Prep 1 hr
Cook 40 mins
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.
- 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
- 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.
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.
The ingredients sound correct with the exception of pouring oil over the finished kibbee before baking. In all the years of traveling in the Middle East the Only fat I've seen poured over the top has been melted butter or clarified butter. With that change you would have an authentic recipe.
This is great! I have been eating kibbie since I was a kid and this is the real thing! I also like to add additional allspice (about a 1/2 tsp more to the kibbie. I put it on the bottom shelf of oven for 20 minutes and then place it on the middle shelf until nice and brown on top.