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
KIBBEE LEBANESE STYLE
Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.
Provided by MikeP
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
- Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 416.9 calories, Carbohydrate 16.8 g, Cholesterol 82.9 mg, Fat 29 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 12 g, Sodium 218.9 mg, Sugar 1.4 g
KIBBEE NYI (RAW KIBBEE)
Lebanese raw beef or lamb dish, often served as part of a meza (appetizer) assortment. This recipe is my variation of my dad's and my cousin's recipes. In addition to being eaten 'as is', it is also the basis for many cooked kibbee recipes, a few of which will be submitted separately.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Do not use purchased ground meat if you can avoid it.
- Even extra lean has too much fat in it.
- Wash bulghur and soak in hot water for about 30 minutes.
- Drain well, and squeeze dry.
- Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
- Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
- Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
- Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
- Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
- Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
- Serve with pita bread or leaves of Romaine lettuce for scooping.
- In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.
Nutrition Facts : Calories 370.3, Fat 27.5, SaturatedFat 8.6, Cholesterol 76, Sodium 450, Carbohydrate 7.6, Fiber 1.7, Sugar 0.8, Protein 22.7
LEBANESE RAW KIBBEH RECIPE - MAKE KIBBEH NAYYEH AT HOME
Steps:
- Since we're going to be eating it raw, freeze the meat for 2 weeks prior to making the dish if possible in order to reduce typical raw meat contamination and bacteria. Also try to buy quality local, fresh meat whenever possible.
- Partially thaw the meat for 6 hours in the fridge prior to preparing the dish.
- Place the Bulgur in a small bowl and rinse it with cold water, then drain and squeeze to get rid of as much water as possible.
- Put the meat in a food processor along with about 5 cubes of ice and half of the cinnamon and spin it for about 3-5 minutes until it becomes very fine. Important: stop the processor every minute or so and feel the meat to ensure it's not warming up. If it is, add a bit more ice cubes and spin. Once done, set aside in a large bowl.
- To make the spice mix, put the green pepper, mint, marjoram, onion, salt, chili powder and 7-spices in the food processor and mix them well.
- Add the Bulgur, spice mix on top of the meat and knead well for a few minutes to make sure that all ingredients have integrated well.
- Immediately after the kneading, place the Kibbeh Nayyeh in a serving plate and flatten it making symmetric dents in it with the edge of a spoon for show.
- Drizzle extra virgin olive oil and fresh mint leaves on top.
- Serve cold along a side of pita bread, and a veggie plate which may include white onions, green onions, chili peppers, mint, salty chili pepper pickles etc...
Nutrition Facts : Calories 396 kcal, Carbohydrate 35 g, Protein 6 g, Fat 28 g, SaturatedFat 4 g, Sodium 607 mg, Fiber 9 g, Sugar 3 g, UnsaturatedFat 23 g, ServingSize 1 serving
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
More about "kibbee nyi raw kibbee recipes"
KIBBEH NAYEH RECIPE (LEBANESE RAW KIBBEH) - THE …
From thematbakh.com
Ratings 3Calories 331 per servingCategory Side Dish
- Soak the bulgar wheat in water for 40 minutes to 1 hour. The bulgar should be soft when ready. Drain the bulgar wheat.
- Split the meat into three batches. Ground the first two in a food processor and place them in a bowl. Put the third batch in the food processor along with the onion and spices and process. Add this mixture to the rest of the ground meat.
- Add the bulgur to the meat and start kneading the mixture with your hands until everything is mixed together (it takes around 5-7 minutes so keep mixing). If you feel the mixture needs it, place your hands in a bowl of cold water and then mix again.
KIBBEH NAYEH (RAW SEASONED GROUND LAMB) - CHEF TARIQ
From cheftariq.com
KIBBEH CAUTION: RAW RECIPES PERFECT FOR FOODBORNE …
From foodsafetynews.com
KIBBEH (KIBBE BALLS) - SIMPLY LEBANESE
From simplyleb.com
KIBBEH NAYYEH (RAW KIBBEH) – I LOVE ARABIC FOOD
From ilovearabicfood.com
Servings 4Total Time 15 minsCategory Appetizers
LEBANESE RAW KIBBE RECIPE - FOOD NEWS
From foodnewsnews.com
KIBBEH NAYEH RAW LAMB OR BEEF LEBANESE STYLE KIBBLES - PINTEREST
From pinterest.com
RAW KIBBEE RECIPE | RECIPELAND
From recipeland.com
KIBBEH NAYYEH - TRADITIONAL SYRIAN RECIPE | 196 FLAVORS
From 196flavors.com
KIBBEE NYI RAW KIBBEE RECIPES
From tfrecipes.com
LEBANESE RAW KIBBEH RECIPE | DEPORECIPE.CO
From deporecipe.co
MR. KIBBEE | TRADITIONAL LEBANESE KIBBEE RECIPES
From mrkibbee.com
KIBBEH NAYEE (RAW KIBBEH) | WOOLWORTHS TASTE
From taste.co.za
KIBBEH NAYEH RECIPE (RAW KIBBEH) | LEARN TO MAKE KIBBEH NAYEH
From corolilife.com
KIBBEH NIYEH – DIMA AL SHARIF
From dimasharif.com
KIBBEH RAW OR KIBBEH NAYEH – BOXED HALAL
From boxedhalal.com
RECIPES > LAMB > HOW TO MAKE RAW KIBBEE
From mobirecipe.com
ALL OF THE LEBANESE KIBBEH RECIPES YOU NEED - MAUREEN ABOOD
From maureenabood.com
KIBBEH {AUTHENTIC LEBANESE BAKED KIBBEH} - FEELGOODFOODIE
From feelgoodfoodie.net
LEBANESE RECIPES AND FOOD BLOG - ZAATAR & ZAYTOUN
From zaatarandzaytoun.com
KIBBEH (BEEF CROQUETTES) + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
KIBBEH NAYYEH (RAW KIBBEH) | VEGWEB.COM, THE WORLD'S LARGEST …
From vegweb.com
KIBBEH KBEKIB- JULIE TABOULIE RECIPES
From julietaboulie.com
KIBBEH NAYEH, THE RAW TRUTH - MAUREEN ABOOD
From maureenabood.com
KIBBEH NAYEH, THE RAW TRUTH | RECIPE | FOOD, KIBBEH, RECIPES
From pinterest.com.au
KIBBEE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
RAW KIBBEE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CLASSIC KIBBEH RECIPE (VIDEO TUTORIAL) • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
KIBBY RECIPES ALL YOU NEED IS FOOD - STEVEHACKS.COM
From stevehacks.com
RAW KIBBEH (KIBBEH NAYEH) | HASHEMS.COM
From hashems.com
KIBBE RECIPE BY ZAATAR AND ZAYTOUN LEBANESE FOOD BLOG
From zaatarandzaytoun.com
BAKED KIBBEH RECIPE (KIBBIE) - THE LEMON BOWL®
From thelemonbowl.com
KIBBEH BIL SANIEH-BAKED KIBBEH - THE SALT AND SWEET KITCHEN
From thesaltandsweet.com
HOW TO MAKE KIBBEH NAYEH (RAW KIBBEH) - FEEDO
From feedo.blog
KIBBIE RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
KIBBEE NYI RAW KIBBEE RECIPE - WEBETUTORIAL
From webetutorial.com
KIBBEH RECIPE - CHEF BILLY PARISI
From billyparisi.com
15 KIBBEH RECIPE - SELECTED RECIPES
From selectedrecipe.com
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