KIBBEE BIL SINEEYAH (BAKED KIBBEE)
This is a baked lamb or beef dish ofter served as part of a Lebanese meza appetizer assortment. It is only a slight variation of my dad's recipe. I hope someone out there enjoys this recipe, since it has taken 3 tries to get it posted. Preparation time does not include time needed to prepare Kibbee Nyi (Raw Kibbee) #66667, which is a separate recipe.
Provided by Toby Jermain
Categories Lamb/Sheep
Time 1h15m
Yield 16-20 pieces, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Since your grinder is already dirty from making the raw kibbee, you might as well grind your own meat for the stuffing, but don't grind it too fine; use the medium plate, or even the coarse one, and once through is enough.
- Brown crumbled meat in 1 Tbsp butter, stirring occasionally.
- Add onion, and saute until it is translucent.
- Brown the pine nuts in 1 Tbsp of butter until very browned, but not quite burnt.
- Add pine nuts and ketchup to meat and simmer over low heat for 10 minutes, stirring occasionally.
- Brush some melted butter on sides and bottom of a 9"x13"x2" baking pan.
- Spread half of the kibbee evenly over the bottom of the pan.
- Spread stuffing evenly over kibbee, and spread second half of kibbee over this.
- Dip hand in water and smooth out top layer.
- Before baking, cut into diamond shapes.
- Spread melted butter over top of kibbee, and sprinkle with water.
- Bake at 425oF for 35 minutes or until top is browned.
- Separate into diamond pieces, and serve hot, at room temperature, or cold, as part of a meza appetizer assortment.
Nutrition Facts : Calories 209, Fat 18.1, SaturatedFat 7.8, Cholesterol 44.7, Sodium 260.6, Carbohydrate 5.8, Fiber 0.5, Sugar 4.1, Protein 7.5
KIBBEE SINEEA (BAKED SPICED KIBBEE)
Mmm, I love kibbee......this is the way my grandmother and "the aunties" made it when I was a kid
Provided by Lightly Toasted
Categories Lamb/Sheep
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Soak wheat for one hour.
- Squeeze to drain.
- Brown pine nuts and onions lightly over med-low heat.
- Remove from heat.
- Combine meat, wheat, and seasonings.
- Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!) Divide in half.
- Form one layer in an 8x8 buttered baking dish.
- Top with onion and pine nut mixture, spreading evenly over meat.
- Lay on top layer of meat, pressing down (this is important), and smoothing.
- Run a spatula along the outer ridge, forming a ridge for the absorption of butter.
- Dip the spatula in cold water and start make cuts the length of the pan.
- Then go back across "crosswise" forming diamond shaped pieces.
- Glaze top with 3 tbsp melted butter.
- Bake at 400°F for 20-30 minutes or until browned.
- Serve with sour cream, if desired.
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!
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 1h35m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 16.1 g, Cholesterol 79.6 mg, Fat 23.4 g, Fiber 4 g, Protein 23.2 g, SaturatedFat 8.9 g, Sodium 663.5 mg, Sugar 0.8 g
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KIBBEH BIL SANIEH (BAKED KIBBEH) - SIMPLY LEBANESE
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- 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.
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