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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Kibbi is the national dish of Lebanon and can come in several styles, raw or as this recipe for basically a baked meat loaf served as part of a banquet. Serve with sliced cucumbers and Lebanese bread with a sauce made of yoghurt, garlic and salt. Ingredients:
1.5-2 cups buckwheat |
750g meat (hogget or lamb, double minced) |
4-6 cloves garlic, minced |
1.5 spanish/red onions, minced |
1 teaspoon mixed spices (2 parts allspice, 2 parts black pepper, 1 part white pepper) |
1/2 teaspoon cinnamon |
salt to taste |
1/2 cup iced water |
2 tblspns oil |
1 cup olive oil extra |
Directions:
1. Wash buckwheat and drain.
2. Soak in enough water to allow 2cm headroom for 15-30 minutes
3. Drain off water and squeeze dry in hands
4. This step can be done the day prior and either kept in the fridge or frozen for further use
5. In a blender or food processor combine the double minced meat, onions, spices, seasoning with minced garlic and iced water
6. Combine mince mixture, buckwheat and oil
7. Preheat oven to 230°C for 10 minutes
8. Line a baking tray with a thin layer of oil
9. Put lumps of meat mixture all over the tray and spread evenly with wet hands to make a flattish loaf about 1.5cm thick
10. Deeply score the surface in 5cm diamond pattern to allow extra oil to penetrate (see photo)
11. Cover the mixture with a thick film of oil and bake on centre shelf for 20 miins.
12. Transfer to top shelf to 10 minutes to brown the top
13. Keep juicy and don't let the mixture dry out. It should still be moist when finished cooking
14. Cut into slices and make it into a 'wrap' with sliced cucumbers and a yoghurt, garlic, salty sauce
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