INGREDIENTS FOR THE KIBBEH PASTE
1/2 Kg Meat, (Kibbeh meat being a paste-like pâté made from ground meat from the leg of the lamb or beef)
2 and 1/2 or 3 cups fine Bulgur, (cracked brown wheat)
I large Onion (grated)
2 tsp. Salt
1 tsp. Cinnamon
1 tsp. Lebanese 7 Spices
1 tsp. Cumin, (optional)
5 Basil leaves, (حبق)
1/2 cup Vegetable Oil & 1/2 cup Olive oil, (for baking), you can even add more oil for a tastier Kibbeh
METHOD
Wash the burghul, (cracked wheat) very well, rinse in several changes of water. Let drain and squeeze out all the excess water. Place it aside for at least one hour.
Grate the onion, add the salt, cinnamon, and spices, mix it well with the drained burghul then start adding the meat paste using the K beater machine to combine the Kibbeh together. (or you can use damp hands to combine the burghul with the meat to make a dough)
INGREDIENTS FOR THE FILLING
This inner filling is what goes inside or between the 2 layers of the dough
2 Ounce Minced Meat
2 or 3 large Onions (chopped)
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/2 tsp. 7 Spices
1/2 tsp. Cumin
2 large tbsp. Pine Nuts
1/2 cup of mixed Vegetable Oil and Olive Oil (half by half)
METHOD
Heat up the oil, then add the chopped onions, cook until soft and light golden in color. Then add the minced meat, sauté with the onions until the meat is cooked and light brown. Add the pine nuts, salt, and spices, mix well for 3 more minutes to combine the tastes together. Then remove from heat and allow cooling, while you prepare the kibbeh paste.
SHAPING THE FLAT KIBBEH B’SANYEH
Grease a 30 cm large oven pan with a mix of olive oil and vegetable oil.
Divide the Kibbeh paste into 2 halves. Spread the first half in an even layer while wetting your hands to smooth the surface.
Cover this first layer with the filling stuff in a loose manner.
Spread the second Kibbeh layer over the filling stuff, (do not apply pressure on the stuffing or dough below it), again wet your hands and smooth the surface of the dough.
Use a knife to cut the kibbeh (all 3 layers together) in 4 rectangles, and then cut only the upper layer into small diamond shapes (picture below)
Add a mix of olive oil and vegetable oil to cover the surface of the Kibbeh, place in a preheated oven for around 20 to 30 minutes, (depending on your oven).
Serve while warm along with plain yogurt, or a salad of cucumber and yogurt with a dash of garlic, dried mint, and salt.
It can also be served with Fattoush, Tabouli, or with Tahini Sauce.
If I mention how many recipes for kibbeh, it might take many pages, as there are so many different recipes for Kibbeh
Kibbeh damak, kibbeh krass, kibbeh pumpkin, kibbeh potato, kibbeh labanieh, kibbeh bi labneh, kibbeh kishik, kibbeh hamod, kibbeh mosul
