baked kibbee

fishlessman · October 2004

picked up a few cheap lamb shoulders last week. made sausages, pastitsio, marinated lamb roast(tonight). would like to make a baked kibbee in the egg this week. does anyone have a good recipe

Wise One · October 2004

fishlessman, here is one I pulled thatlooked quite easy and easily adaptable to the BGE:
Baked Kibbee
Ready in: 30-60 minutes
Difficulty: 3
(1=easiest :: hardest=5)
1 pound lean ground beef or lamb
1/2 cup fine- to medium-grade bulgar (crushed wheat)
1 medium onion, finely chopped
2 tablespoons pine nuts or walnuts
2 tablespoons dried parsley
2 tablespoons water
1 tablespoon peanut oil
1/2 teaspoon dried mint
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
Combine the meat, bulgar, onion, water, parsley, mint, allspice, pepper, and cinnamon in a food processor. Process until doughy. Preheat oven to 350F (175C). Lightly oil an 8 inch square baking dish or a 9 inch round baking dish. Pat half of the meat mixture into the pan. Sprinkle the nuts over the top. Then cover with the remaining meat. [p]While still in the pan, cut the kibbe into 1 1/2 inch square or diamond shapes. Brush the peanut oil over the top. Bake for 30 to 35 minutes, or until firm and browned well. Serve the kibbe from the pan or invert it onto a platter.[p]

fishlessman · October 2004

Wise One, bulgar wheat,would this be like a crushed shredded wheat or is it a product thatis easily available

Wise One · October 2004

fishlessman, youcan usually find Bulgar Wheat atthe local health food store or at a specialty food store like Whole Foods. It's not the same as shredded wheat although it might work as a substitute.
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Bulgar[p]Bulgar is man's oldest recorded use of wheat. Bulgur is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking the remaining kernel into small pieces.[p]Its uses are numerous from salads to soup, from breads to desserts. It is a nutritious extender and thickener for meat dishes and soups. Bulgur will absorb twice its volume in water and can be used in place of rice in any recipe.[p]Bulgur is convenient since it can be either soaked in water or cooked to be edible.[p]

fishlessman · October 2004

Wise One,thanks for the info. there is a lebanese market near me that should have it along with good syrian bread and yogurt to make kibbee sandwhiches.

Wise One · October 2004

fishlessman, sounds delicious. Let us know how it turns out.

baked kibbee

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