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:

• first soak the burghul in water for 20 minutes.
• then drain and let dry for about 30 minutes
• filling:.
• heat a pan and add the ghee and the onion until it's golden brown , then add the ground meat and stir it until it's color starts to turn almost white , add the water and turn the heat down and let it cook for about 15 minutes then add the pinuts , raisins , salt ,pepper , cinnamon and nut meg , and cook it for another 10 minutes and set it aside .
• outer shell:.
• meanwhile put the ground meat in a food processor and work it until it's soft.
• you can use a mortar and pestol if you have one around.
• then add the burghul and minced onion to the meat.
• and mix it with your hands.
• divid it into equal size balls , wet your hands with water and try to shape each ball into an egg then make a hole in the middle and add some of the filling, and shape it again into an egg
• then deep fry into vegtable oil until it's brown in color.