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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 9 |
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Directions: Baked Kibbeh:
1 Recipe Raw Kibbeh
1 Recipe Stuffing for Kibbeh
1 tbsp Sultan extra virgin olive oil
1/4 cup Ziyad Brand Pure Butter Ghee
Brush a medium sized baking dish with olive oil. Press a little less than
half of the raw kibbeh mixture onto the base of the dish, smoothing it with
wet hands. Top with stuffing for kibbeh mixture spreading it evenly.
Carefully press out the remaining raw kibbeh misture evenly so that it
stays in place. Smooth top.
Run a knife blade around edge of dish, then cut into diamond shapes. Press
a pine nut into each diamond if desired. Pour melted butter ghee mixed with
2 tablespoons cold water over top, making sure some runs down between
sides of dish and kibbeh.
Raw Kibbeh:
2 lbs. lean lamb (sub: 6 pkg garden burger + 4 boca burgers)
2 medium onions finely chopped
3 cups Ziyad Brand Cracked Wheat (Burghol #2)
2 tbsp. salt
1 tsp. pepper
Remove all fat from meat and cut into cubes. Grind the meat finely twice.
Grind onions once. Mix with ground meat and grind once more. Wash burghol
and drain by cupping hands and squeezing out all water. Mix with meat and
onion mixture and salt and pepper. Grind or knead mixture twice, adding
water little by little until you get the kibbeh dough soft and smooth.
Cover with olive oil and serve with warm pita bread. If desired garnish
with sauteed pine nuts.
Kibbeh Stuffing:
1 lb. Lamb Meat ground (sub: 2 pkg garden burger + 4 boca burgers)
2 large onions finely chopped
1/2 cup pine nuts
2 tbsp. butter
1 tsp. salt
1/2 tsp. allspice
1/2 tsp. pepper
1/4 tsp. cinnamon
Brown pine nuts in butter on medium heat until light brown. Set aside.
Saute meat until brown. Add onions, salt, and spices and stir until mixture
is tender. Remove from fire. Add sauteed pine nuts. Stuffing is now ready
to use with the following Kibbeh recipe.
Contributor: www.ziyad.com/recipes/kibbeh.htm
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