KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 1 1/2 to 2 dozen, depending up
Number Of Ingredients 21
Steps:
- To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
- In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
- To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
- To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
- Preheat the oil to 360 degrees F.
- In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
- In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.
LEBANESE KIBBEH IN A TRAY
Kibbeh is virtually the national dish of Lebanon and to call it a meat loaf does not quite raise it to the heights it deserves. Its traditional preparation is dramatic. It requires a stone mortar and a heavy pestle called the jorn and modaqqa. The meat is pounded with rhythmic motions until it is smooth and pasty. All the neighborhood knows the sound of kibbeh in the making.
Provided by Steve P.
Categories Lamb/Sheep
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Select lamb from loin of the animal.
- Pound the cubed meat with a teaspoon of salt in a stone mortar with a wooden mallet.
- Remove meat from mortar when it becomes pasty.
- Now pound onion with a teaspoon of salt and the pepper until it is reduced to a pulp.
- Combine meat and onion and pound together until very smooth.
- Wash bulghur well in running water but do this quickly so that it does not soften.
- Press to remove water.
- Knead bulghur and meat with the hands.
- Pound together in mortar.
- Add salt to taste.
- Dip mallet in ice water occasionally to keep meat moist and smooth.
- Properly prepared kibbeh must be pounded at least an hour.
- Then it is ready to be eaten as it is, or cooked in a variety of ways.
- Preparation time may be shortened considerably by grinding meat several times through fine blade of meat grinder.
- Grind onion twice.
- Grind onions with meat once.
- Combine washed bulghur with meat-onion mixture.
- Knead well, seasoning with salt and pepper.
- Grind this mixture three times adding a tablespoon of ice water to keep it smooth.
- To make stuffing: Heat fat.
- Fry chopped onions in it until soft.
- Add meat and fry until lightly browned.
- Add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color entirely.
- Season with salt, pepper and cinnamon.
- Pour off excess fat.
- To make Kibbeh in a Tray: Grease a shallow 12 x 18 inch baking pan.
- Pat a layer of basic kibbeh smoothly and firmly over the bottom of the pan to the depth of one inch.
- Cover this evenly with with a layer of stuffing.
- Top with a second layer of kibbeh slightly thicker than the first.
- Score into diamond shapes with a sharp knife.
- Pour one cup melted samneh or butter over all.
- Bake in moderate oven about 20 minutes, or until well browned.
- Serve hot or cold.
BAKED LEBANESE KIBBE
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.
Provided by David Tanis
Categories dinner, weekday, main course
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 437, UnsaturatedFat 20 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 380 milligrams, Sugar 2 grams
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
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- 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.
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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 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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