All Easy Recipes. Easy to find and easy to cook.
   Last recipe(s) added: May 08, 2013   •   Total recipes count: 5549 Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: Dec 21, 2007  •  Visited (713)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Baked Kibbeh
What You Need:
ALL OF THE INGREDIENTS FOR RAW KIBBEH WITH FOLLOWING EXCEPTIONS
  • Increase bulgur to 2 cups, dry, and soak in 4 cups water for ½ hour, drain well
  • Substitute 2 large yellow onions, peeled, for the dried onion flakes
  • Omit the garnishes

    THE STUFING
  • ½ pound boneless leg of lamb (no fat or gristle)
  • 2 tablespoons butter
  • ¼ cup pine nuts
  • 1 medium yellow onion, peeled and finely chopped
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • Salt and freshly ground black pepper to taste
  • 5 tablespoons olive oil for oiling the pan and topping the meat

  • How To Cook:
    1. Prepare the kibbeh mixture and set aside in a bowl.

    2. Grind the lamb coarsely in your meat grinder. Saute the lamb in the butter until the moisture has evaporated, then add all the other ingredients except the oil and continue cooking until the onions are transparent.

    3. Oil a 9 X 13-inch glass baking dish well with 2 tablespoons of the olive oil. Spread a ¼-inch layer of the raw kibbeh evenly in the bottom. Keep your hands moist and the kibbeh will spread more evenly and smoothly.

    4. Next, spread all the stuffing evenly over the bottom layer. Form the remaining raw kibbeh into 1-inch-thick patties and lay them over the stuffing. With your hands still moist, join the patties and smooth them into a thick layer to cover the stuffing.

    5. Using a paring knife, score lines about ¼ inch deep into the meat, making 1-inch-long diamond patterns all over. Lightly cover with the remaining 3 tablespoons of olive oil.

    6. Bake in a preheated 400°F oven for 20 minutes. Reduce heat to 300°F and bake for at least 30 minutes, or until golden brown.

    7. To serve, cut the meat into 8 pieces.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Middle East » Lebanon
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Grains & Cereals » Wheat
    Main Ingredient » Condiments » Oil
    Dish » Appetizers



     




    Advanced Search Advanced Search


    All-Fish-Seafood-Recipes.com

     
    Free counters!
    All Easy Recipes Copyright© 2005 - 2013 All Easy Recipes, Inc. All rights reserved. Advertise with Us | Resources | Contact Us | Terms of Use | Privacy