Ingredients with Measurements:
- 1 lb ground beef or lamb
- 1 cup fine bulgur
- 1 onion, finely chopped
- 1 tsp cumin
- 1 tsp sumac
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup plain yogurt
- 2 cups water
- 1/4 cup olive oil
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a food processor or blender, pulse the bulgur until it becomes a fine powder.
3. In a large mixing bowl, combine the ground meat, chopped onion, bulgur powder, cumin, sumac, salt, and black pepper. Mix well.
4. Add 1/4 cup of water to the mixture and knead with your hands until it becomes a smooth dough.
5. In a separate bowl, whisk together the yogurt and 1 3/4 cups of water until smooth.
6. Spread half of the meat mixture evenly in a baking dish.
7. Pour the yogurt mixture over the meat layer.
8. Spread the remaining meat mixture on top of the yogurt layer, pressing down gently.
9. Drizzle olive oil over the top of the meat layer.
10. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown.
11. Let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 26g
Carbohydrates: 19g
Protein: 27g
Sodium: 630mg
Sugar: 3g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of beef or lamb.
- If you don't have sumac, you can substitute with lemon zest.
Variations:
- Add chopped parsley or mint to the meat mixture for added flavor.
- Use Greek yogurt instead of plain yogurt for a thicker and creamier texture.
- Add pine nuts or walnuts to the meat mixture for added crunch.
Tips and tricks:
- Make sure to knead the meat mixture well to ensure a smooth and cohesive dough.
- Use a sharp knife to slice the kibbeh for clean and even cuts.
- Serve with a side of tabbouleh salad or hummus for a complete meal.
Storage instructions:
- Store leftover kibbeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the kibbeh in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Garnish with a sprinkle of sumac and chopped parsley for a pop of color.
- Serve on a bed of lettuce or arugula for added freshness.
Garnishes:
- Sumac
- Chopped parsley or mint
Pairings:
- Tabbouleh salad
- Hummus
- Grilled vegetables
Suggested side dishes:
- Rice pilaf
- Roasted potatoes
- Grilled pita bread
Troubleshooting advice:
- If the kibbeh is too dry, add a little more water to the meat mixture.
- If the kibbeh is too wet, add a little more bulgur to the meat mixture.
Food safety advice:
- Make sure to cook the kibbeh to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Kibbeh is a traditional Middle Eastern dish that originated in Lebanon.
Flavor profiles:
- The cumin and sumac give the kibbeh a warm and earthy flavor, while the yogurt adds a tangy and creamy element.
Serving suggestions:
- Serve the kibbeh as a main dish for lunch or dinner.
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Region: Lebanese