Kibbeh
This traditional kibbeh is a flavourful Middle Eastern bake, ideal for lunch or as a snack. It layers a spiced mixture of ground lamb and soaked bulgur wheat with a cooked filling of lamb, pine nuts and onion. After baking, it is cut into portions and can be enjoyed hot or cold, often accompanied by yoghurt or a fresh salad.
Ingredients
- 1/2 cup Bulgar wheat
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons oil
- 1 lb ground lamb (or beef)
- 3 tablespoons pine nuts, lightly toasted
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/3 cup chopped onion
- 1 1/2 teaspoons salt
- 1 teaspoon ground allspice
- 1/4 cup butter
Method
- Place the bulgur wheat in a small bowl and cover it with warm water, ensuring it is submerged by 1 inch. Leave to soak for 1 hour before draining.
- Heat 2 tablespoons of oil in a skillet and cook the ½ cup of chopped onion with the minced garlic clove for 5 minutes until the onion softens.
- Introduce a quarter of the ground lamb to the skillet along with the pine nuts, ¾ teaspoon of allspice and ½ teaspoon of salt. Cook while stirring for 5 minutes until the lamb loses its pink colour.
- Take a bowl and mix together the rest of the ground lamb, the drained bulgur, ⅓ cup of chopped onion, 1 ½ teaspoons of salt and 1 teaspoon of allspice.
- Press half of the raw lamb and bulgur mixture into the base of a buttered 1-quart baking dish. Spread the cooked lamb filling over this, then cover with the remaining raw lamb mixture, smoothing the surface.
- Use a sharp knife to score a diamond pattern on the top layer where you plan to cut later. Dot the surface with butter and bake for 20-25 minutes.
- Once baked, slice the kibbeh into 4 pieces. It can be served either hot or after being chilled.
- This dish pairs wonderfully with tzatziki, plain Greek yoghurt or the suggested salad, Recipe #59667.
Nutrition (per serving)
Sodium1314400 mg
Recipe details
CategorySnack
Authorevelynathens
