Kibbi bi Saneah (Baked Kibbi or Baked Kibbeh)


Ingredients:

4.5 pounds of lean ground beef or lamb
3 teaspoons of Ground Allspice
2 ½ cups of soaked fine bulgar wheat (wheat needs to be soaked for about 20 minutes before using)
3 teaspoons of salt (add more to taste)
1 medium onion, finely chopped
½ cup or 4 ounces of snobar (pinenuts)
2-3 ounces of butter
2 tablespoons of Extra Virgin Olive Oil
Serve with Plain Yogurt or Yogurt Salad (laban)

Directions:
Preheat oven to 350 degrees.
Baked Kibbeh goes in the oven as three even layers. If you are using 3 pounds of meat, then it’s 1,1, and 1. In this recipe, I used 4.5 pounds of meat, so it’s 1.5, 1.5, and 1.5. The bottom and top layer are raw, and the middle layer is cooked. See pictures for detail. I used the lasagna pan from Pampered Chef and the Kibbeh came out great. It’s a 14”x9”x3”. You can use a 12×9, but make sure you have at least a ½ inch from the top of the pan left empty.

Middle Layer:
Saute’ onions in one tablespoon of oil for about 3 minutes on medium heat. Add one and a half pounds of ground meat, allspice, and salt, and cook until meat is browned. Add snobar (pinenuts) and mix thoroughly. Set aside to cool while the other layers are prepared.

Top and Bottom layers:
With your hands, combine three pounds of meat in a large bowl, soaked bulgar wheat, one tablespoon of oil, two teaspoons of ground allspice, and 2 teaspoons of salt. Mix well until wheat and seasoning is evenly distributed.

Layering:

Grease bottom of pan with nonstick cooking spray, or very little butter or olive oil. Place half of the raw meat mixture on the bottom of the pan and rub olive oil on hands to spread the mixture evenly. Add cooked meat mixture and spread evenly across the bottom layer making sure there are no large clumps of ground meat. Using olive oil, spread the last raw layer on top of the cooked layer.

Bottom layer shown:

With Middle Layer:

With Top layer:


Cutting Kibbeh (Before oven):

Take a sharp knife and cut the Kibbeh diagonally from one end and shown below.

Once finished, cut the Kibbeh again in the other direction from the adjacent corner that you started on, forming squares as shown below:

The final step is optional and includes placing small pats of butter over the top layer.

Cook Kibbi for about 45 minutes covered with foil, and then cook uncovered until top is browned and cooked throughout.

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2 comments

    1. Thanks Jenny! I think we need to get the commissary to start carrying the old tahini again or we could just go to Paris and stock up. This new one they are stocking is not the best.

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