Aunt Louise's Baked Kibbeh
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Description
This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- ½ cup finely chopped onion, divided
- 2 teaspoons salt, divided
- 1 ½ teaspoons dried basil
- ½ teaspoon ground black pepper
- 1 pound ground beef
- 1 pound ground lamb, divided
- ½ cup pine nuts
- ¼ stick salted butter
- ½ cup cherry tomatoes, or to taste
- ¼ cup fresh mint leaves, or to taste
Directions
- 1. Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
- 2. Preheat the oven to 350 degrees F (175 degrees C).
- 3. Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
- 4. Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
- 5. Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
- 6. Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
- 7. Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.
Nutrition Facts
serving: 8 servings
calories: 363.7 kcal
carbohydrates: 16.1 g
protein: 23.2 g
saturated fat: 8.9 g
cholesterol: 79.6 mg
sodium: 663.5 mg
fiber: 4 g
sugar: 0.8 g
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