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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Kibbeh Recipe

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This recipe for Kibbeh is from The Vinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:

1 medium onion, finely chopped
2 T. olive oil
1/2 pound ground lamb or beef or a blend
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/3 cup plus 2 tablespoons toasted pine nuts or slivered almonds

Bulgur Mixture:

1 cup fine bulgur
1 medium onion, coarsely chopped
1 pound ground lamb, beef, or a blend
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
olive oil
Directions:
Directions:
Preheat oven to 400 degrees.

MAKE THE FILLING:

Saute the finely chopped onion in olive oil until soft and slightly browned.
Add the meat and spices and stir. Cook until the meat is done.
Remove from heat and stir in 1/3 cup of nuts. Set aside.

MAKE THE BULGUR MIXTURE:

Cover the bulgur with an inch of water in a bowl and give it a stir. Pour off the chaff. Repeat 2 more times. Then cover with an inch of water and allow it to set for 10 minutes.

Meanwhile, pulse the onion in the food processor until minced. Add the meat and spices and pulse again into a paste.

Drain the bulgur through a fine sieve, pressing to remove water. Mix it into the meat/onion mixture with your hands to uniform blend.

In a 10 inch cake pan or a cast iron skillet, press half the bulgur mixture into the bottom and up half the sides of the pan. Pour and spread the filling mixture on top. Then pat the remaining bulgar mixture on, covering the entire surface of the filling.

Score using the pizza wheel with the traditional diagonal cuts, making 1 x 2 inch trapezoids. Brush the top with olive oil.

Bake for 30-40 minutes until done through and beginning to brown. Turn oven to broil and leave it under the broiler for 5 minutes until crisp on top.

Remove and let set for 5 minutes before serving.
Personal Notes:
Personal Notes:
Plain yogurt makes a good accompaniment. Good with rice pilaf and Middle-eastern style green beans, with fresh pita, hummus, etc.

 

 

 

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