Ingredients with Measurements:
- 1 pound ground beef
- 1 cup fine bulgur wheat
- 1 onion, finely chopped
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup pomegranate molasses
- 1/4 cup olive oil
- 1/4 cup pine nuts, toasted
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Soak the bulgur wheat in cold water for 30 minutes. Drain and squeeze out any excess water.
2. In a food processor, pulse the onion until finely chopped. Add the ground beef, soaked bulgur, cumin, coriander, cinnamon, allspice, black pepper, and salt. Pulse until well combined.
3. Preheat the oven to 375°F.
4. In a small bowl, whisk together the pomegranate molasses and olive oil.
5. Grease a baking dish with olive oil. Spread half of the kibbeh mixture evenly in the bottom of the dish.
6. Drizzle half of the pomegranate molasses mixture over the kibbeh. Sprinkle with half of the pine nuts.
7. Spread the remaining kibbeh mixture over the top. Drizzle with the remaining pomegranate molasses mixture. Sprinkle with the remaining pine nuts.
8. Bake for 30-35 minutes, or until the kibbeh is cooked through and the top is golden brown.
9. Garnish with chopped parsley and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 20g
Protein: 22g
Sodium: 330mg
Sugar: 6g
Substitutions for ingredients:
- Ground lamb can be substituted for ground beef.
- Walnuts or almonds can be substituted for pine nuts.
- Lemon juice can be substituted for pomegranate molasses.
Variations:
- Add chopped mint or parsley to the kibbeh mixture for extra flavor.
- Stuff the kibbeh with a filling of cooked ground beef, onions, and pine nuts before baking.
- Serve with a side of tzatziki or hummus.
Tips and tricks:
- Make sure to squeeze out any excess water from the soaked bulgur wheat to prevent the kibbeh from being too wet.
- Use a sharp knife to cut the kibbeh into squares before serving.
- Leftover kibbeh can be reheated in the oven or microwave.
Storage instructions:
Leftover kibbeh can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the kibbeh in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the kibbeh on a platter with a drizzle of pomegranate molasses and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side of tabbouleh or fattoush salad.
- Pair with a glass of red wine, such as a Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Tabbouleh salad
- Fattoush salad
- Hummus
- Tzatziki
Troubleshooting advice:
- If the kibbeh is too dry, add a tablespoon of water to the kibbeh mixture before baking.
- If the kibbeh is too wet, add a tablespoon of flour to the kibbeh mixture before baking.
Food safety advice:
- Make sure to cook the kibbeh to an internal temperature of 160°F to ensure it is safe to eat.
- 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 often served during special occasions and holidays.
Flavor profiles:
The kibbeh has a savory and slightly sweet flavor from the spices and pomegranate molasses.
Serving suggestions:
Serve the kibbeh with a side of tabbouleh or fattoush salad and a glass of red wine.
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Region: Middle Eastern