Ingredients with Measurements:
- 1 pound ground lamb
- 1 cup fine bulgur wheat
- 1 onion, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons red pepper paste
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/4 cup pine nuts, toasted
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Rinse the bulgur wheat in cold water and let it soak for 30 minutes.
2. In a food processor, pulse the onion until finely chopped.
3. In a large bowl, combine the ground lamb, soaked bulgur wheat, chopped onion, tomato paste, red pepper paste, cumin, coriander, cinnamon, allspice, salt, and black pepper. Mix well with your hands.
4. Preheat the oven to 375°F.
5. Grease a 9x13 inch baking dish with vegetable oil.
6. Spread half of the lamb mixture evenly in the bottom of the baking dish.
7. Sprinkle the toasted pine nuts over the lamb mixture.
8. Spread the remaining lamb mixture over the pine nuts, pressing down firmly.
9. Score the top of the lamb mixture with a knife to create diamond shapes.
10. Drizzle the remaining vegetable oil over the top of the lamb mixture.
11. Bake for 45-50 minutes, or until the top is golden brown and crispy.
12. Let the kibbeh cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 460
- Fat: 31g
- Carbohydrates: 21g
- Protein: 23g
- Fiber: 5g
- Sugar: 3g
Substitutions for ingredients:
- Ground beef can be substituted for ground lamb.
- Fine semolina can be substituted for bulgur wheat.
- Almonds or walnuts can be substituted for pine nuts.
Variations:
- Add chopped parsley or mint to the lamb mixture for extra flavor.
- Stuff the lamb mixture with a filling of sautéed onions, ground beef, and spices.
- Serve the kibbeh with a side of tzatziki or hummus.
Tips and tricks:
- Soaking the bulgur wheat in cold water helps to soften it and make it easier to mix with the lamb.
- Use a sharp knife to score the top of the lamb mixture to create diamond shapes.
- Toasting the pine nuts in a dry skillet over medium heat for a few minutes adds extra flavor and crunch.
Storage instructions:
- Store leftover kibbeh in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the kibbeh in a baking dish and cover with foil.
- Bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the kibbeh on a platter garnished with fresh herbs and lemon wedges.
Garnishes:
- Chopped parsley or mint
- Lemon wedges
Pairings:
- Serve the kibbeh with a side of tabbouleh or fattoush salad.
Suggested side dishes:
- Tabbouleh salad
- Fattoush salad
- Hummus
- Tzatziki
Troubleshooting advice:
- If the kibbeh is too dry, add a little more vegetable oil to the lamb mixture.
- If the kibbeh is too wet, add a little more bulgur wheat to the lamb mixture.
Food safety advice:
- Make sure the lamb 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 made with ground meat and bulgur wheat. It is commonly served in Lebanon, Syria, and other countries in the region.
Flavor profiles:
- Spicy, savory, nutty
Serving suggestions:
- Serve the kibbeh as a main dish with a side of salad or dip.
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Region: Lebanese