Squash Or Pumpkin Baked Kibbee Kibbit Laqtin Recipes

SQUASH OR PUMPKIN BAKED KIBBEE (KIBBIT LAQTIN)

Squash or Pumpkin Baked Kibbee (Kibbit Laqtin) image

This is a lovely vegetable "twist" on traditional middle Eastern lamb or beef kibbee, and makes a vegetarian meal or side dish! Found it in my Lebanese cookbook and tried it, and it's definitely a keeper! I used less oil than the recipe called for to cut down the fat, and less flour than called for, and it was great.

Provided by ValFosburgh

Categories Vegetable

Time 50m

Yield 2-3 diamond pieces, 8-12 serving(s)

Number Of Ingredients 8

Ingredients

2 cups bulgar cracked wheat, fine
1 tablespoon salt
1 small onion, grated
1 tablespoon coriander seeds or 1/2 bunch fresh coriander
3 cups mashed cooked squash or 3 cups pumpkin
1/3 cup flour
2/3 cup olive oil
2 large onions, julienned

Steps:

Wash bulgar wheat in cold water, squeeze, sprinkle with salt and set aside.
Mash the grated onion with the coriander and pepper. Mix well with the cooled squash.
Add bulgar and knead well like dough, adding flour a little at a time to hold ingredients together.
Cover the bottom of a 11x4 pan with 1/3 cup oil and the julienned onions.
Pat the bulgar mixture on top carefully. You can make [press small patties out in your hands and then lay them evenly on top, pressing it all together to make a smooth top after all the patties have been placed.
Cut the kibbee into 1" diamond design on the diagonal of the pan, making cuts 1/4" deep.
Pour the rest of the oil on top in the crevices of the diagonal cuts.
Bake at 400 for 25-30 minutes until golden brown.
When serving, cut along the lines to the size desired.

Nutrition Facts : Calories 254.8, Fat 18.6, SaturatedFat 2.6, Sodium 879.4, Carbohydrate 20.7, Fiber 1.9, Sugar 2.9, Protein 3.5

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

Ingredients

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

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