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Baked Kibbi [Kibbi Bil Saynieh]:
Submitted by: Madame Wardeh | Date Added: 18 Jul 2010
Listed in: Lebanese Dishes

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?
Ingredients

• ½ kg (16 oz) ground lean meat
• ½ kg (16 oz) (2 ½ cups) burghul smooth cracked wheat, washed
• ½ tspn ground allspice (as desired)
• ½ tspn ground cinnamon
• 1 tspn salt
• ½ cup finely chopped onion
• ½ cup vegetable oil and butter mixture
• ¼ cup shortening, or butter (for greasing oven tray)
• 1 cup finely chopped onion
• ½ kg (16 oz) minced meat
• 1 cup shortening or butter
• 1 tspn salt
• ½ tspn ground allspice
• a dash of black pepper
• 1 cup fried pine nuts
Preparation

Filling:
• Sauté onion with shortening over medium heat.
• Stir in meat, salt, and spices.
• Cook for 15 minutes till tender.
• Remove from heat.
• Mix in pine nuts.
• Drain Burghul using a sieve, then press to remove excess water as much as possible.

Process :
• Meat and onion using a food processor.
• Remove meat mixture.
• Knead meat and burghul with your hands.
• Process meat mixture another time in the food processor.
• Remove, add salt and spices.
• Knead another time with wet palms (use cold water).
• Divide meat mixture into two, make from each 4 balls.
• Flatten each ball between your wet palms (use cold water).
• Place the 4 flattened balls in a greased oven tray (40x50 cm).
• Spread the 4 balls evenly using your wet palms (about 3 cm thick).
• Spread filling over meat as steps 5,6.
• Cover filling with rest of the meat mixture repeating the same procedure as before.
• Run a knife blade around edge of tray, then score deeply into diamond shapes.
• Pour oil and shortening over top.
• Bake in a moderate heat oven (200°C) for 30 minutes.
• Serve hot with salads and appetizers.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)