Kibi Recipes

Steps:

• Place wheat in large bowl, add water just enough to cover wheat - soak 5 minute or until you don't see water on the top.
• Place lamb,onion,salt,pepper, cinnamon and allspice in bowl, mix "with hands".
• Remove wheat from bowl,squeeze out water and.place 1 handful in meat, mix well. Continue mixing in wheat, 1 handful at a time, making sure you mix "very" well.
• Place in your pan and spread evenly with wet hands to do this, pressing meat into the pan. Pour half olive and half veggie oil over top just enough to cover meat.
• (hope I can explain cutting).
• Cutting:Use a large knife.
• First cut into 4 equal sections like 4 squares, 1 horizontal cut, 1 vertical cut.
• Cut "opposite" sections into 3/4ths inch slices through to bottom of pan.
• Cut remaining "opposite" sections on an angle. Then run knife around entire edge of pan to make area for oil to get into.
• With your thumb make a hole in the very center of the pan and then make hole a bit bigger. These cuts & the hole will allow the oil to cook the meat. (All olive oil is best, use a good grade of oil). Some people prefer all veggie oil and that's fine too but the olive oil enhances the authentic flavor.
• Bake at 350°F for about 1 hour.
• When the hour is done, turn on the broiler and lightly brown the top.
• To eat: Cut a piece of bread in half, place a slice of Kibi in it, fold and eat.
• I serve it with homemade yogurt on the side but Dannon plain is just as good. Also slice up cucumbers, and have large pitted black olives (the real ones in olive oil are best but regular are good too.) Sometimes I will cut up fresh ripe tomatoes, fresh parsley, onions and add fresh lemon juice, a bit of water, salt, pepper, and a pinch of sugar. No oil in this dressing.

Steps:

• Make filling:
• Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.
• Make bulgur mixture:
• Preheat oven to 400°F.
• Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
• Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.
• Assemble and bake kibbeh:
• Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
• Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
• Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.

Steps:

• Place bulgur in a microwave-safe bowl and cover with water just to the top of the bulgur. Place in the microwave and cook on High 1 to 2 minutes until bulgur is swollen and the water is absorbed. Toss briefly and allow to stand until cool.
• Place the mint leaves in the bowl of a food processor. Process, gradually adding onion through the feed tube, until both mint and onion are finely chopped. Stir the mint-onion mixture into the bulgur, with the cumin, allspice, salt, and pepper. Stir the bulgur mixture into the ground lamb and mix thoroughly. Using damp hands, shape the lamb mixture into small, palm-sized patties.
• Place the olive oil in a skillet and heat over medium heat. Add the kibbeh patties and cook until outside is golden brown and center is cooked through, turning once, about 6 minutes on each side.

Steps:

• Do not use purchased ground meat if you can avoid it.
• Even extra lean has too much fat in it.
• Wash bulghur and soak in hot water for about 30 minutes.
• Drain well, and squeeze dry.
• Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
• Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
• Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
• Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
• Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
• Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
• Serve with pita bread or leaves of Romaine lettuce for scooping.
• In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.

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.

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.