Baked Kibbee Recipes

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.

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:

• Preheat the oven to 350 degrees F.
• For the dough: put the bulgur in a large bowl and cover with cold water. Soak for 30 minutes then drain well, squeezing the bulgur with your hands to remove excess water.
• Mix the bulgur, lean ground beef, onion, cinnamon, cumin, marjoram and 1 1/2 teaspoons salt in a food processor and process to combine. Add the ice water and process until smooth, occasionally scraping down the sides of the bowl with a rubber spatula as needed. If necessary, add a little extra ice water to help the dough come together.
• For the filling: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the ground beef, cinnamon, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper and cook, breaking up into small pieces and stirring occasionally, until no longer pink in the middle, 7 to 8 minutes.
• Put 1 tablespoon olive oil in the bottom of a 10-inch tart pan with removable bottom. Spread a little more than half the dough in the bottom and up the sides, dipping your hands ice water as needed to prevent sticking.
• Add the meat filling and sprinkle with the crushed walnuts. Cover the filling with the remaining dough by flattening several balls of dough and placing them over the filling like patchwork. With wet hands, pat and smooth the dough pieces into one mass to completely cover the filling.
• With one finger, make a hole in the center of the kebbeh all the way to the bottom of the pan. Score the dough into 8 portions with a chef's knife. Fill the hole with the remaining 3 tablespoons olive oil and gently turn and roll the pan to oil the top. Press a walnut half into each portion to garnish. Bake until the dough is completely cooked through and the top of the kebbeh is golden brown, 30 to 35 minutes.
• Meanwhile, make the yogurt sauce: stir the yogurt, cucumber, garlic, mint and salt in a small bowl. Sprinkle the top of the sauce with the pomegranates, drizzle with some olive oil and garnish with a mint sprig.
• Remove the sides of the tart pan and slide the kebbeh onto to a serving platter, removing the tart pan bottom. Slice the kebbeh and serve with the yogurt sauce.

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.

Steps:

• Preheat the oven to 400º F.
• For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water.
• Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste.
• In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.).
• For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through.
• Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top.
• Cut the kibbee into small diamonds or rectangles.
• Bake until meat is cooked through, around 30-45 minutes.

Steps:

• Since your grinder is already dirty from making the raw kibbee, you might as well grind your own meat for the stuffing, but don't grind it too fine; use the medium plate, or even the coarse one, and once through is enough.
• Brown crumbled meat in 1 Tbsp butter, stirring occasionally.
• Add onion, and saute until it is translucent.
• Brown the pine nuts in 1 Tbsp of butter until very browned, but not quite burnt.
• Add pine nuts and ketchup to meat and simmer over low heat for 10 minutes, stirring occasionally.
• Brush some melted butter on sides and bottom of a 9"x13"x2" baking pan.
• Spread half of the kibbee evenly over the bottom of the pan.
• Spread stuffing evenly over kibbee, and spread second half of kibbee over this.
• Dip hand in water and smooth out top layer.
• Before baking, cut into diamond shapes.
• Spread melted butter over top of kibbee, and sprinkle with water.
• Bake at 425oF for 35 minutes or until top is browned.
• Separate into diamond pieces, and serve hot, at room temperature, or cold, as part of a meza appetizer assortment.

Steps:

• Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared.
• Stir in remaining ingredients and continue cooking for approximately ten minutes.
• Remove from heat and set aside.
• Kibbee:.
• Wash burghul, drain and set aside for 30 minutes.
• Grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, I use a blender or food processor to puree the onions and mix well into the meat.).
• Add seasoning to meat and mix.
• Add burghul, mix well - if you have grinder, grind it all together twice.
• Knead meat well, using a little ice water to soften.
• Grease a 10x14 baking pan (9x13 is fine) with butter.
• Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat.
• Spread filling evenly over first layer.
• Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat.
• Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan.
• Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking.
• Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee.
• Bake on lowest shelf until bottom is brown, about 40 minutes.
• Serve with pita bread.

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:

• Soak wheat for one hour.
• Squeeze to drain.
• Brown pine nuts and onions lightly over med-low heat.
• Remove from heat.
• Combine meat, wheat, and seasonings.
• Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!) Divide in half.
• Form one layer in an 8x8 buttered baking dish.
• Top with onion and pine nut mixture, spreading evenly over meat.
• Lay on top layer of meat, pressing down (this is important), and smoothing.
• Run a spatula along the outer ridge, forming a ridge for the absorption of butter.
• Dip the spatula in cold water and start make cuts the length of the pan.
• Then go back across "crosswise" forming diamond shaped pieces.
• Glaze top with 3 tbsp melted butter.
• Bake at 400°F for 20-30 minutes or until browned.
• Serve with sour cream, if desired.

Steps:

• Heat the oil and sauté the parsley, onion and garlic. Add the ground lamb and brown lightly. Add the pine nuts and seasonings and blend well.
• In a well-oiled pan 7 1/2" x 11", put a layer of half the kibbee mixture. Add the ground lamb mixture and press it down evenly. Top with the rest of the kibbee and brush well with oil or melted butter, or a mixture of both. Bake in a 350°F. oven for about 25 minutes. Let stand a few minutes.
• Cut into 6 large squares for a luncheon dish, or cut into small squares to serve as hot hors d'oeuvre.