Baked Kibbeh
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Course
Main Course, Others
Baked Kibbeh
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
For the "dough":
- 1.3 lbs ground beef chuck
- 1 1/2 cups bulgur wheat hydrated overnight
- 1 Bunch of mint leaves only, finely chopped
- 1 onion peeled and grated
- 1 tsp allspice
- 1/2 tsp cinnamon
- salt and pepper to taste
For the filling:
- 1 lbs ground sirloin
- 1 onion finely chopped
- 3 cloves of garlic peeled and minced
- 3 Tbsp chopped parsley
- 1 tsp allspice
- 1/2 cup chopped walnuts or pine nuts, toasted
- 2 Tbsp olive oil
- 2 Tbsp butter
- salt and pepper to taste
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Instructions
Making the "dough":
- Soak the bulgur wheat overnight.
- The next day, drain the water, squeezing the wheat to make sure there's no excess moisture. Reserve in a large bowl.
- Add the rest of the ingredients and, using your hands, mix everything well.
- Keep working the mixture with your hands until it all comes together. Separate in two halves (one half can be a little larger, for the top).
To make the filling:
- In a skillet, heat the olive oil and sauté the garlic and chopped onion until translucent.
- Add the ground sirloin and cook until browned. The oil has to be hot so the beef browns quickly, otherwise it will lose moisture and get tough.
- Add the chopped parsley, the allspice and season with salt and pepper.
- Add the butter and cook until the butter melts.
- Turn the heat off, add the chopped walnuts and let it cool slightly before assembling the kibbeh.
Assembling the kibbeh:
- Pre heat oven to 350 degrees.
- In a large greased cast iron or baking dish, add the first layer of "meat dough", covering the whole surface. (It should be about an inch thick).
- Add the filling on top of the first layer of dough.
- To add the top layer, cover with patches of the 2nd half of the dough. It helps if your hands are wet.
- Once the whole surface is "patched", use your hands to smooth everything, so the filling is closed in between the two layers.
- You can make superficial cuts in the kibbeh so it's easier to cut it after it's done.
- Drizzle some olive oil on the kibbeh and bring it to the pre heated oven for 30 minutes or until browned.
- Serve hot.
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