Top Review by Jmommy209
Very tasty. My husband has been on my case since I brought home a Mediterranean cookbook from the library to make kibbeh. I thought the recipes in the book looked way too fussy for me to make for dinner, so I figured I could check the website formerly known as Recipezaar for something easier. Here you are! I wasn't sure what to expect, having never tried kibbeh before. I used beef, because I don't like lamb. I really enjoyed it, especially with the Greek yogurt. My husband liked it, he already has ideas for different meats and nuts to try. Lol. My 4 year old son didn't like it, but he's 4. Thanks for posting a simple way to make a fussy dish that tastes really good.
- 1⁄2 cup Bulgar wheat
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 2 tablespoons oil
- 1 lb ground lamb (or beef)
- 3 tablespoons pine nuts, lightly toasted
- 3⁄4 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 1⁄3 cup chopped onion
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground allspice
- 1⁄4 cup butter
Directions See How It's Made
- In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
- In a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
- Add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
- In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
- Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
- With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
- Cut into 4 pieces and serve hot or chilled.
- This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.