AUNT LOUISES BAKED KIBBEH FOOD



Aunt Louise's Baked Kibbeh image

This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!

Provided by Russ Neimy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h35m

Yield 8

Number Of Ingredients 12

1 cup bulgur wheat
2 cups boiling water
½ cup finely chopped onion, divided
2 teaspoons salt, divided
1 ½ teaspoons dried basil
½ teaspoon ground black pepper
1 pound ground beef
1 pound ground lamb, divided
½ cup pine nuts
¼ stick salted butter
½ cup cherry tomatoes, or to taste
¼ cup fresh mint leaves, or to taste
Calories363.7 calories
Carbohydrate16.1 g
Cholesterol79.6 mg
Fat23.4 g
Fiber4 g
Protein23.2 g
SaturatedFat8.9 g
Sodium663.5 mg
Sugar0.8 g

Steps:

  • Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
  • Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
  • Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
  • Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
  • Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.

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