Middle Eastern > Lebanese > Stuffed

Stuffed Kibbeh Recipe

Ingredients with Measurements:
- 2 cups fine bulgur wheat
- 1 pound ground beef or lamb
- 1 large onion, finely chopped
- 1/2 cup pine nuts
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 tablespoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/4 cup pomegranate molasses
- 1/4 cup water
- 1/2 cup chopped walnuts
- 1/2 cup chopped dried apricots
- 1/2 cup chopped dried figs

Special Equipment Needed:
- Food processor
- Large mixing bowl
- Baking dish

Step-by-Step Instructions:

1. Preheat oven to 375°F.

2. Soak the bulgur wheat in cold water for 30 minutes. Drain and squeeze out any excess water.

3. In a food processor, pulse the ground beef or lamb, onion, pine nuts, parsley, mint, allspice, cinnamon, black pepper, and salt until well combined.

4. In a large mixing bowl, combine the bulgur wheat, vegetable oil, pomegranate molasses, and water. Knead the mixture until it forms a dough.

5. Divide the dough into two equal portions. Press one portion into the bottom of a baking dish.

6. Spread the meat mixture over the bulgur wheat dough.

7. Sprinkle the walnuts, dried apricots, and dried figs over the meat mixture.

8. Press the remaining bulgur wheat dough over the filling, sealing the edges.

9. Using a sharp knife, score the top of the kibbeh into diamond shapes.

10. Bake for 45 minutes or until golden brown.


- Time:
Preparation time: 45 minutes
- Cooking time: 45 minutes
Temperature:
- 375°F
Serving size:
- 6-8 servings

Nutritional information:
- Calories: 470
- Fat: 27g
- Carbohydrates: 37g
- Protein: 21g
- Fiber: 6g
- Sugar: 15g

Substitutions for ingredients:
- Ground beef or lamb can be substituted with ground chicken or turkey.
- Pine nuts can be substituted with chopped almonds or cashews.
- Pomegranate molasses can be substituted with lemon juice or vinegar.
- Walnuts, dried apricots, and dried figs can be substituted with any dried fruit and nut combination of your choice.

Variations:
- Add cooked rice or bulgur wheat to the meat mixture for a heartier filling.
- Use ground chicken or turkey instead of beef or lamb for a lighter version.
- Add feta cheese or goat cheese to the filling for a tangy twist.

Tips and Tricks:
- Soaking the bulgur wheat in cold water helps to soften it and make it easier to work with.
- Use a sharp knife to score the top of the kibbeh into diamond shapes to make it easier to cut after baking.
- Serve with a side of tzatziki sauce or hummus for dipping.

Storage Instructions:
- Store leftover kibbeh in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
- To reheat, place the kibbeh in a preheated oven at 350°F for 10-15 minutes or until heated through.

Presentation Ideas:
- Serve the kibbeh on a platter with fresh herbs and lemon wedges for garnish.

Garnishes:
- Fresh herbs, such as parsley or mint
- Lemon wedges

Pairings:
- Tzatziki sauce
- Hummus
- Tabouli salad

Suggested Side Dishes:
- Roasted vegetables
- Rice pilaf
- Grilled pita bread

Troubleshooting Advice:
- If the bulgur wheat dough is too dry, add a little more water until it comes together.
- If the kibbeh is too dry after baking, drizzle a little olive oil over the top before serving.

Food Safety Advice:
- Make sure to cook the kibbeh to an internal temperature of 165°F to ensure it is safe to eat.

Food History:
- Kibbeh is a traditional Middle Eastern dish that originated in Lebanon.

Flavor Profiles:
- Savory, slightly sweet, and nutty.

Serving Suggestions:
- Serve the kibbeh as a main dish with a side salad or as an appetizer with dips and pita bread.

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Region: Lebanese

Taste: Savory, Spicy, Tangy, Nutty, Earthy