Evening Edge
What’s For Dinner?
DEL.ICIO.USBaked Kibbeh in the Pan
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In the Kitchen With ... Yvonne Rahme, Atlanta
Nominated by granddaughter Zeina Holwill:
"Teita (Arabic for grandmother) has over 70 years of experience in the kitchen since she grew up in Beirut, cooking for her family. She never refers to a recipe, and don't even try to write one down . . . she never measures anything. My jiddo (Arabic for grandfather) is 93 and claims that his long healthy life is due to her cooking.”
Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 16
Ingredients:
-
For the filling:
1 1/2 pounds lean ground meat (see note)
4 medium onions, finely chopped
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup olive oil
1/3 cup pine nuts
For the meat layers:
1 large onion, cut into 6 or 8 pieces
2 pounds extra lean meat
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
4 1/2 cups crushed wheat (bulgur), soaked in a large bowl of water for 30 minutes
1/2 teaspoon baking soda
1/2 cup olive oil
Instructions:
Preheat oven to 350 degrees.
To prepare the filling: In a large sauce pan, saute the ground meat and chopped onions. Add the salt, cinnamon, nutmeg, allspice and olive oil. Cook on low heat, stirring occasionally, for 15 to 20 minutes, or until the onions are soft. Meanwhile, in a small pan over medium heat, cook the pine nuts, stirring constantly, until lightly toasted. Stir into the meat and onion mixture and cook a few more minutes. Remove from heat and set aside.
While the filling is cooking, prepare the meat layers. Use a meat grinder or work in two batches with a food processor. Run the onion and meat through the grinder or food processor. Add the salt, cinnamon and allspice and run again. Transfer the mixture to a large bowl. Drain the bulgur and add it to the meat mixture. Using your hands, thoroughly combine. Sprinkle the mixture with the baking soda and mix in well by hand. Add 2 teaspoons water and mix well.
Lightly oil a 15-inch round baking dish. Press half the raw meat and bulgur mixture into the bottom of the pan. It should be about 1/2 inch thick. Spread all the cooked meat filling over the bottom layer.
With a handful of the remaining raw meat mixture, form a patty that is roughly 4 inches square and 1/2 inch thick. Place it on top of the cooked meat layer. Using all the raw meat mixture, continue to form patties and place them on top of the filling to create a "tiled" surface. Moisten your hands with cold water and press the surface to seal the seams, forming a solid layer.
Cut diagonal lines on the surface of the top layer. This helps the kibbeh cook evenly.
Pour the 1/2 cup olive oil over the surface. Bake the kibbeh on the top rack of the oven for 1 hour. Cool the kibbeh about 15 minutes before serving, cutting into pieces along the diagonal lines.
To prepare the filling: In a large sauce pan, saute the ground meat and chopped onions. Add the salt, cinnamon, nutmeg, allspice and olive oil. Cook on low heat, stirring occasionally, for 15 to 20 minutes, or until the onions are soft. Meanwhile, in a small pan over medium heat, cook the pine nuts, stirring constantly, until lightly toasted. Stir into the meat and onion mixture and cook a few more minutes. Remove from heat and set aside.
While the filling is cooking, prepare the meat layers. Use a meat grinder or work in two batches with a food processor. Run the onion and meat through the grinder or food processor. Add the salt, cinnamon and allspice and run again. Transfer the mixture to a large bowl. Drain the bulgur and add it to the meat mixture. Using your hands, thoroughly combine. Sprinkle the mixture with the baking soda and mix in well by hand. Add 2 teaspoons water and mix well.
Lightly oil a 15-inch round baking dish. Press half the raw meat and bulgur mixture into the bottom of the pan. It should be about 1/2 inch thick. Spread all the cooked meat filling over the bottom layer.
With a handful of the remaining raw meat mixture, form a patty that is roughly 4 inches square and 1/2 inch thick. Place it on top of the cooked meat layer. Using all the raw meat mixture, continue to form patties and place them on top of the filling to create a "tiled" surface. Moisten your hands with cold water and press the surface to seal the seams, forming a solid layer.
Cut diagonal lines on the surface of the top layer. This helps the kibbeh cook evenly.
Pour the 1/2 cup olive oil over the surface. Bake the kibbeh on the top rack of the oven for 1 hour. Cool the kibbeh about 15 minutes before serving, cutting into pieces along the diagonal lines.
Notes:
This is the national dish of Lebanon. It is often made with lamb but can also be made with beef. Just be sure to buy very lean meat, and either grind it yourself or ask the butcher to grind it for you. Note that the bulgur must be soaked before using.
Nutrition:
Per serving: 499 calories (percent of calories from fat, 55), 24 grams protein, 33 grams carbohydrates, 8 grams fiber, 31 grams fat (9 grams saturated), 71 milligrams cholesterol, 247 milligrams sodium.
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