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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Kibbee is often regarded as the national dish of Lebanon. It is eaten raw, fried, baked, simmered in a yoghurt sauce and a hundred other ways. The expertice of a Lebanese cook is often judged by the quality of his/her Kibbee. Read more . Kibbee is a Hands In recipe and achieving the correct balance of meat/wheat/onion ratio is a matter of feel and taste. Some meats and wheats take up seasoning differently. This is my family's recipe. Many recipes call for a small amount of Cinnamon or Alspice but we did not use it in Kibbee. Hope you enjoy. Ingredients:
2 lbs fine ground lean lamb (best meat from the leg. 99% of all fat and sinue removed) |
2/3 cup per lb. #2 (medium) burghul (cracked wheat) |
1 sweet onion pureed in a blender. (a hot onion will overwhelm the dish) |
salt, pepper to taste |
4 tbls or more melted clarified butter for brushing. |
1 medium size bowl of ice water |
filling |
1 lb course ground lamb shoulder (70/30 lean) |
1 - 2 tbls clarified butter |
1/4 cup pine nuts |
2 tbls pureed sweet onion |
salt & pepper to taste. |
Directions:
1. Pre heat oven to 400F
2. FILLING:
3. Heat Clarified Butter on med high heat. Add Pine Nuts. When they begin to brown, add meat, Onion Salt & Pepper to taste. Brown until meat just loses its color. Remove from heat. Dont over cook! Adjust Seasoning. Set aside.
4. KIBBEE:
5. Place ground Lamb in a large mixing bowl, cover and chill well. (I put it in the freezer for about 15-20 mins.
6. You will need the bowl of Ice Water standing by as you mix.
7. Wash Burghul several times and drain. You want it el Dente' not soft and mushy.
8. Place the Meat in a large bowl. With your hands, gently but thorougly knead, Salt, Pepper and Onion puree' into the Meat making sure everything is incorporated fully and evenly.
9. Start adding the Wheat, a little at a time. Incorporate each amount fully before adding more. As you are kneading, keep adding some of the ice water. The mixture should be quite moist. You are looking for a texture of approx. 60/40 Meat to Wheat. Keep the mixture moist by adding more Ice Water. (Dip your hands and let it drip into the mixture.)
10. At this point, if you are opposed to eating raw meat, you should probably fry some or make a quenelle' and boil it to see if it needs more seasoning. Adjust Salt and Pepper
11. Brush a 10 x 14 Baking dish with Clarified Butter. (If you use a smaller dish, the Kibbee will be too thick.) Divide Kibbee mixture in half.
12. Moisten hands with Ice Water and spread half the Kibbee mixture evenly on the bottom of the baking dish. Spread filling evenly on top of the bottom layer. With remaining Kibbee, pat out small portions and spread over the filling layer. Moisten hands and smooth out top layer.
13. Score the top with intersecting cross cuts to form diamond shapes.
14. Brush melted, Clarified Butter over the top layer. Bake at 400 for 30 to 40 Minutes
15. Serve hot or room temp with Minted Yoghurt as a condiment.
16. Tip: The wheat will swell and absorb moisture as it bakes. You are much better off having slightly too little wheat than too much. Also, it is better to have the mixture a little too wet than a little too dry
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