Ingredients with Measurements:
- 1 pound ground lamb
- 2 cups bulgur wheat
- 1 cup plain Greek yogurt
- 1/2 cup tahini
- 1/4 cup pine nuts
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped onion
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
Special equipment needed:
- Food processor
- Large mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the bulgur wheat in cold water and drain well. Add it to a food processor and pulse until it becomes a fine texture.
3. In a large mixing bowl, combine the ground lamb, bulgur wheat, chopped onion, parsley, mint, olive oil, cumin, cinnamon, allspice, salt, and pepper. Mix well until all ingredients are evenly distributed.
4. In a separate bowl, whisk together the Greek yogurt and tahini until smooth.
5. Spread half of the lamb mixture evenly in the bottom of a baking dish. Pour the yogurt-tahini mixture over the lamb mixture, spreading it evenly.
6. Add the remaining lamb mixture on top of the yogurt-tahini layer, spreading it evenly.
7. Sprinkle the pine nuts on top of the lamb mixture.
8. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the lamb is cooked through.
9. Let the kibbeh labanie cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 22g
Protein: 21g
Sodium: 160mg
Sugar: 2g
Substitutions for ingredients:
- Ground beef or turkey can be substituted for ground lamb.
- Almonds or walnuts can be substituted for pine nuts.
- Dried parsley and mint can be substituted for fresh.
Variations:
- Add chopped garlic to the lamb mixture for extra flavor.
- Use a different type of ground meat, such as chicken or beef.
- Add chopped spinach or kale to the lamb mixture for extra nutrition.
Tips and tricks:
- Make sure to rinse the bulgur wheat well to remove any dirt or debris.
- Use a food processor to make the bulgur wheat fine enough to mix well with the lamb.
- Let the kibbeh labanie cool for a few minutes before serving to allow the layers to set.
Storage instructions:
Store any leftover kibbeh labanie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kibbeh labanie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kibbeh labanie on a large platter and garnish with fresh herbs and a drizzle of olive oil.
Garnishes:
- Fresh parsley and mint
- Drizzle of olive oil
- Lemon wedges
Pairings:
- Hummus and pita bread
- Tabouli salad
- Roasted vegetables
Suggested side dishes:
- Rice pilaf
- Grilled vegetables
- Greek salad
Troubleshooting advice:
- If the kibbeh labanie is too dry, add a little more yogurt or tahini to the mixture.
- If the kibbeh labanie is too wet, add a little more bulgur wheat to the mixture.
Food safety advice:
- Make sure to cook the lamb thoroughly to an internal temperature of 160°F to prevent foodborne illness.
- Store any leftover kibbeh labanie in the refrigerator within 2 hours of cooking.
Food history:
Kibbeh is a traditional Middle Eastern dish made with ground meat and bulgur wheat. It is often served during special occasions and holidays.
Flavor profiles:
The kibbeh labanie has a rich and savory flavor from the ground lamb and spices, with a creamy and tangy flavor from the yogurt-tahini layer.
Serving suggestions:
Serve the kibbeh labanie as a main dish with a side salad or roasted vegetables. It can also be served as an appetizer with hummus and pita bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Lebanese