The kibbeh is the one of the traditional dishes in Lebanese cuisine. The basic recipe is the same for all dishes of kibbeh. But different spices are used in different regions
Summary: kibbeh is a like a thick paste made from meat+ bulgur+spices. Meat can be beef or lamb. Bulgur can b yellowish or brownish and spices differ from one region to another.
the oven baked kibbeh consists of 3 layers. 1st is kibbeh paste 1/2 cm thick. the second is a stuffing and the third is a kibbeh paste 1/2 cm. I use a rectangular mould 20x30cm. Bake 40 mins at 180 C
this mix contributes to the flavor of Lebanese recipes. It is worth the trouble either to buy the mix on line or make your own. It is very simple. Refer to my guide Lebanese seven spices.
1st we prepare the paste 500 g of meat. . Here I am using beef filet steak.
Put meat in the food processor
Add a bit of salt
Reduce meat to a paste
Put in a bowl
Cover with a cling film and put in the freezer for 1 hr
250 g of fine Bulgur. Wash few times in cold tap water. Strain Then put in the freezer 1 hr. ingredients has to b very cold and it will be much simpler to grind bulgur to a finer texture.
Add the very cold meat over the bulgur. And . Add ice water as the food processor is on. Continue until the desired consistency. It should b a soft paste refrigerate them. Then prepare the stuffing
The stuffing is a mixture fried diced onions and fried diced meat + grilled pine seeds + cinnamon.
Fry 2 onions in olive oil or ??? Ur choice
Put them on a kitchen towel to take out the extra oil
Dice the meat. We need 150 g
Fry the meat in little oil
Grilled pine seeds. You need 50 g more or less
Stuffing ingredients. Mix
Stuffing is ready
Take out the kibbeh paste And divide it into 2 parts.
Grease the mould. Spread the first kibbeh paste layer. Put the stuffing and press it well until it sinks in the paste... Like above. Traditionally round moulds are used. Optional.
A closer view
Add the third layer
It has to be cut like you would cut cooked brownies. Here are series of fotos how I would do it
When I arrive to the desired size. The I will cut the kibbeh all the way to the bottom and run the knife around the edges.
Put 4 TBsp of clarified butter or olive oil. No worry.Once cooked you throw away the boiling fat so z kibbeh will not absorb it. But it will not be shiny and would look dry. So it is a choice
Here it is cooked and I threw away all the fat. The result is like above. So the decision is yours.
Another suggestion. It depends on the serving dishes one has.