Lebanese Kibbeh In A Tray Recipes

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:

• Preheat oven to 450°F Coat an 8-inch-square baking dish with cooking spray.
• Place bulgur in a small bowl and cover with boiling water. Set aside for 15 minutes untilmost or all of the water is absorbed.
• Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from the heat and stir in the toasted pine nuts.
• Drain the bulgur, pressing on it to remove any exess liquid. Transfer to a large bowl and add turkey, zucchini, marjoram, cumin, salt, allspice and cayenne. Gently mix until combined.
• Pat half the meat mixture into the prepared baking dish. Top with the onion mixture, pressing it gently into the turkey layer. Cover with the rest of the turkey mixture, pressing gently into the onion layer. Cover baking dish with foil.
• Bake the kibbeh for 30 minutes. Remove the foil and continue baking until a thermometer inserted into the center registers 165° F, 10 to 15 minutes more.
• While the kibbeh is baking, combine yogurt, cucumber, tomato and pepper in a small bowl. Cover and chill until ready to serve.
• Cut the kibbeh into 6 squares and serve warm with the yogurt sauce.

Steps:

• Process.
• Kibbeh (Crust) - Put the burghul in the bowl, cover with cold water and let stand for 15 minutes Drain burghul and squeeze in hands to soften. Place the lamb or beef in food processor and mince to fine paste. Add the remainder of the ingredients (adding water a little at a time) to the blender and mix. Remove and keep aside.
• Filling - Heat oil in pan, add onions and cook till soft. Add nuts, cook until lightly browned. Add lamb and spices, cook, stirring until lamb is browned.
• Fried Kibbeh.
• Shape 1/4 cups of kibbeh into balls using damp hands. Hollow out the centers. Using your thumb, press a rounded teaspoon (or more) of filling inside. Shape into ovals. Now deep-fry the kibbeh in hot oil (in batches) until browned all over and cooked through. Drain on absorbent paper. Serve with appetizers (mezze) and salads.
• Baked Kibbeh.
• Divide the kibbeh into 2 equal portions. Flatten one portion on an oiled medium sized oven tray. Spread all the filling over it. Flatten the other portion of kibbeh using wet hands and layer on top of the filling. Shape into diamond shapes using sharp knife. Drizzle 1/4 cup of olive oil with some small lumps of butter (equivalent in total to 1 tbs) over the top. Place in the middle shelf of oven and bake on moderate heat for 40 - 50 minutes or until the top browns. Drain excess oil. Serve hot with salad.