Baked Kibbe (3) Collection

Discussion in 'Food and nutrition' started by Edoc, Feb 19, 2004.

  1. Edoc

    Edoc Guest

    Baked Kibbe Baked Kibbe Kibbe (Baked)

    Baked Kibbe

    1 cup med cracked wheat (bulghar)* 1 lb ground round steak 1 onion, chopped
    1/4 cup chopped bell pepper 2 tsp salt
    2/2 tsp red pepper
    3/2 tsp black pepper 1 tsp ground cinnamon
    4/2 tsp, ground allspice 1 tsp dried mint, crumbled

    Wash wheat several times with cold water, rubbing well with hands. Cover with water and let Stand
    1/2 hour. Drain and mix with remaining ingredients in work bowl of food processor and process until
    very well blended, turning motor off and on several times, OR grind twice in meat grinder. Put half
    of mixture in buttered 8x8 inch baking dish. Cover with layer of filling and top with second layer
    of wheat mixture. Brush with melted butter and bake at 400F for 30 minutes or until nicely browned.
    Let cool somewhat and cut in squares and serve.

    Filling: 1 lb ground round steak 2 onions, chopped 1 tsp salt
    5/4 tsp red pepper
    6/4 tsp, black pepper
    7/4 lb butter
    8/3 cup pine nuts, lightly toasted in butter

    Saute onions in butter until limp, but not brown. Add meat and seasonings and cook, stirring often,
    until meat is no longer pink. Add pine nuts and mix well.

    *Obtainable at Mideastern groceries or health food stores.

    Source: http://www.cajun-recipes.com/html/meat/41039.htm

    Baked Kibbe

    1 lb ground beef or lamb
    9/2 cup bulgur, fine or medium-grade 1 medium onion; finely chopped 2 tablespoon pine nuts 2
    tablespoon parsley; dried 2 tablespoon water 1 tablespoon peanut oil
    10/2 teaspoon mint; dried
    11/4 teaspoon allspice; ground
    12/4 teaspoon black pepper; ground
    13/4 teaspoon cinnamon; ground

    Combine the meat, bulghar, onion, water, parsley, mint, allspice, pepper , and cinnamon in a food
    processor. Process until doughy. Preheat oven to 350F (175C). Lightly oil an 8 inch square baking
    dish or a 9 inch round baking dish. Pat half of the meat mixture into the pan. Sprinkle the nuts
    over the top. Then cover with the remaining meat. While still in the pan, cut the kibbe into 1 1/2
    inch square or diamond shapes. Brush the peanut oil over the top. Bake for 30 to 35 minutes, or
    until firm and browned well. Serve the kibbe from the pan or invert it onto a platter. Variations:
    After step 1, shape the dough into hamburger size patties. Then barbecue and serve with whole wheat
    pita or buns.

    Makes 6 kibbe-burgers or kibbe-cheese burgers!

    Source: http://www.allchefsrecipes.com/vegetable/R3245.htm

    KIBBE (BAKED) Yield: Serves 8

    2 pounds boneless leg of lamb (no fat or gristle), cut into large pieces 2 cups fine bulgur wheat 4
    cups water 2 large yellow onions, peeled 2 Tbsp chopped parsley
    14/2 tsp salt
    15/4 tsp ground allspice
    16/4 tsp ground cinnamon 2 Tbsp chopped fresh mint or 1 tsp dried mint
    17/4 cup chilled water Stuffing:

    18/2 pound boneless leg of lamb (no fat or gristle) 2 Tbsp butter
    19/4 cup pine nuts 1 medium yellow onion, peeled and finely chopped
    20/8 tsp ground cinnamon
    21/8 tsp ground allspice salt and freshly ground black pepper to taste 5 Tbsp olive oil

    Kibbe: Soak the bulgur in 4 cups water for 1/2 hour. Drain well. Grind the lamb coarsely in a meat
    grinder, keeping it cold as possible during the process. Mix all ingredients thoroughly and run
    through the grinder using the fine blade a second time. Mold the kibbe into a mound on a platter and
    surround it with onion petals. Onion petals are made by cutting an onion into 6 wedges and dividing
    the wedges into "petals." Place them around the meat. Drizzle a bit of olive oil on the kibbe and
    garnish with chopped parsley. To eat, use an onion petal as a sort of spoon to scoop up the meat.
    Then, eat the meat, onion spoon and all.

    Stuffing: Grind the lamb coarsely in your meat grinder. Saute the lamb in the butter into the
    moisture has evaporated, then add all the other ingredients except the oil and continue cooking
    until the onions are transparent. Oil a 9x13-inch glass baking dish well with 2 Tbsp of the olive
    oil. Spread a 1/4 inch layer of the raw kibbe evenly in the bottom. Keep your hands moist and the
    kibbe will spread more evenly and smoothly. Next, spread all the stuffing evenly over the bottom
    layer. Form the remaining raw kibbe into 1-inch-thick patties and lay them over the stuffing. With
    your hands still moist, join the patties and smooth them into a layer (thick) to cover the stuffing.
    Using a paring knife, score lines about 1/4 inch deep into the meat, making 1-inch-long diamond
    patterns all over. Lightly cover with the remaining 3 Tbsp of olive oil.

    Bake in a preheated 400 F oven for 20 minutes. Reduce heat to 300 F and bake for at least 30
    minutes, or until golden brown.

    To serve, cut the meat into 3 pieces.

    Source: http://www.jewish-food.org/recipes/kibbeh3.htm

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