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
FISH KIBBEH
Make and share this Fish Kibbeh recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mash the fish along with the spring onions, salt, pepper and powdered dried lime.
- Add corriander leaves and mix well.
- Now rub the burghul with the fish.
- Mash well and mix with a spoon or fork.
- Then shape the fish mixture into egg-shaped kibbehs.
- Place the kibbehs in a shallow dish.
- Bake in a pre-heated oven for 30 minutes or until cooked and well browned.
LEBANESE KIBBEH
Make and share this Lebanese Kibbeh recipe from Food.com.
Provided by Nermine
Categories Lunch/Snacks
Time 1h
Yield 1 12 pieces, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- first soak the burghul in water for 20 minutes.
- then drain and let dry for about 30 minutes
- filling:.
- heat a pan and add the ghee and the onion until it's golden brown , then add the ground meat and stir it until it's color starts to turn almost white , add the water and turn the heat down and let it cook for about 15 minutes then add the pinuts , raisins , salt ,pepper , cinnamon and nut meg , and cook it for another 10 minutes and set it aside .
- outer shell:.
- meanwhile put the ground meat in a food processor and work it until it's soft.
- you can use a mortar and pestol if you have one around.
- then add the burghul and minced onion to the meat.
- and mix it with your hands.
- divid it into equal size balls , wet your hands with water and try to shape each ball into an egg then make a hole in the middle and add some of the filling, and shape it again into an egg
- then deep fry into vegtable oil until it's brown in color.
Nutrition Facts : Calories 1611.6, Fat 149.9, SaturatedFat 28.2, Cholesterol 163.8, Sodium 1899.1, Carbohydrate 20.1, Fiber 4.8, Sugar 2.3, Protein 50.3
POTATO KIBBEH
I've not tried this myself as I've posted it in response to a recipe request. It's from the What's Cooking - Potato cookbook. Kibbeh is a typical Middle eastern dish with many variations. The total preparation time is an estimate as it wasn't given in the recipe.
Provided by -Sylvie-
Categories Lamb/Sheep
Time 52m
Yield 8 pasties
Number Of Ingredients 18
Steps:
- In a bowl cover the bulgar wheat with boiling water and leave to swell for 30 mins until all water is absorbed.
- mix the bulgar wheat with the mashed potatoes, egg, melted butter, cumin and coriander.
- Season to taste with salt and pepper.
- For the stuffing fry the lamb in a little oil for about 5 minutes.
- Then add the onion and fry for another 3-4 minutes.
- Add pine kernels, apricots, nutmeg, cinnamon, corriander and lamb stock and cook until all the lamb stock has been absorbed, about 5 minutes.
- Set aside to cool a little.
- Divide into 8 portions and form into a ball.
- Also divide the potato mixture into 8 portions, roll in a ball and press flat.
- Place a ball of stuffing into the centre of each round of potato and cover it, by shaping the coating around the filling to surround it fully.
- Deep fry using either a deep fat fryer or large sauce pan for 5-7 minutes at a temperature of about 180-190 C/350-375°F.
- Drain well on a kitchen towel, best served straight away.
Nutrition Facts : Calories 171.2, Fat 9.8, SaturatedFat 4.4, Cholesterol 62.7, Sodium 50.7, Carbohydrate 14.8, Fiber 2.4, Sugar 2.5, Protein 6.7
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