Baked Kibbeh

Baked kibbeh, a traditional Lebanese recipe made with ground beef/lamb combined with bulgar wheat (cracked wheat) , pine nuts and few spices

As we are in 18 th day of Ramadan Alhmdhulila. Days are going fast let’s all make use of at best..  I know for the Iftar we always prefer to have some fried snack for a change I have come up with a baked healthy dish.

There is variation in kibbeh it come in various shapes and forms.. usually Kibbeh is deep fried .but today’s recipe is baked version.. In arabic restuarents it is served as a starter …And feel that this baked version can be served a main course too when served with a dip and a salad.

The minced lamb filling is sandwiched between the burglar wheat mixture and baked till crisp.

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Baked Kibbeh

Course

Main Dish

Cuisine

arabic

Prep Time

15 minutes

Cook Time

1hour 15 minutes

Servings

people

Ingredients

For meat Stuffing

• 250 gm lamb/beef mince
• 2 tbsp pine nuts
• 1 onion chopped
• 2 tbsp olive oil
• pinch of cardomom , cinnamon
• pinch of all spice
• salt to taste

For Top and Base

• 250 gm bulgar wheat
• 250 gm minced meat
• 1 onion
• 1/2 tsp all spice
• 1/4 tsp sumac
• 1/4 tsp cinnamon powder
• 1/4 tsp cardomon powder
• 1/4 tsp cumin powder
• 1 tbsp bread crumbs
• 1 egg
• 1/2 tsp baking powder
• 1/4 cip olive oil

Course Main Dish Cuisine arabic Prep Time 15 minutes Cook Time 1hour 15 minutes Servings people Ingredients For meat Stuffing 250 gm lamb/beef mince 2 tbsp pine nuts 1 onion chopped 2 tbsp olive oil pinch of cardomom , cinnamon pinch of all spice salt to taste For Top and Base 250 gm bulgar wheat 250 gm minced meat 1 onion 1/2 tsp all spice 1/4 tsp sumac 1/4 tsp cinnamon powder 1/4 tsp cardomon powder 1/4 tsp cumin powder 1 tbsp bread crumbs 1 egg 1/2 tsp baking powder 1/4 cip olive oil

Instructions

To make your stuffing:

1. In a pan saute the onion in olive oil until soft.
2. Stir in the minced meat, breaking it up with a wooden spoon, then, as it browns, season with salt and spices
3. When the meat has browned all over, and most of its water has been dried off turn off the heat and add the pine nuts and allow to cool

To make th top and base

1. Soak the bulgur wheat in cold water for an hour (but no longer) Drain the water off and place the bulgur into a sieve and leave it to drain for 15 minutes
2. Pulse the meat, onion, egg, bread crumbs and seasoning in the food processor until it is smooth then add the bulgur gradually to the food processor and pulse until you incorporate the whole amount of the bulgur.
3. Knead the meat and bulgur mixture until it is smooth and homogenous

To make your kibbeh:

1. Grease your baking dish Get a bowl of water and wet your hands. Take half of the meat and bulgur mix and spread it in the base of the baking dish.
2. Spread the stuffing over the base leaving 1 cm (0.5 inch) margin Spread the other half of the meat and bulgur mix on a piece of parchment paper until it is slightly larger that your pan
3. Use the parchment to transfer the top onto the baking dish cut the excess With your wet hands smooth the top and press from the center to the edges to expel any air trapped between the layers.
4. Cut in the pattern you like into the kibbeh using a wet knife.
5. Pour the 1/4 cup of olive oil on top of the kibbeh
6. Bake in a 180 degree oven for an hour or until the edges are golden brown.

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