Recipe by Toby Jermain
This is a baked lamb or beef dish ofter served as part of a Lebanese meza appetizer assortment. It is only a slight variation of my dad's recipe. I hope someone out there enjoys this recipe, since it has taken 3 tries to get it posted. Preparation time does not include time needed to prepare Kibbee Nyi (Raw Kibbee) #66667, which is a separate recipe.
- kibbeh (Raw Kibbee, see recipe ID#66667)
- 1⁄2 lb lean beef or 1⁄2 lb lamb
- 2 tablespoons butter, divided
- 1 small onion, chopped
- 1⁄2 cup pine nuts
- 1⁄2 cup ketchup
- 1⁄3 cup butter, melted
- 1⁄2 cup water
Directions See How It's Made
- Since your grinder is already dirty from making the raw kibbee, you might as well grind your own meat for the stuffing, but don't grind it too fine; use the medium plate, or even the coarse one, and once through is enough.
- Brown crumbled meat in 1 Tbsp butter, stirring occasionally.
- Add onion, and saute until it is translucent.
- Brown the pine nuts in 1 Tbsp of butter until very browned, but not quite burnt.
- Add pine nuts and ketchup to meat and simmer over low heat for 10 minutes, stirring occasionally.
- Brush some melted butter on sides and bottom of a 9"x13"x2" baking pan.
- Spread half of the kibbee evenly over the bottom of the pan.
- Spread stuffing evenly over kibbee, and spread second half of kibbee over this.
- Dip hand in water and smooth out top layer.
- Before baking, cut into diamond shapes.
- Spread melted butter over top of kibbee, and sprinkle with water.
- Bake at 425oF for 35 minutes or until top is browned.
- Separate into diamond pieces, and serve hot, at room temperature, or cold, as part of a meza appetizer assortment.