Ingredients with Measurements:
- 2 cups fine bulgur wheat
- 1 pound ground beef or lamb
- 1 large onion, finely chopped
- 1/2 cup pine nuts
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
- 1/4 cup pomegranate molasses
- 1/4 cup water
Special equipment needed:
- Food processor
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, soak the bulgur wheat in hot water for 30 minutes.
3. Drain the bulgur wheat and squeeze out any excess water.
4. In a food processor, pulse the onion and pine nuts until finely chopped.
5. Add the ground beef or lamb, allspice, cinnamon, cumin, salt, and black pepper to the food processor and pulse until well combined.
6. Add the bulgur wheat to the food processor and pulse until the mixture is smooth and well combined.
7. In a small bowl, whisk together the vegetable oil, pomegranate molasses, and water.
8. Spread half of the kibbeh mixture into the bottom of a 9x13 inch baking dish.
9. Pour the oil mixture over the kibbeh.
10. Spread the remaining kibbeh mixture over the top of the oil mixture.
11. Use a knife to score the top of the kibbeh into diamond shapes.
12. Bake for 45-50 minutes, or until the kibbeh is golden brown and cooked through.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
5. Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Fat: 26g
Carbohydrates: 25g
Protein: 15g
Sodium: 310mg
Sugar: 4g
Fiber: 4g
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.
- Pomegranate molasses can be substituted with lemon juice or white vinegar.
Variations:
- Add chopped parsley or mint to the kibbeh mixture for extra flavor.
- Stuff the kibbeh with a filling of your choice, such as spiced ground beef or lamb, or sautéed spinach and onions.
- Make mini kibbeh balls instead of a large baking dish.
Tips and tricks:
- Soaking the bulgur wheat in hot water helps to soften it and make it easier to blend with the other ingredients.
- Use a sharp knife to score the top of the kibbeh into diamond shapes for a traditional look.
- Serve with a side of tzatziki or hummus for dipping.
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 sprinkle of chopped parsley or mint on top.
- Garnish with pomegranate seeds for a pop of color.
Garnishes:
- Chopped parsley or mint
- Pomegranate seeds
Pairings:
- Tzatziki
- Hummus
- Tabouli salad
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Grilled pita bread
Troubleshooting advice:
- If the kibbeh mixture is too dry, add a little more water or oil to help it blend together.
- If the kibbeh is too crumbly, add an egg to help bind it together.
Food safety advice:
- Make sure to cook the kibbeh to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
- Kibbeh is a traditional Middle Eastern dish made with bulgur wheat and ground meat. It is often served during special occasions and holidays.
Flavor profiles:
- Spiced, savory, nutty, slightly sweet
Serving suggestions:
- Serve the kibbeh as a main dish with a side of vegetables and a dip, or as an appetizer with pita bread and hummus.
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Region: Lebanese