Baked Kibbe
Baked Kibbe
Kibbe (Baked)




Baked Kibbe

1 cup med cracked wheat (bulghar)*
1 lb ground round steak
1 onion, chopped
1/4 cup chopped bell pepper
2 tsp salt
1/2 tsp red pepper
1/2 tsp black pepper
1 tsp ground cinnamon
1/2 tsp, ground allspice
1 tsp dried mint, crumbled

Wash wheat several times with cold water, rubbing well with hands.
Cover with water and let Stand 1/2 hour. Drain and mix with remaining
ingredients in work bowl of food processor and process until very well
blended, turning motor off and on several times, OR grind twice in
meat grinder.
Put half of mixture in buttered 8x8 inch baking dish. Cover with layer
of filling and top with second layer of wheat mixture. Brush with
melted butter and bake at 400F for 30 minutes or until nicely browned.
Let cool somewhat and cut in squares and serve.

Filling:
1 lb ground round steak
2 onions, chopped
1 tsp salt
1/4 tsp red pepper
1/4 tsp, black pepper
1/4 lb butter
1/3 cup pine nuts, lightly toasted in butter

Saute onions in butter until limp, but not brown. Add meat and
seasonings and cook, stirring often, until meat is no longer pink. Add
pine nuts and mix well.

*Obtainable at Mideastern groceries or health food stores.

Source: http://www.cajun-recipes.com/html/meat/41039.htm





Baked Kibbe

1 lb ground beef or lamb
1/2 cup bulgur, fine or medium-grade
1 medium onion; finely chopped
2 tablespoon pine nuts
2 tablespoon parsley; dried
2 tablespoon water
1 tablespoon peanut oil
1/2 teaspoon mint; dried
1/4 teaspoon allspice; ground
1/4 teaspoon black pepper; ground
1/4 teaspoon cinnamon; ground

Combine the meat, bulghar, onion, water, parsley, mint, allspice,
pepper , and cinnamon in a food processor. Process until doughy.
Preheat oven to 350F (175C).
Lightly oil an 8 inch square baking dish or a 9 inch round baking
dish. Pat half of the meat mixture into the pan. Sprinkle the nuts
over the top. Then cover with the remaining meat.
While still in the pan, cut the kibbe into 1 1/2 inch square or
diamond shapes. Brush the peanut oil over the top.
Bake for 30 to 35 minutes, or until firm and browned well.
Serve the kibbe from the pan or invert it onto a platter.
Variations: After step 1, shape the dough into hamburger size patties.
Then barbecue and serve with whole wheat pita or buns.

Makes 6 kibbe-burgers or kibbe-cheese burgers!

Source: http://www.allchefsrecipes.com/vegetable/R3245.htm





KIBBE (BAKED)
Yield: Serves 8

2 pounds boneless leg of lamb (no fat or gristle), cut into large
pieces
2 cups fine bulgur wheat
4 cups water
2 large yellow onions, peeled
2 Tbsp chopped parsley
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cinnamon
2 Tbsp chopped fresh mint or 1 tsp dried mint
1/4 cup chilled water
Stuffing:

1/2 pound boneless leg of lamb (no fat or gristle)
2 Tbsp butter
1/4 cup pine nuts
1 medium yellow onion, peeled and finely chopped
1/8 tsp ground cinnamon
1/8 tsp ground allspice
salt and freshly ground black pepper to taste
5 Tbsp olive oil

Kibbe: Soak the bulgur in 4 cups water for 1/2 hour. Drain well. Grind
the lamb coarsely in a meat grinder, keeping it cold as possible
during the process. Mix all ingredients thoroughly and run through the
grinder using the fine blade a second time. Mold the kibbe into a
mound on a platter and surround it with onion petals. Onion petals are
made by cutting an onion into 6 wedges and dividing the wedges into
"petals." Place them around the meat. Drizzle a bit of olive oil on
the kibbe and garnish with chopped parsley. To eat, use an onion petal
as a sort of spoon to scoop up the meat. Then, eat the meat, onion
spoon and all.

Stuffing: Grind the lamb coarsely in your meat grinder. Saute the lamb
in the butter into the moisture has evaporated, then add all the other
ingredients except the oil and continue cooking until the onions are
transparent. Oil a 9x13-inch glass baking dish well with 2 Tbsp of the
olive oil. Spread a 1/4 inch layer of the raw kibbe evenly in the
bottom. Keep your hands moist and the kibbe will spread more evenly
and smoothly. Next, spread all the stuffing evenly over the bottom
layer. Form the remaining raw kibbe into 1-inch-thick patties and lay
them over the stuffing. With your hands still moist, join the patties
and smooth them into a layer (thick) to cover the stuffing. Using a
paring knife, score lines about 1/4 inch deep into the meat, making
1-inch-long diamond patterns all over. Lightly cover with the
remaining 3 Tbsp of olive oil.

Bake in a preheated 400 F oven for 20 minutes. Reduce heat to 300 F
and bake for at least 30 minutes, or until golden brown.

To serve, cut the meat into 3 pieces.

Source: http://www.jewish-food.org/recipes/kibbeh3.htm


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