Monday, May 18, 2009

Baked Kibbeh

Baked Kibbeh is delicious served warm (never hot) or cold with salads, hommous, babaganoush etc. I love leftovers cold on sandwiches the next day.

What you need:
  • 1kg lean minced beef or lamb
  • 1 cup fine-to medium-grade burghul- Burghul is in the May/June Sourced Fresh Groceries Pack.
  • 2 medium onions, chopped
  • 3 tbsp dried parsley
  • 3 tbsp water
  • 2 tbsp olive oil
  • 1/2 tbsp dried mint
  • 1/4 tbsp ground allspice
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground cinnamon

Filling - fry these items together until well browned and set aside:

  • 2 tbsp pine nuts - lebanese pine nuts are in the Spice Pack for the May/June Sourced Fresh order
  • 1 medium oinion finely chopped
  • 250g minced lamb or beef
  1. Combine the meat, burghul, onion, water, parsley, mint, allspice, pepper, and cinnamon in a food processor.
  2. Process until doughy.
  3. Preheat oven to 220 degrees.
  4. Lightly oil a medium sized baking dish.
  5. Pat half of the meat mixture into the pan
  6. Sprinkle the filling over the top, then cover with the remaining meat.
  7. While still in the pan, cut the kibbeh into 3cm square or diamond shapes.
  8. Brush the olive oil over the top, and bake for 30 to 35 minutes, or until firm and browned well.

When you are putting the top layer of meat on, it is difficult to get it smoothed out and a consistent thickness. I get handfuls of the meat and shape a series of flat discs which I layer over the filling mixture. Once the discs are covering the entire dish, I then use wet hands to smooth the edges together and tease into the corners of the baking tray. Then use a knife to cut the diagonal pattern into the meat and drizzle oil over so it goes into the cracks I have just cut. Once it is cooked, allow it to cool in the baking tray. Dont try to remove it while it is hot; it will fall apart!

Click here for your copy of the May/June order form!