Ingredients with Measurements:
- 1 cup bulgur wheat
- 1 pound ground lamb
- 1 onion, finely chopped
- 1/2 cup pine nuts
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- Salt and pepper, to taste
- 3 cups plain yogurt
- 3 cloves garlic, minced
- 1/4 cup chopped fresh mint
- 2 red bell peppers, roasted and sliced
- Olive oil, for cooking
Special equipment needed:
- Food processor
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the bulgur wheat in cold water and drain well.
3. In a food processor, pulse the ground lamb, onion, pine nuts, flour, cinnamon, allspice, nutmeg, salt, and pepper until well combined.
4. Add the bulgur wheat to the lamb mixture and pulse until the mixture is smooth and well combined.
5. Grease a baking dish with olive oil and spread half of the lamb mixture evenly on the bottom of the dish.
6. Layer the roasted red pepper slices on top of the lamb mixture.
7. Spread the remaining lamb mixture on top of the red peppers, making sure to cover them completely.
8. Bake for 30-35 minutes, or until the kibbeh is golden brown and cooked through.
9. While the kibbeh is baking, prepare the labanie sauce by whisking together the yogurt, garlic, mint, salt, and pepper in a bowl.
10. Serve the kibbeh hot with the labanie sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 30-35 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 29g
Protein: 32g
Sodium: 350mg
Sugar: 7g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of lamb.
- Almonds or walnuts can be used instead of pine nuts.
- Greek yogurt can be used instead of plain yogurt.
Variations:
- Add chopped parsley or cilantro to the labanie sauce for extra flavor.
- Use roasted eggplant instead of red peppers for a vegetarian version.
- Add chopped dried apricots or raisins to the lamb mixture for a sweet and savory twist.
Tips and tricks:
- Soak the bulgur wheat in hot water for 10-15 minutes before using to soften it.
- Use a sharp knife to slice the roasted red peppers thinly for even layering.
- Serve the kibbeh with pita bread or flatbread for a complete meal.
Storage instructions:
Store leftover kibbeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kibbeh in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kibbeh on a platter with the labanie sauce on the side, garnished with fresh mint leaves.
Garnishes:
Fresh mint leaves, chopped parsley, or cilantro.
Pairings:
- Serve with a side of tabbouleh salad for a fresh and healthy meal.
- Pair with a glass of red wine, such as a Syrah or Cabernet Sauvignon.
Suggested side dishes:
- Hummus and pita bread
- Roasted vegetables
- Grilled halloumi cheese
Troubleshooting advice:
- If the kibbeh mixture is too dry, add a little water or olive oil to moisten it.
- If the kibbeh is too greasy, drain off any excess fat before serving.
Food safety advice:
- Make sure the lamb is cooked through to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover kibbeh in the refrigerator and consume within 3 days.
Food history:
Kibbeh is a traditional Middle Eastern dish made with ground meat and bulgur wheat. It is commonly served during special occasions and holidays.
Flavor profiles:
The kibbeh has a savory and spiced flavor, while the labanie sauce adds a tangy and refreshing note to the dish. The roasted red peppers provide a sweet and smoky flavor.
Serving suggestions:
Serve the kibbeh as a main course for a family dinner or as an appetizer for a party.
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Region: Lebanese