Kibbee Sineea Baked Spiced Kibbee Recipes

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BAKED KIBBEH



Baked Kibbeh image

Baked kibbeh or kibbie, a traditional Lebanese dinner recipe, is made with ground beef or lamb combined with bulgur wheat, pine nuts, cinnamon and allspice.

Provided by Liz DellaCroce

Categories     Entree

Time 1h30m

Number Of Ingredients 12

1 1/2 cups bulgur wheat (fine ground (not coarse))
3 cups boiling water
1 pound ground sirloin
1 pound ground lamb
1 large yellow onion (grated)
6 servings All Purpose Lebanese Spice Blend ((1 serving = 1 teaspoon))
2 tablespoons clarified butter (ghee)
1/2 pound ground sirloin
1/2 pound ground lamb
1 medium yellow onion (chopped)
1/4 cup pine nuts (toasted)
2 servings All Purpose Lebanese Spice Blend

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.

Nutrition Facts : ServingSize 2 pieces, Calories 310 kcal, Carbohydrate 16.3 g, Protein 19.2 g, Fat 19.1 g, SaturatedFat 7.8 g, Cholesterol 69 mg, Sodium 513 mg, Fiber 4 g, Sugar 1.4 g, UnsaturatedFat 11.3 g

KIBBEE LEBANESE STYLE



Kibbee Lebanese Style image

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

½ cup bulgur
½ cup hot water
½ teaspoon dried mint
¼ teaspoon ground allspice
¼ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
¼ teaspoon salt
1 onion, minced
2 tablespoons chopped fresh parsley
1 pound ground lamb
2 tablespoons pine nuts

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

BAKED KIBBEH



Baked Kibbeh image

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.

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!

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

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

BAKED KIBBEE (SYRIAN MEATLOAF)



Baked Kibbee (Syrian Meatloaf) image

There are many variations on kibbee. This is the one my husband grew up with; it comes from a cookbook published by his grandmother's Armenian orthodox church. Fortunately, leftover kibbee is delicious, because this recipe makes a LOT.

Provided by Abby Falck

Categories     Meatloaf

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups finely ground bulgur wheat
3 cups boiling water
2 lbs ground lamb
2 small onions, grated
2 teaspoons salt
1 teaspoon syrian pepper or 1/2 teaspoon black pepper and 1/2 tsp ground allspice
1 lb ground lamb or 1 lb ground beef
2 tablespoons clarified butter
1/4 cup pine nuts
1 onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon syrian pepper or 1/2 teaspoon black pepper and 1/2 tsp ground allspice

Steps:

  • Preheat the oven to 400º F.
  • For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water.
  • Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste.
  • In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.).
  • For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through.
  • Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top.
  • Cut the kibbee into small diamonds or rectangles.
  • Bake until meat is cooked through, around 30-45 minutes.

KIBBEE SINEEA (BAKED SPICED KIBBEE)



Kibbee Sineea (Baked Spiced Kibbee) image

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

1 cup Bulgar wheat
1 1/2 lbs lean ground lamb (or beef)
1/2 cup pine nuts
4 medium onions, minced
3 tablespoons butter
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon clove

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.

KIBBEE NYI (RAW KIBBEE)



Kibbee Nyi (Raw Kibbee) image

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

1 1/2 lbs lean beef steaks or 1 1/2 lbs leg of lamb
1 cup medium Bulgar wheat (#2)
1 medium onion, coarsely chopped
1 bunch fresh mint leaves or 1 teaspoon dried mint, lightly crushed (distant second choice!)
1 teaspoon salt, plus additional to taste
1/2 teaspoon ground cinnamon, to taste (optional)
1/4 teaspoon allspice, to taste (optional)
1/2 teaspoon fresh ground black pepper, more to taste,probably lots more
1/4 cup extra virgin olive oil, more to taste
1/4 water, as needed (up to 1/2 cup)
1/4 cup butter, melted (optional)
pita bread or romaine lettuce leaf, as accompaniments

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

KIBBIE SENIYEH (PAN BAKED KIBBEE)



Kibbie Seniyeh (Pan Baked Kibbee) image

This is the kibbee that I've learned how to make a teenager. I do not have a meat grinder, and it still turns out well. I also tend to add more pine nuts and allspice than the recipe calls for as my family and I enjoy the taste of them.

Provided by Lyainna

Categories     Lamb/Sheep

Time 1h40m

Yield 1 pan, 12-16 serving(s)

Number Of Ingredients 13

1 lb coarsely ground lamb or 1 lb beef
1 tablespoon butter
3/4 cup chopped onion
3 tablespoons pine nuts
3/4 teaspoon salt
1/2 teaspoon allspice and a dash black pepper
2 1/2 cups fine burghul (No. 1 cracked wheat)
2 lbs ground lamb or 2 lbs beef
1 medium onion
4 teaspoons salt
3/4 teaspoon allspice
1/4 teaspoon black pepper
2/3 cup corn oil

Steps:

  • Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared.
  • Stir in remaining ingredients and continue cooking for approximately ten minutes.
  • Remove from heat and set aside.
  • Kibbee:.
  • Wash burghul, drain and set aside for 30 minutes.
  • Grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, I use a blender or food processor to puree the onions and mix well into the meat.).
  • Add seasoning to meat and mix.
  • Add burghul, mix well - if you have grinder, grind it all together twice.
  • Knead meat well, using a little ice water to soften.
  • Grease a 10x14 baking pan (9x13 is fine) with butter.
  • Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat.
  • Spread filling evenly over first layer.
  • Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat.
  • Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan.
  • Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking.
  • Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee.
  • Bake on lowest shelf until bottom is brown, about 40 minutes.
  • Serve with pita bread.

Nutrition Facts : Calories 408.2, Fat 36, SaturatedFat 11.6, Cholesterol 77.8, Sodium 989.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.9, Protein 18.4

123 BAKED KIBBEE



123 Baked Kibbee image

I love to make a big tray of these and keep them in the freezer for quick dinners, or pull them out and take them to work for lunch, they microwave great. I had hesitations about the cinnamon in this recipe, but it's fantastic, I absolutely love the flavor! This recipe makes 18 pieces, I normally eat 2 per meal.

Provided by EarlsWife

Categories     Meat

Time 35m

Yield 18 patties, 9 serving(s)

Number Of Ingredients 6

2 lbs lean ground beef
1 cup Bulgar wheat
1 cup onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
plain yogurt (optional)

Steps:

  • Soak bulgur wheat in a bowl in hot tap water. Let sit 10 minutes or so, and then drain.
  • Meanwhile, in a large bowl, add ground beef, onion, salt and cinnamon. Add the bulgur after draining. Use your hands to combine the ingredients thoroughly.
  • Lightly grease a baking sheet with oil.
  • Take 1/3 cup portions of meat and press into small hamburger type patties. Place on sheet. Bake for about 20 minutes, until cooked through.
  • Serve with plenty of plain yogurt!

Nutrition Facts : Calories 202, Fat 10.2, SaturatedFat 4.1, Cholesterol 65.5, Sodium 455.7, Carbohydrate 5.7, Fiber 1.2, Sugar 0.8, Protein 20.9

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From fooddiez.com


17 LEBANESE FOOD IDEAS | FOOD, LEBANESE RECIPES, MIDDLE EASTERN …
See more ideas about food, lebanese recipes, middle eastern recipes. Mar 20, 2013 - Explore Lorraine Laham's board "Lebanese food" on Pinterest. See more ideas about food, lebanese recipes, middle eastern recipes. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


BAKED SPICED KIBBEE - THE ENGLISH KITCHEN
2010-03-10 Bake the kibbee in the heated oven for 30 to 35 minutes until browned and cooked through. Remove from the oven, and separate into diamonds. Serve with sour cream if desired. Remove from the oven, and separate into diamonds.
From theenglishkitchen.co


BAKED KIBBEE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


KAMOUNEH KIBBEH SPICE BLEND BY ZAATAR AND ZAYTOUN - LEBANESE …
2019-02-20 Instructions. Put all the ingredients in a spice blender and pulse until you have a medium coarse texture. Taste a tiny bit and adjust as necessary. Store in an airtight container or refrigerate. If you make any of our recipes let us know how it …
From zaatarandzaytoun.com


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