World Recipes
Learn To Make Baked Kibbeh
By Therese Kelly
Jul 9, 2004 - 1:11:00 PM

Eat Baked Kibbeh with pita or french bread, with olives, cheese, green or sweet onions, tomatoes, and pickles. It can make good picnic food, because it tastes just as good cold.

It can also be made into round meatballs, stuffed exclusively with meat and onions. Enjoy.

Baked Kibbeh

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Photo by Olga Litvin

Stuffing:

1 teaspoon butter
3 cups chopped onion
1/2 pound lean ground lamb
1/3 cup pine nuts, toasted
1 teaspoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon salt
1/2  teaspoon black pepper
1  teaspoon pomegranate molasses  (optional)

Kibbeh:

 2 cups uncooked bulgur
2 cups minced fresh onion
1 teaspoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound lean ground lamb
Cooking spray or oil and butter
2 teaspoons butter


Preheat oven to 350Ëš.

To prepare stuffing, melt one teaspoon of butter in a large nonstick skillet over medium-high heat. Add three cups onion; sauté for three minutes. Add 1/2 pound lamb. Cook until browned, stirring to crumble. Remove from heat.

Stir in pine nuts, 2 teaspoons cinnamon, 2 teaspoons allspice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pomegranate molasses, if desired. Set stuffing aside.

To prepare kibbeh, combine soaked bulgur (soak for one hour before combining) with the next six ingredients in a large bowl. Press half of the kibbeh into bottom of an 11-by-7-inch baking dish coated with cooking spray. Spread stuffing over kibbeh. Press the remaining kibbeh over stuffing.

Cut kibbeh into quarters. Press thumb into center of each quarter, leaving an indentation. Place 1/2 teaspoon butter into each indentation. Bake at 350 degrees for 20 minutes. Let stand five minutes. Cut each quarter in half.

Yield: 8 servings

NUTRITION PER SERVING

CALORIES 335 (29% from fat); FAT 10.7g (sat 3.4g, mono 3.8g, poly 3.1g); PROTEIN 25g; CARB 38.4g; FIBER 9.1g; CHOL 60mg; IRON 3.9mg; SODIUM 376mg; CALC 68mg.

If anyone wants a recipe, contact me at Canyon News, in care of the “Food Reporter.”



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