Lebanese Meat Loaf Recipes

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LEBANESE MEATLOAF

"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh-the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana. I got this recipe off a Middle Eastern food site. It sounds so good and has 4 STAR RATING. I thought others might like it too. I am posting this dish for World Tour 2-Middle Eastern

Provided by nannie jo

Categories     Lamb/Sheep

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10



Lebanese Meatloaf image

Steps:

  • Place bulgur in a fine strainer and rinse thoroughly with cool water.
  • In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
  • Add bulgur and 1/4 cup parsley; whirl just to mix.
  • Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
  • Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
  • To serve, cut diamonds apart and accompany with yogurt.
  • Yield: Makes 4 servings.

Nutrition Facts : Calories 263.6, Fat 6.1, SaturatedFat 2.7, Cholesterol 71.5, Sodium 712.1, Carbohydrate 21.5, Fiber 3.9, Sugar 8.2, Protein 30.3

1 cup Bulgar wheat
2 cups coarsely chopped onions
1 lb extra lean ground beef (7% fat or less) or 1 lb lamb
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup chopped parsley
black peppercorns
1 cup plain nonfat yogurt

MIDDLE EASTERN MEAT LOAF

Provided by Marialisa Calta

Categories     dinner, times classics, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 31



Middle Eastern Meat Loaf image

Steps:

  • Preheat oven to 425 degrees.
  • In a bowl, thoroughly combine the ground beef and the lamb. In a separate bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix thoroughly.
  • Add all other ingredients except melted butter. Mix well.
  • Shape mixture into an oval loaf and place in a roasting pan. Drizzle with melted butter and bake for 1 hour. Serve with sauce.
  • In a skillet, heat the butter. Add the onions, green pepper and bay leaf and saute until onion is translucent and limp, about 5 to 10 minutes.
  • Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until sauce begins to thicken.
  • Add the tomato paste and stir well. Cook 15 minutes. Add the parsley, stir well. Serve over Middle Eastern Meat Loaf.

1 pound lean ground beef
1 pound ground lamb
2 eggs
1 cup milk
1/2 cup rolled oats
1/2 cup chopped parsley
1 cup onion, minced
1/2 cup green pepper, minced
Juice of 1/2 lemon
Grated zest of 1/2 orange
1 cup pine nuts
1 cup raisins
1 teaspoon ground allspice
1 teaspoon dried thyme
1 1/2 teaspoons salt
1 teaspoon black pepper
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
2 tablespoons melted butter
2 tablespoons butter
1 cup finely chopped onions
1/2 cup finely chopped green pepper
1 bay leaf
1 clove garlic, minced
Juice of 1 lemon
1/2 cup raisins
1 teaspoon dried thyme
1 teaspoon ground allspice
4 cups canned tomatoes, with their juice
2 tablespoons tomato paste
3 tablespoons chopped parsley

LEBANESE KIBBEH IN A TRAY

Kibbeh is virtually the national dish of Lebanon and to call it a meat loaf does not quite raise it to the heights it deserves. Its traditional preparation is dramatic. It requires a stone mortar and a heavy pestle called the jorn and modaqqa. The meat is pounded with rhythmic motions until it is smooth and pasty. All the neighborhood knows the sound of kibbeh in the making.

Provided by Steve P.

Categories     Lamb/Sheep

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 13



Lebanese Kibbeh in a Tray image

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.

2 1/2 cups cubed tender lamb
2 cups bulgur (crushed wheat)
2 medium onions
2 teaspoons salt (to taste)
1/2 teaspoon pepper
ice water
1 cup ground beef
1 cup chopped onion
1/2 cup pine nuts
1/2 cup cooking fat
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cinnamon (optional)

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