Perfectly Imperfect, Vintage

Sunday, October 1, 2017

Baked Kibbee



Ingredients:

FILLING
1 medium onion - finely chopped
2 Tablespoons Olive Oil
½ pound fresh ground lamb (not lean)
½ teaspoon ground allspice (or glove)
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon black pepper
¼ cup pine nuts (toasted) + 2 tablespoons for garnish

BULGUR MIXTURE
1 cup fine Bulgur wheat (6 ½ oz)
1 medium onion – finely chopped
1 pounds ground lamb (not lean)
1 teaspoon salt
½ teaspoon cinnamon
1 teaspoon ground allspice (or glove)
2 ½ tablespoons olive oil
½ teaspoons black pepper

Prepare FILLING
Saute onion over moderate heat – until golden brown
1. Add olive oil in a saute pan
2. Add lamb, allspice, salt, cinnamon and pepper cook. Stir, breaking up lumps until lamb is no longer pink.
3. Remove from heat add in pine nuts

Prepare BULGUR MIXTURE
Preheat over to 400

1. Cover bulgur by 1-inch cold water in a bowl.
When dust and chaff rise to the surface, pour off the water.
2. Repeat water process 2 more times.
3. Cover bulgur with water let stand 10 minutes
4. Drain in a fine-mesh sieve – press hard to remove all water – transfer to large bowl.
5. In a food processor: pulse onion until finely chopped. Add in lamb, allspice, salt, cinnamon, and pepper. Pulse until meat looks smooth.
6. Transfer to a bowl and then add in bulgur mix with your hands.

Assemble and Bake
1. Lightly grease (olive oil) baking dish ( 13X9) depending on how thick you like it.
Press half the bulgur mixture evenly onto the bottom and side of the baking dish.
2. Spoon the meat filling evenly over the bulgur mixture.
3. Spoon the remaining bulgur mixture. Smooth the top
4. Brush the top with remaining olive oil
5. Score in a cross-hatch pattern


Bake 400 in middle of oven 35-40 minutes or until cooked through


Preheat broiler – Broil 5-7 minutes until top is crusty


Add remaining pine nuts for garnish

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