finger, make a hole in the center of the kebbeh all the way to the bottom of the pan. Score the dough into 8 portions with a chef's knife. Fill the hole with the remaining 3 tablespoons olive oil and gently turn and roll the pan to oil the top. Press a walnut half into each portion to garnish. Bake until the dough is completely cooked through and the top of the kebbeh is golden brown, 30 to 35 minutes.
• Meanwhile, make the yogurt sauce: stir the yogurt, cucumber, garlic, mint and salt in a small bowl. Sprinkle the top of the sauce with the pomegranates, drizzle with some olive oil and garnish with a mint sprig.
• Remove the sides of the tart pan and slide the kebbeh onto to a serving platter, removing the tart pan bottom. Slice the kebbeh and serve with the yogurt sauce.

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.

MIDDLE EASTERN KIBBEH

Steps:

• Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
• Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
• Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

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.

NO-FUSS PERFECT BAKED BROWN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish.
• Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal.
• Bake in center of preheated oven until water is absorbed, about 1 hour.
• Remove rice from oven, uncover, and fluff with fork.