Ingredients with Measurements:
- 1 lb ground beef
- 2 cups fine bulgur wheat
- 1 onion, chopped
- 1 tsp salt
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp black pepper
- 1/4 cup pine nuts
- 1/4 cup vegetable oil
- 2 cups cold water
Special equipment needed:
- Food processor
Step-by-step instructions:
1. Soak the bulgur wheat in cold water for 30 minutes.
2. Drain the bulgur wheat and squeeze out any excess water.
3. In a food processor, combine the bulgur wheat, ground beef, onion, salt, allspice, cinnamon, and black pepper. Pulse until well combined and the mixture is smooth.
4. In a separate pan, toast the pine nuts until lightly browned.
5. Preheat the oven to 375°F.
6. Grease a baking dish with vegetable oil.
7. Spread half of the kibbeh mixture evenly in the bottom of the baking dish.
8. Sprinkle the toasted pine nuts on top of the kibbeh mixture.
9. Spread the remaining kibbeh mixture on top of the pine nuts.
10. Use a knife to score the top of the kibbeh into diamond shapes.
11. Drizzle the vegetable oil over the top of the kibbeh.
12. Pour the cold water into the baking dish.
13. Bake the kibbeh for 45-50 minutes, or until the top is golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 20g
Sodium: 400mg
Substitutions for ingredients:
- Ground lamb can be used instead of ground beef.
- Walnuts or almonds can be used instead of pine nuts.
Variations:
- Add chopped parsley or mint to the kibbeh mixture for added flavor.
- Stuff the kibbeh with a filling of ground beef, onions, and pine nuts.
Tips and tricks:
- Make sure to squeeze out any excess water from the bulgur wheat before combining it with the ground beef.
- Use a sharp knife to score the top of the kibbeh into diamond shapes.
- Serve the kibbeh with a side of tzatziki or hummus.
Storage instructions:
Leftover kibbeh can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kibbeh, place it in a preheated 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.
Garnishes:
Chopped parsley or mint
Pairings:
Tzatziki, hummus, or a side salad
Suggested side dishes:
Tabbouleh, fattoush, or roasted vegetables
Troubleshooting advice:
If the kibbeh is too dry, add a little more water to the baking dish 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.
Food history:
Kibbeh is a traditional Middle Eastern dish that originated in Lebanon. It is made with a mixture of ground meat and bulgur wheat and can be served baked, fried, or raw.
Flavor profiles:
The kibbeh has a savory and slightly spicy flavor from the allspice and cinnamon. The pine nuts add a nutty crunch to the dish.
Serving suggestions:
Serve the kibbeh as a main dish with a side of tzatziki or hummus, or as an appetizer with pita bread.
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Region: Syrian