Baked Kibbeh

BAKED LEBANESE KIBBE



Baked Lebanese Kibbe image

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that's another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.

Recipe From cooking.nytimes.com

Provided by David Tanis

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
1/4 cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt
pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
1/2 cup pine nuts, lightly toasted
Greek-style yogurt, for serving
@contexthttp
Calories437
UnsaturatedFat20 grams
Carbohydrate24 grams
Fat31 grams
Fiber4 grams
Protein18 grams
SaturatedFat9 grams
Sodium380 milligrams
Sugar2 grams

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.

MIDDLE EASTERN KIBBEH



Middle Eastern Kibbeh image

Kibbeh is a wonderful dish from the Middle East traditionally made with lamb meat but beef is acceptable, too. I prefer it made into patties and fried in olive oil. However, it is most often found in restaurants in baked form. Serve kibbeh with tahini, a sesame seed paste.

Recipe From allrecipes.com

Provided by Ron Shepherd

Categories     World Cuisine Recipes     Middle Eastern     Israeli

Time 32m

Yield 12

Number Of Ingredients 9

⅔ cup medium coarse bulgur
1 cup fresh mint leaves
1 large onion, chopped
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds lean ground lamb
3 tablespoons olive oil
Calories159.3 calories
Carbohydrate7.4 g
Cholesterol38 mg
Fat9.6 g
Fiber1.7 g
Protein10.9 g
SaturatedFat3.4 g
Sodium227.9 mg
Sugar0.6 g

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.

AUNT LOUISE'S BAKED KIBBEH



Aunt Louise's Baked Kibbeh image

This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!

Recipe From allrecipes.com

Provided by Russ Neimy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h35m

Yield 8

Number Of Ingredients 12

1 cup bulgur wheat
2 cups boiling water
½ cup finely chopped onion, divided
2 teaspoons salt, divided
1 ½ teaspoons dried basil
½ teaspoon ground black pepper
1 pound ground beef
1 pound ground lamb, divided
½ cup pine nuts
¼ stick salted butter
½ cup cherry tomatoes, or to taste
¼ cup fresh mint leaves, or to taste
Calories363.7 calories
Carbohydrate16.1 g
Cholesterol79.6 mg
Fat23.4 g
Fiber4 g
Protein23.2 g
SaturatedFat8.9 g
Sodium663.5 mg
Sugar0.8 g

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



Baked Kibbeh image

Recipe From epicurious.com

Categories     Lamb     Bake     Broil     Pine Nut     Fall     Cinnamon     Bulgur     Gourmet

Yield Makes 6 servings

Number Of Ingredients 21

For filling
1 medium onion, finely chopped
2 tablespoons olive oil
1/2 lb ground lamb (not lean)
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts plus 2 tablespoons for garnish, all toasted
For bulgur mixture
1 cup fine bulgur (6 1/2 oz)
1 medium onion, coarsely chopped
1 lb ground lamb (not lean)
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
2 1/2 tablespoons olive oil
Accompaniment: plain yogurt
Special Equipment
a 10-inch metal pie plate or a 10-inch cast-iron skillet

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.

BAKED KIBBEH



Baked Kibbeh image

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...

Recipe From justapinch.com

Provided by Joanne Bellezza-Loughlin

Categories     Other Side Dishes

Time 1h45m

Number Of Ingredients 18

KIBBEH NAYYEH (THIS PART WILL BE MIXED RAW LIKE MEATLOAF)
1 1/2 c #2 bulgur wheat
2 lb ground lamb or ground chuck
2 onions, chopped very fine or grated
1 tsp black pepper
1 tsp allspice
1 tsp cinnamon
1 tsp salt
1/4 c olive oil
STUFFING (THIS PART WILL BE COOKED BEFORE ASSEMBLING)
2 Tbsp olive oil
1/4 c pine nuts
1 lb ground lamb or ground chuck
1 onion, chopped fine
1 1/2 tsp allspice
3/4 tsp nutmeg
1/2 tsp black pepper
1 tsp salt

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.

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From themediterraneandish.com
2016-09-12  · Preheat the oven to 400 degrees F. Spray the stuffed kibbeh with olive oil, and arrange them in a single layer, spaced out, on a large baking sheet. Bake until …

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Total Time 2 hrs 15 mins
Category Sides

  • Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 15 minutes, then pull the cloth, holding the bulgur, and squeeze all the water out. You may do this a couple of times until you are sure the bulgur is rid of water. Set aside for now.
  • Now make the kibbeh (the actual dough that you will later use to form the kibbeh shells). Put the onion, ground beef, spices and pinch of salt into the bowl of a large food processor. Process until the meat is very finely ground almost into a paste. Transfer the meat mixture into a large bowl and add the bulgur wheat. Use damp hands to combine the bulgur with the meat mixture to make a dough. Cover and refrigerate until later.
  • Now make the filling. Heat about 1 tbsp olive oil in a skillet or frying pan. Saute the onion until just golden, then add the ground beef. Cook over medium heat, stirring occasionally until the meat is fully browned. Add the toasted pine nuts, the spices, and the salt and pepper. Stir to combine. Remove from the heat and set aside to cool.
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BAKED KIBBEH RECIPE: NICE AND EASY - LEVANA COOKS
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2016-06-03  · Baked Kibbeh Recipe: Nice and Easy June 3, 2016 / 0 Comments / in Chicken and Meat Bulghur Recipes, Lamb recipes, Recipes, Sephardi Recipes / by Lévana. Kibbeh are little bulgur meat pies. It is a great Middle Eastern favorite; it seems everyone has adopted it as the darling ethnic dish. Traditionally, kibbeh …

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KIBBEH (KIBBE BALLS) - SIMPLY LEBANESE
From simplyleb.com
Grind your kibbeh spices if they are not already ground. Prepare your kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and …

5/5 (5)
Servings 10
Cuisine Lebanese
Category Appetizer

  • Grind your kibbeh spices if they are not already ground. Prepare your kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. Process until the onion and red pepper are fully chopped and everything is combined. Set aside.
  • Finely chop a large onion. In a large skillet heat up 1 tablespoon of canola oil. Add the pine nuts and sauté for a few min until golden brown and set aside. Add the ground beef to the skillet and cook for about 5 minutes until the meat is all browned. Add the chopped onion, remaining canola oil and salt. Season with the seven spices and black pepper and add the pine nuts. Cook until onion is translucent, about 3-4 minutes. Set aside to cool.
  • Using your hands, knead the soaked bulgur for a few minutes, until all mashed together. Add the extra lean ground beef, kammouneh, salt and kibbeh spice and mix with your hands until fully combined. Take about half the kibbeh dough and add it to the food processor. Pulse for about 20 seconds or so until the mix has been fully incorporated. Do the same with the other half and add the kibbeh dough back to the bowl.
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HOW TO MAKE KIBBEH: LEBANESE BAKED KIBBEH RECIPE - 2021 ...
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2020-07-29  · Preheat the oven to 375 degrees Fahrenheit. Make the filling. In a small dry skillet over medium heat, toast pine nuts until golden brown and fragrant, about 4 minutes. Set aside the toasted …

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Total Time 1 hr 20 mins

  • 2. Make the filling. In a small dry skillet over medium heat, toast pine nuts until golden brown and fragrant, about 4 minutes. Set aside the toasted pine nuts. In a large skillet over medium-high heat, combine butter and olive oil. When the butter has melted, reduce heat to medium and add onions. Sauté until translucent, about 5 minutes. Add the ground lamb and stir with a wooden spoon to break up any clumps. Cook until lamb is no longer pink, about 6 minutes. Remove from heat and add toasted pine nuts, lemon juice, cinnamon, allspice, pepper, and salt. Stir to combine and adjust seasoning to taste. Set filling aside.
  • 3. Make the base. Soak the bulgur for 15 minutes. Meanwhile, use a food processor to process onion quarters until finely minced. Add lamb, cinnamon, allspice, pepper, and salt and process until fairly smooth. Transfer the meat mixture to a large bowl. Fill a small bowl with cold water and a pinch of salt. Drain bulgur, then add to the meat mixture. Use your hands to knead the meat mixture together with the bulgur until smooth, about 3 minutes. Rinse your hands in the salted water occasionally to help moisten the kibbeh.
  • 4. Butter an 8x11-inch baking dish. Rinse your hands in the salted water, then use your wet hands to divide the base mixture in half. Press half of the base mixture into the baking dish to coat the bottom.To make the process easier, pinch off small chunks of base, flatten them with your palms, and place them in the dish. The base mixture should be about ½ an inch thick.
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LEBANESE KIBBEH (VEGETARIAN KIBBEH) • PLANT BASED FOLK
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2020-10-14  · Kibbeh is a quintessential recipe from the Middle East. This version is a Lebanese Kibbeh, a vegetarian kibbeh, made with potato and bulgur on an aromatic bed of walnuts, onion and sultanas. …

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Total Time 1 hr 25 mins

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  • Oil baking tray and add 325g sliced onion, chopped walnuts, sultanas, pomegranate molasses and olive oil. Use your hands to tenderise and combine contents. Once all combined, flatten into the tray. This will form the bottom layer.
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2020-11-09  · Kibbeh bil seniyeh is baked, sometimes as a casserole with layers of bulgur or mashed potatoes. Kibbeh hamdah is a meatball soup with a lemony broth and vegetables. Kibbeh nayeh is …

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  • 2. In the bowl of a food processor, combine bulgur with tomato paste, spices, salt, olive oil, mint, nuts, and pomegranate molasses to make the dough. Process until ingredients form a smooth paste.
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2014-10-22  · To prepare this recipe for baked kibbeh, soak the bulgur wheat in boiling water for about 30 minutes. Drain well, pressing to get rid of excess water.

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  • To prepare the kibbeh: Soak the bulgur wheat in boiling water for about 30 minutes. Drain well, pressing to eliminate excess water. Set aside.
  • Heat a large non-stick skillet over medium heat, add the 1 tablespoon of oil and 1 tablespoon of butter. When butter melts, add onions and cook for about 2-3 minutes or until softened, stirring occasionally. The goal is cook the onions not brown them. Add the garlic and cook for about 30 seconds, stirring occasionally. Don't let brown. Mix with the reserved, drained bulghur wheat.
  • Using the same pan, heat the remaining 2 tablespoons of oil over medium-high heat and cook ground lamb for about 4-6 minutes or just until brown. Stir in the tomato paste until combined. Mix with the bulgur mixture, add salt, pepper, cumin, mint, and green onions. Stir very well to combine and let cool enough to handle.
  • Preheat oven to 350° F (about 180°C). Grease a medium, deep baking dish (about 10x9-inch) with oil or butter.
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AUTHENTIC KIBBEH BIL SANIEH (BAKED KIBBEH) RECIPE - COOKIN ...
From cookinwithmima.com
2021-04-21  · Drizzle 1/4 cup of preferred oil evenly on the top of the kibbeh. Bake: Bake in a preheated oven for 45-50 minutes until the edges and top are brown in color. Then turn on the off the bake and …

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Category Main Dish
Servings 8
Total Time 1 hr 55 mins

  • Soak 1 cup of bulgur with 1½ cup of lukewarm water for at least 1 hour. Fluff the bulgur up when ready to use.
  • Add all the listed ingredients in the food processor and process for 1 minute until all the veggie are no longer visible. You don't want chunks of veggies left. Transfer to a bowl, fluff the mixture up and cover to let it rest until ready to use.
  • Bring a large non stick skillet to medium heat. Start by frying the pine nuts until lightly brown and set aside.
  • Process the ground beef, diced bell pepper and salt in a food processor until pureed. If your processor is small, do it in two batches.
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KIBBEH BIL SANIEH (BAKED KIBBEH) - SIMPLY LEBANESE
From simplyleb.com
Kibbeh Bil Sanieh (Baked Kibbeh) Preheat oven to 375°F degrees and grease a 12-inch round baking dish (or 14 inch) with one tablespoon of olive oil and set aside. Using your hands, spread half of the Kibbeh mixture evenly on the bottom of the greased baking …

5/5 (7)
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Cuisine Lebanese
Category Main Course

  • Grind your kibbeh spices if they are not already ground.Prepare your Kamouneh by adding 1 cup of fine bulgur, ½ onion, fresh mint leaves, piece of red bell pepper, kibbeh spices, dried marjoram, salt and piece of habanero (optional) to a large food processor. Process until the onion and red pepper are fully chopped and everything is combined. Set aside.
  • Finely chop a large onion. In a large skillet heat up 1 tablespoon of canola oil. Add the pine nuts and sauté for a few min until golden brown and set aside. Add the ground beef to the skillet and cook over medium heat for about 5 minutes until the meat is all browned. Add the chopped onion, remaining canola oil and salt. Season with the seven spices and black pepper and add the pine nuts. Cook until onion is translucent, about 3-4 minutes. Set aside to cool.
  • Using your hands, knead the soaked bulgur for a few minutes, until all mashed together.Add the extra lean ground beef, Kamouneh, salt and kibbeh spice and mix with your hands until fully combined. Take about half the kibbeh dough and add it to the food processor. Pulse for about 20 seconds or so until the mix has been fully incorporated. Do the same with the other half and add the kibbeh dough back to the bowl.
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KIBBEH {AUTHENTIC LEBANESE BAKED KIBBEH} | FEELGOODFOODIE
From feelgoodfoodie.net
2020-10-11  · Combine the kibbeh mixture Place the soaked bulgur, fresh herbs, kamouneh spice and onions into a food processor. Blend until it’s well combined without any large chunks of onions. Add the lean beef …

5/5 (27)
Servings 8
Cuisine Arabic, Lebanese, Middle Eastern
Category Main Course, Main Dish

  • Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt and 7 Spice and fold in the pine nuts.
  • To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water.
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BAKED KIBBEH RECIPE (KIBBIE) - THE LEMON BOWL®
From thelemonbowl.com
2017-01-26  · Baked Kibbeh Recipe. by Liz DellaCroce · Jump to Recipe. Baked kibbeh or kibbie is a traditional Lebanese dinner recipe, using ground beef or lamb, and then combined with bulgur wheat, pine nuts, and warm spices like cinnamon and allspice. My husband has been BEGGING me to share this family recipe for baked kibbeh …

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Calories 310 per serving
Category Entree

  • 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.
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BAKED KIBBEH | CHEF TARIQ | MIDDLE EASTERN RECIPES
From cheftariq.com
2019-04-24  · Put the bulgur in a bowl and cover with water. Let soak for fifteen minutes and then drain and squeeze out any extra water. Mix the onion with the spices and salt in a food processor and add …

Cuisine Middle Eastern
Estimated Reading Time 4 mins
Servings 8
Total Time 1 hr 5 mins

  • Put the bulgur in a bowl and cover with water. Let soak for fifteen minutes and then drain and squeeze out any extra water.
  • Mix the onion with the spices and salt in a food processor and add one tablespoon of water. Process until finely chopped.
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BAKED KIBBEH: YOU SAY MEATLOAF, I SAY MEATLOVE - ROSE ...
From maureenabood.com
2011-09-22  · Use half of the kibbeh to form thin, a flat layer covering the bottom of the baking dish. Smooth the layer with cold water. Spread the stuffing evenly over the flat kibbeh layer. Using the …

Reviews 35
Estimated Reading Time 6 mins
Servings 8
Total Time 1 hr 10 mins

  • Make the stuffing: in a large frying pan, heat the olive oil until hot but not smoking. Add the onions and about a half teaspoon of salt and sauté until soft. Add the ground beef and season with cinnamon, another half teaspoon of salt, and a few grinds of pepper. Cook until browned, breaking up the meat with a metal spoon into small bits as it cooks. Squeeze the lemon juice over the househ, taste, and adjust seasoning if needed. Stir in the pine nuts and set aside to cool.
  • Coat a 9x13x2 inch baking dish with oil. Set up a small bowl of ice water where you are working and use the water to coat your hands as you flatten and shape the kibbeh. Use half of the kibbeh to form thin, a flat layer covering the bottom of the baking dish. Smooth the layer with cold water.
  • Spread the stuffing evenly over the flat kibbeh layer. Using the remaining kibbeh meat, form another thin, flat layer over the stuffing and smooth with cold water.
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BAKED KIBBEH - OLIVIA'S CUISINE
From oliviascuisine.com
2020-12-18  · Pre heat oven to 350 degrees. In a large greased cast iron or baking dish, add the first layer of "meat dough", covering the whole surface. (It should be about an inch thick). Add the filling on top of the first layer of dough.

Estimated Reading Time 6 mins

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BAKED KEBBEH RECIPE | FOOD NETWORK
From foodnetwork.com
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...

  • 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.
See details ››


BAKED KIBBEH: RECIPE & VIDEO FOR THE TASTIEST KIPE HORNEADO
From dominicancooking.com
2014-06-16  · Baked Kibbeh Recipe (Kipe): Lighter than traditional fried ones, I find baked kipe more flavorful and moist, not to mention easier to make for beginners. 5 from 1 vote. Print Recipe Guarda …

  • Season the meat: In the meantime, mix the meat with onion, 1½ teaspoon of salt, and cayenne pepper. Mixed thoroughly using your hands.Divide the meat into halves, and set aside half of it.Add cumin seeds, cinnamon, and tomatoes to the half you will work with to make the filling.
  • Cook the meat: Heat 2 tablespoons of oil in a large skillet over medium-low heat. Add the meat for the filling and quickly stir. Simmer, occasionally stirring, until the meat has cooked through and the liquids have evaporated. Taste and season with more salt if needed. Remove from the heat and mix in raisin, pine nuts and parsley. Cool to room temperature.
  • Make the crust: Once the hour has passed, use a sieve to drain any water that wasn't absorbed, pressing down to remove any excess water. Pour the bulgur into a large bowl.Mix the uncooked meat you had reserved with the bulgur, doing a kneading motion with your hands. It should be mixed well enough that it retains its shaped when you press on it.
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BAKED KIBBEH (KIBBEH BIL SAYNEEYEH) RECIPE : SBS FOOD
From sbs.com.au
It’s similar to steak tartare and popular in Lebanon. Another common form is kibbeh qrass, whereby the kibbeh mixture is molded into small, hollowed balls, stuffed with filling and then fried. This recipe is kibbeh bil sayneeye, or baked kibbeh.

3.2/5 (475)
Servings 12
Cuisine Lebanese
Category Main

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BAKED, STUFFED KIBBEH RECIPE - CUISINART.COM
From cuisinart.com
Recipes; Entrees; Baked, Stuffed Kibbeh; Baked, Stuffed Kibbeh. This is a family recipe for a traditional Lebanese dish. This version of kibbeh is delicious because of the variety of seasonings and layered textures. I have happy memories of making this with my mom. Yields No servings information available Ingredients. Kibby Mixture: 2 C bulgur wheat (#1, fine) Cold water 2 lbs lean meat 1 ...

Estimated Reading Time 6 mins

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BAKED KIBBEH RECIPE,A TRADITIONAL LABANESE DINNER - YOUTUBE
From youtube.com
Quick Recipe
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BAKED KIBBEE RECIPE
From tfrecipes.com
Free recipes Baked Kibbee Recipe with ingredients, step by step and other related foods. TfRecipes. Dessert; Main Dish; Appetizers; Healthy ; Foods for events. Christmas Thanksgiving Occasion Search. Baked Kibbee Recipe ' AUNT LOUISE'S BAKED KIBBEH. This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb! Recipe From ...
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BAKED KIBBEH RECIPE - COOK WITH HAMARIWEB.COM
From hamariweb.com
Spread all the filling on top. Flatten the other portion of kibbe using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivelant in total to 1 tbs) over the top. Place in middle shelf of oven and bake on moderate heat for 40 - 50 minutes or ...
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