Kibbe and variations

Yield: 1 Servings

Measure Ingredient
2 cups Bulghur wheat -- up to 3
\N \N Cups
2½ pounds Ground beef, lamb or mutton
2 mediums Onions
1 teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Hot red pepper
¼ teaspoon Cinnamon
¼ teaspoon Allspice

Soak the bulghur in warm water for 10 to 15 minutes. Pour off any excess water that has not been absorbed. Cut the onion into chunks and place all ingredients into food processor. (Mardy interjects that his mother used a meat grinder.) Process until about twice as fine as store bought ground beef.

For plain kibbe, called Kibbe bi Zayat, at this point you would spread it in a flat baking dish, similar to a jelly roll pan, cut into diamonds about two inches on a side, and dribble olive oil over it all. You would then bake at 450F for about 20 minutes. To brown the top, slide into the broiler for another 10 minutes. Serve with yoghurt and a green salad.

Kibbe can be made more special with Nutty Meat Filling 1 to 3 Tablespoons olive oil ⅔ cup pine nuts 1 pound ground beef, lamb or mutton 2 medium onions, chopped salt and pepper to taste ¼ teaspoon each: cinnmon, allspice and nutmeg Saute the pine nuts in olive oil for two or three minutes to bring out the flavor. Remove from pan and set aside. Add ground meat into the same pan and saute, breaking it up, until it loses its pink color. Add onions, saute briefly, and then add pine nuts. Use to fill Kibbeyet or Kibbe Ketzineah Kibbe Ketzineah This is simply Kibbe with fhe Nutty Meat filling, assembled like this: Spread ½ Kibbe recipe in a flat round pan like a big quiche pan or deep dish pizza pan. Spread Meat and Nut filling over, then spread rest of kibbe mixture on top. Bake for 30 minutes. Cut into pie wedges. Absolutely delicious! Kibbeyet These are individual Kibbe shapped like a large egg that tangled with a football, and filled with the Kibbe Ketzineah mixture. We like them for take-along lunches, as the meat is just fine eaten cold. Pita bread, some Romaine lettuce and fresh fruit complete the meal.

Wet hands with water. Take a small amount of Kibbe mixture -- a little larger than a golf ball -- and form into a ball. Poke a hole in the ball with your finger, and work your finger to make a hollow egg-shaped shell.

If the shell breaks, put more water on your hands to repair it. Spoon a couple of teaspoons of the Nutty Meat Filling into the hole, and close the hole over with a little dab of Kibbe mixture. Place on a baking tray. Brush with a little olive oil and bake about 15-20 miinutes at 450F. Mardy says that some people deep fry these but that his family, being Armenian, did not like fried things, so they baked it.

Recipe By : Rosilyn

From: Favorite Fruitcakes By Moira Hodg File

Similar recipes