KIBBIE SENIYEH (PAN BAKED KIBBEE)
This is the kibbee that I've learned how to make a teenager. I do not have a meat grinder, and it still turns out well. I also tend to add more pine nuts and allspice than the recipe calls for as my family and I enjoy the taste of them.
Provided by Lyainna
Categories Lamb/Sheep
Time 1h40m
Yield 1 pan, 12-16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 408.2, Fat 36, SaturatedFat 11.6, Cholesterol 77.8, Sodium 989.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.9, Protein 18.4
KIBBEE SINEEA (BAKED SPICED KIBBEE)
Mmm, I love kibbee......this is the way my grandmother and "the aunties" made it when I was a kid
Provided by Lightly Toasted
Categories Lamb/Sheep
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
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.
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
BAKED KIBBEE (SYRIAN MEATLOAF)
There are many variations on kibbee. This is the one my husband grew up with; it comes from a cookbook published by his grandmother's Armenian orthodox church. Fortunately, leftover kibbee is delicious, because this recipe makes a LOT.
Provided by Abby Falck
Categories Meatloaf
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
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.
BAKED KIBBEH
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.
More about "kibbee bil sineeyah baked kibbee recipes"
AUTHENTIC LEBANESE KIBBEH (KIBBEH BIL SANIEH) RECIPE
From cookinwithmima.com
5/5 (1)Total Time 1 hr 55 minsCategory Main DishCalories 388 per serving
- Soak 1 cup of bulgur with 1½ cup of lukewarm water for at least 1 hour. Fluff the bulgur up when ready to use.
- Add all the listed ingredients in the food processor and process for 1 minute until all the veggie are no longer visible. You don't want chunks of veggies left. Transfer to a bowl, fluff the mixture up and cover to let it rest until ready to use.
- Bring a large non stick skillet to medium heat. Start by frying the pine nuts until lightly brown and set aside.
- Process the ground beef, diced bell pepper and salt in a food processor until pureed. If your processor is small, do it in two batches.
KIBBEH BIL SANIEH-BAKED KIBBEH - SALT & SWEET
From thesaltandsweet.com
Reviews 47Category EntréesCuisine LebaneseTotal Time 1 hr
KIBBEH BIL SANIEH (BAKED KIBBEH) - TASTEGREATFOODIE
From tastegreatfoodie.com
Ratings 7Category Dinner, Lunch, Main CourseCuisine Middleeastern
KIBBEH {AUTHENTIC LEBANESE BAKED KIBBEH} - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 198Servings 8Cuisine Arabic, Lebanese, Middle EasternCategory Main Course, Main Dish
BAKED KIBBEH (KIBBEH BIL SAYNEEYE) RECIPE | LEBANESE FOOD - SBS
From sbs.com.au
BAKED KIBBEH - KIBBEH BIL-SANIYEH - BRENDA GANTT RECIPES
From brendaganttrecipes.com
KIBBEH BIL SANIEH (BAKED KIBBEH) RECIPE | BAKE & ROAST
From hannaford.com
KIBBEH BIL SANIEH - FOOD & WINE
From foodandwine.com
BAKED KIBBEH (KIBBEH BIL SAYNEEYEH) RECIPE : SBS FOOD
From sbs.com.au
KIBBEH BIL SANIEH (BAKED KIBBEH) - THE MATBAKH
From thematbakh.com
KIBBEH BIL SANIEH (BAKED KIBBEH) - OMAYAH COOKS // …
From omayahcooks.com
KIBBEH BIL SANIEH (BAKED KIBBEH) - ZAATAR & ZAYTOUN
From zaatarandzaytoun.com
KIBBEH BIL SANIEH (BAKED KIBBEH) - HEALTHY EASY RECIPES
From thelemonbowl.com
BAKED KIBBEH (KIBBIE) - THE LEMON BOWL®
From thelemonbowl.com
KIBBEE BIL SINEEYAH (BAKED KIBBEE) - LUNCHLEE
From lunchlee.com
You'll also love