Ingredients with Measurements:
- 1 cup bulgur wheat
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 1/2 cup chopped fresh spinach
- 1/4 cup pine nuts
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup olive oil
- 1/4 cup cold water
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. Place the bulgur wheat in a food processor and pulse until it becomes a fine texture.
3. In a large bowl, combine the ground beef or lamb, chopped onion, chopped spinach, pine nuts, ground cumin, ground coriander, salt, black pepper, and cayenne pepper. Mix well.
4. Add the bulgur wheat to the meat mixture and mix well.
5. Add the olive oil and cold water to the mixture and mix well.
6. Grease a baking dish with olive oil.
7. Spread half of the meat mixture in the bottom of the baking dish.
8. Layer the spinach on top of the meat mixture.
9. Spread the remaining meat mixture on top of the spinach.
10. Use a sharp knife to cut the kibbeh into diamond shapes.
11. Bake in the preheated oven for 30-35 minutes, or until the kibbeh is cooked through and golden brown.
12. Serve hot with your favorite side dishes.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 24g
- Protein: 25g
- Fiber: 6g
Substitutions for ingredients:
- Ground beef or lamb can be substituted with ground turkey or chicken.
- Pine nuts can be substituted with chopped walnuts or almonds.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Kibbeh can be made with different fillings such as cheese, meat, or vegetables.
- Kibbeh can be fried instead of baked for a crispy texture.
Tips and tricks:
- Soak the bulgur wheat in cold water for 30 minutes before processing it in the food processor.
- Use a sharp knife to cut the kibbeh into diamond shapes for a traditional look.
- Serve with a side of tzatziki sauce or hummus for added flavor.
Storage instructions:
- Store leftover kibbeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover kibbeh in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kibbeh on a platter with a side of tzatziki sauce or hummus.
- Garnish with chopped parsley or cilantro.
Pairings:
- Serve with a side of tabbouleh salad or fattoush salad.
Suggested side dishes:
- Tabbouleh salad
- Fattoush salad
- Hummus
- Tzatziki sauce
Troubleshooting advice:
- If the kibbeh is too dry, add more water to the mixture.
- If the kibbeh is too wet, add more bulgur wheat to the mixture.
Food safety advice:
- Make sure the meat is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Kibbeh is a traditional Middle Eastern dish that originated in Lebanon.
Flavor profiles:
- Savory
- Spicy
- Nutty
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Lebanese