Kibbeh Oven Baked Recipe

Looking for an easy Kibbeh Oven Baked recipe? Learn how to make Kibbeh Oven Baked using healthy ingredients.


Submitted by rbardawil

Makes 16 servings



1 Hands on time: 30 minutes Total time: 1 hour and 30 minutes Serves: 16

Recipe Ingredients for Kibbeh Oven Baked


Ingredients:

For the filling:
1 1/2 pounds Beef, Round, Top Round
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 medium onion
2 pounds Beef, Round, Top Round
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon allspice
4 1/2 cups Wheat Flour, Whole-grain
1/2 teaspoon baking soda
1/2 cup olive oil

Recipe Directions for Kibbeh Oven Baked

  1. Instructions:

  2. Preheat oven to 350 degrees.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Cut diagonal lines on the surface of the top layer. This helps the kibbeh cook evenly.

  8. 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.

  9. Notes:

  10. 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.

Categories

Main Dish

Nutrition Facts
Serving Size 182.4g
Amount Per Serving
Calories
435
Calories from Fat
167
% Daily Value*
Total Fat
18.6g
29%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
88mg
29%
Sodium
253mg
11%
Potassium
506mg
14%
Total Carbohydrates
30.5g
10%
Dietary Fiber
1.7g
7%
Sugars
1.7g
Protein
34.5g
Vitamin A 0% Vitamin C 4%
Calcium 3% Iron 29%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sugar
  • High in selenium
  • High in vitamin B12
  • High in zinc
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