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Baked Kibbeh
By quardart_seisey
•
Added about 1 month ago
•
Updated 5 days ago
Medium
Dinner
Prep: 30 mins
Cook: 65 mins
Total: 95 mins
Serves 8
Ingredients (for 8 servings)
-
4.0 lb Lean Ground Beef
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2.0 cup #1 Bulghur Wheat
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0.5 whole Onion
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0.25 cup Pine Nuts
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1.0 piece Salt
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1.0 piece Pepper
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1.0 piece Cinnamon
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
674
Calories
62.5g
Protein
19.4g
Carbs
36.5g
Fat
4.6g
Fiber
0.2g
Sugar
1mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Description
Kinda like Lebanese meat loaf, but better!
Instructions
- Put wheat in a bowl, rinse well, then cover with water and let soak for at least an hour.
- Hashweh: Take about 3/4 lb of the meat, and brown in a skillet to make. Season with salt, pepper, and cinnamon. Pour off any excess grease, if needed. When almost browned, add pine nuts. Toss these around in the meat, then turn on very low heat and let simmer. The pine-nuts absorb extra grease from the meat.
- Put remaining meat and diced onion in a large bowl
- Season with salt, pepper and cinnamon. Have some ice water on hand.
- Add the wheat, a handful at a time, and blend it into the meat. I add ice water every so often to keep it moist. Taste as you go along because you'll probably have to add more salt/pepper/cinnamon. (Do this at your own risk... this is raw ground beef! This is called Kibbeh Nayyeh and is served as its own dish in Lebanon)
- Divide the meat into 2 parts. Spray your pan lightly with cooking spray, then pat half the meat into the pan. Spread hashweh on top, then pat rest of the raw meat on top. Cut into diamonds, then pour melted butter or olive oil over all. Bake at 350F for about an hour. I usually put the pan on a baking sheet, because sometimes there will be extra grease that will bubble over. Pour off extra grease as kibbeh bakes.
Serve with laban (or Bulgarian Yogurt if you can find it, or greek yogurt)
Serve with laban (or Bulgarian Yogurt if you can find it, or greek yogurt)