Baked Lamb Kibbeh Recipe
Baked Kibbeh is a dish of minced meat with bulgur and spices. It is regarded as the national dish of Lebanon and there are as many ways to prepare and serve kibbe as there are to spell it. Enjoy Lebanese Food and learn how to make delicious baked lamb kibbe.
1 large onion
1 lb 5 oz/6oo g boneless leg of lamb, diced
2½ cups (12 oz/350 g) bulgur wheat, soak in water for 10 minutes and squeezed out in cheesecloth (muslin)
1 teaspoon seven spices seasoning
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon dried mint
olive oil for brushing
For the filling
1 tablespoon,olive oil
7 oz/zoo g ground (minced) lamb
1 onion, chopped
⅓ cup (1½ oz/40 g) pine nuts, toasted
½ teaspoon seven spices seasoning
½ teaspoon pepper
½ teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cinnamon
First make the filling. Heat the oil in a skillet or frying pan, add the lamb, and cook over medium heat, stirring frequently, for 8-10 minutes until evenly browned.
Reduce the heat, add the onion, and cook, stirring occasionally, for another 5 minutes. Stir in the pine nuts, seven spices seasoning, pepper, salt, coriander, and cinnamon and cook for a few more minutes. Remove from the heat and set aside.
Put the onion and lamb into a food processor and process until finely ground (minced).
Tip into a bowl and add the bulgur wheat, seven spices seasoning, cumin, pepper, and mint, and knead well until thoroughly combined.
Dampen your hands with a little water, take a handful of the mixture, and mold into an oval to fit the palm of your hand. Use your index finger to make a hole in the top, then gradually make a hollow, working around with your finger to create a thin wall.
Add a tablespoonful of the filling, seal with a pinch, and reshape into an oval. Repeat this until all the lamb and bulgur mixture has been used.
Brush a baking sheet with oil, put the kibbeh onto it, and chill in the refrigerator for I hour. Preheat the oven to 400°F/200°C/Gas Mark 6.
Brush the kibbeh with oil and bake for 30 minutes or until cooked and golden.
Source: The Lebanese Kitchen Cookbook by Salma Hage's
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