Recipe by Lyainna
This is the kibbee that I've learned how to make a teenager. I do not have a meat grinder, and it still turns out well. I also tend to add more pine nuts and allspice than the recipe calls for as my family and I enjoy the taste of them.
Top Review by dogsandwoods
I agree with Chefinga; do not put corn oil into any Arabic cooking! Olive oil is all that our (Middle Eastern) family has ever used. And for this recipe, I again agree; my grandmother always put little dots of butter on top prior to baking.
- 1 lb coarsely ground lamb or 1 lb beef
- 1 tablespoon butter
- 3⁄4 cup chopped onion
- 3 tablespoons pine nuts
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon allspice and a dash black pepper
- 2 1⁄2 cups fine burghul (No. 1 cracked wheat)
- 2 lbs ground lamb or 2 lbs beef
- 1 medium onion
- 4 teaspoons salt
- 3⁄4 teaspoon allspice
- 1⁄4 teaspoon black pepper
- 2⁄3 cup corn oil
Directions See How It's Made
- Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared.
- Stir in remaining ingredients and continue cooking for approximately ten minutes.
- Remove from heat and set aside.
- Wash burghul, drain and set aside for 30 minutes.
- Grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, I use a blender or food processor to puree the onions and mix well into the meat.).
- Add seasoning to meat and mix.
- Add burghul, mix well - if you have grinder, grind it all together twice.
- Knead meat well, using a little ice water to soften.
- Grease a 10x14 baking pan (9x13 is fine) with butter.
- Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat.
- Spread filling evenly over first layer.
- Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat.
- Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan.
- Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking.
- Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee.
- Bake on lowest shelf until bottom is brown, about 40 minutes.
- Serve with pita bread.