Or what is commonly called kibbeh b’sanyyeh. I love the food processor! that way, instead of spending literally hours pounding and pounding in a corner of the kitchen like a slave I can get a kibbeh done in about 15 minutes if I plan ahead and have the stuffing ready. It is yet an undiscovered treasure of Lebanese cuisine in the west. An intimate marriage of the finest meat and bulghur and spices it provides protein and whole-grain and can be eaten plain or accompanied by yogurt or hummos or any salad. It can be frozen and baked right out of the freezer. The stuffing can be prepared ahead and stored in the freezer.
Kibbeh meat pieJoumana Accad Mediterranean, Middle Eastern December 9, 2008 Main Dish, Meats, meat, traditional dishes, Kibbeh pie,
Prep Time: 30 minutes
Cook Time: 20 minutes
1 pound ground sirloin extra lean
5 ounces onion quartered
1 cup bulgur #1 extra fine
2 ounces pine nuts, toasted
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon allspice
1 teaspoon cinnamon
8 ounces ground lamb or beef 85% lean
5 ounces onion chopped
2 ounces pine nuts, toasted or fried
1 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon seven-spice or cinnamon
1. Fry the onion in a tablespoon of oil, then add the meat and cook it until it browns evenly. Press the meat wiht the back of spoon to make it smaller and add all the spices and the pine nuts. Tilt the skillet and remove most of the oil. Set the mixture aside and prepare the shell.
2. Place the meat in the food processor and run it for a few minutes until the meat turns pasty but does not lose it's color. This should take about 5 minutes. Add half the spice mixture and process a few seconds to spread them throughout. Take the meat out and place it in a bowl. Puree the onion in the food processor. Place the bulghur in a sieve and run cold water over it, then press it with a spoon to extract the water. Drop the bulghur in the processor on top of the onion. Add half of the spices. Run it a few seconds to combine both. Add the meat and process a few minutes till it is nicely mixed, around 3 minutes.
3. Grease a pie dish; divide the kibbeh mixture in two even pieces of about the same weight. cut 2 large pieces of wax paper and place one half of the kibbeh meat on the paper. Place on top of it another piece of wax paper. Use a rolling pin to spread the mixture as you would a pie crust, to fit the shape of your pan. Then place the mixture by flipping it onto the pan. Now spread the filling evenly on the layer of kibbeh. Spread the second half of kibbeh on the wax paper in the same manner. Flip it onto the filling and seal the pie with your moistened fingers. With a pizza knife, run from one end of the dish to the other diagonal lines at two opposing angles, forming lozanges. Place a pine nut on each lozange, if you wish. Spread the top of the pie with some olive oil or dabs of butter.
4. Place in a preheated 350F oven for about 20-30 minutes. Enjoy either hot or at room temperature, with a bit of plain yogurt on the side.
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