Ingredients with Measurements:
- 1 cup fine bulgur wheat
- 1 pound ground lamb
- 1 onion, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1 pound fresh spinach, washed and chopped
- 4 ounces feta cheese, crumbled
- 2 cups plain Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons fresh mint, chopped
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Large mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the bulgur wheat, ground lamb, onion, cinnamon, allspice, cumin, coriander, salt, and black pepper. Mix well until all ingredients are evenly distributed.
3. In a small skillet, toast the pine nuts over medium heat until lightly browned. Add the pine nuts to the lamb mixture and mix well.
4. In the same skillet, heat the olive oil over medium heat. Add the chopped spinach and cook until wilted, about 5 minutes. Add the spinach to the lamb mixture and mix well.
5. Grease a baking dish with olive oil. Spread half of the lamb mixture evenly in the bottom of the dish.
6. Sprinkle the crumbled feta cheese over the lamb mixture.
7. Spread the remaining lamb mixture over the feta cheese, pressing down gently to create an even layer.
8. Bake the kibbeh labanie for 30-35 minutes, or until the top is golden brown and crispy.
9. While the kibbeh labanie is baking, prepare the labanie sauce. In a food processor or blender, combine the Greek yogurt, garlic, mint, salt, and pepper. Blend until smooth.
10. Serve the kibbeh labanie hot, topped with the labanie sauce.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 470
Fat: 26g
Protein: 32g
Carbohydrates: 29g
Fiber: 6g
Sugar: 6g
Sodium: 640mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Walnuts or almonds can be substituted for the pine nuts.
- Baby spinach can be substituted for the fresh spinach.
Variations:
- Add chopped fresh herbs, such as parsley or cilantro, to the lamb mixture for extra flavor.
- Use different types of cheese, such as goat cheese or blue cheese, instead of feta cheese.
- Add chopped roasted red peppers or sun-dried tomatoes to the lamb mixture for extra flavor.
Tips and tricks:
- Soak the bulgur wheat in water for 30 minutes before using to soften it and make it easier to mix with the other ingredients.
- Use a sharp knife to cut the kibbeh labanie into slices for serving.
- Leftover kibbeh labanie can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover kibbeh labanie can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kibbeh labanie, place it in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the kibbeh labanie on a large platter, garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
- Serve with a side salad of mixed greens and tomatoes.
- Serve with warm pita bread and hummus.
Suggested side dishes:
Mixed greens salad, warm pita bread, hummus
Troubleshooting advice:
- If the kibbeh labanie is too dry, add a little more olive oil to the lamb mixture.
- If the kibbeh labanie is too wet, add a little more bulgur wheat to the lamb mixture.
Food safety advice:
- Cook the kibbeh labanie to an internal temperature of 160°F to ensure that the meat is fully cooked.
- Store leftover kibbeh labanie in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Kibbeh labanie is a traditional Lebanese dish made with bulgur wheat, ground meat, and yogurt sauce. It is often served as a main course or appetizer.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve the kibbeh labanie hot, topped with the labanie sauce and garnished with fresh herbs and lemon wedges.
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Region: Lebanese