Baked Kibbeh (Kuba)



Baked Kibbeh (Kuba)


A recipe for Baked Kibbeh


None listed




1 c. bulgur wheat
2 c. chopped onion
1 lb. ground lamb or beef (or ½ lb. each)
½ c. ice water
2 tsp. salt
½ tsp. pepper
1 tsp. ground cinnamon

Meat mixture:
1 Tbsp. oil
1 lb. ground lamb or beef
1 large chopped onion
¼ c. pine nuts or slivered almonds
1 tsp. salt
1 tsp. ground cumin
½ tsp. ground cinnamon
¼ tsp. pepper
⅓ c. chopped parsley

Rinse bulgur wheat in cold water. Pour into a wire strainer and drain. Put ½ the onion in a blender and whirl until liquefies. Add ½ the meat and water; whirl until have a smooth paste. Turn into a bowl. Repeat with remaining onion, meat and water. In a bowl, combine meat mixture with salt, pepper, cinnamon and bulgur; knead until well blended. Chill for at least 30 minutes.

Prepare meat mixture: In a frying pan, heat oil; crumble ground lamb or beef and chopped onion. Cook, stirring, over medium heat until meat loses pink color. Add pine nuts and cook 23 minutes. Remove from heat and stir in salt, cumin, cinnamon, pepper and parsley. Grease a shallow 2 ½ quart baking dish. Spread ½ of the chilled kibbeh evenly over bottom pressing with wet hands. Spread the cooked meat over it, then top with a smooth layer of remaining kibbeh. Score top of loaf in diamond shapes. Bake, uncovered, in a 350° oven for 1 hour. Remove; drain excess fat. Let stand about 5 minutes, then cut and serve with tehini sauce. Makes 8 servings.