Baked Kibbeh (Tray Kibbeh)
Recipe No.: A-19
Arab110 minServes 8
Baked (tray) kibbeh is a form of Levantine kibbeh in which a meat-and-pine-nut filling is sandwiched between two layers of meat-and-bulgur dough, baked in a tray and cut into diamonds; it is easier to make than hand-shaped fried kibbeh. Kibbeh in general is regarded as a national dish of Lebanon and Syria, with Aleppo claiming many of its varieties, but the creation of the tray version has no documented date.
Ingredients for Baked Kibbeh
- For the kibbeh dough
- 300 gfine (#1) bulgur
- 400 glean lamb or beef, very finely ground
- 1medium onion, grated
- 2 tspsalt and ½ tsp black pepper
- 1 tspallspice and ½ tsp cinnamon
- For the filling
- 300 gground lamb or beef
- 2onions, finely chopped, and ½ cup pine nuts
- 1 tspseven-spice blend, ½ tsp cinnamon, salt and pepper
- 3 tbspghee or oil for the filling
- For the tray
- ¼ cupghee or oil to grease the tray and pour over the kibbeh
Method
- Soak the bulgur in cold water for 20 minutes and squeeze it dry.
- Process the meat with the onion, spices and salt with a few ice cubes to a smooth paste, then add the bulgur and process until combined. Chill the dough.
- For the filling: toast the pine nuts in the ghee and remove them, then cook the onions until soft, add the meat and break it up until dry and browned. Stir in the spices and pine nuts and cool.
- Heat the oven to 200°C and grease a 30 cm round or rectangular tray with ghee.
- With wet hands press half of the kibbeh dough into the bottom of the tray about 1 cm thick and smooth it well.
- Spread the filling over it, then flatten the rest of the dough in patches over the filling and smooth it to cover completely.
- Score the top into diamonds with a wet knife, cutting down to the filling, and pour the melted ghee over.
- Bake 40 to 45 minutes until well browned on top. Serve hot with yogurt and cucumber.
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