Best 123 Baked Kibbee Recipes

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123 BAKED KIBBEE



123 Baked Kibbee image

I love to make a big tray of these and keep them in the freezer for quick dinners, or pull them out and take them to work for lunch, they microwave great. I had hesitations about the cinnamon in this recipe, but it's fantastic, I absolutely love the flavor! This recipe makes 18 pieces, I normally eat 2 per meal.

Provided by EarlsWife

Categories     Meat

Time 35m

Yield 18 patties, 9 serving(s)

Number Of Ingredients 6

2 lbs lean ground beef
1 cup Bulgar wheat
1 cup onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
plain yogurt (optional)

Steps:

  • Soak bulgur wheat in a bowl in hot tap water. Let sit 10 minutes or so, and then drain.
  • Meanwhile, in a large bowl, add ground beef, onion, salt and cinnamon. Add the bulgur after draining. Use your hands to combine the ingredients thoroughly.
  • Lightly grease a baking sheet with oil.
  • Take 1/3 cup portions of meat and press into small hamburger type patties. Place on sheet. Bake for about 20 minutes, until cooked through.
  • Serve with plenty of plain yogurt!

Nutrition Facts : Calories 202, Fat 10.2, SaturatedFat 4.1, Cholesterol 65.5, Sodium 455.7, Carbohydrate 5.7, Fiber 1.2, Sugar 0.8, Protein 20.9

BAKED KIBBEE (SYRIAN MEATLOAF)



Baked Kibbee (Syrian Meatloaf) image

There are many variations on kibbee. This is the one my husband grew up with; it comes from a cookbook published by his grandmother's Armenian orthodox church. Fortunately, leftover kibbee is delicious, because this recipe makes a LOT.

Provided by Abby Falck

Categories     Meatloaf

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups finely ground bulgur wheat
3 cups boiling water
2 lbs ground lamb
2 small onions, grated
2 teaspoons salt
1 teaspoon syrian pepper or 1/2 teaspoon black pepper and 1/2 tsp ground allspice
1 lb ground lamb or 1 lb ground beef
2 tablespoons clarified butter
1/4 cup pine nuts
1 onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon syrian pepper or 1/2 teaspoon black pepper and 1/2 tsp ground allspice

Steps:

  • Preheat the oven to 400º F.
  • For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water.
  • Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste.
  • In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.).
  • For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through.
  • Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top.
  • Cut the kibbee into small diamonds or rectangles.
  • Bake until meat is cooked through, around 30-45 minutes.

AUNT LOUISE'S BAKED KIBBEH



Aunt Louise's Baked Kibbeh image

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!

Provided by Russ Neimy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h35m

Yield 8

Number Of Ingredients 12

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

Steps:

  • Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
  • 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.
  • 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.
  • Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.

Nutrition Facts : Calories 363.7 calories, Carbohydrate 16.1 g, Cholesterol 79.6 mg, Fat 23.4 g, Fiber 4 g, Protein 23.2 g, SaturatedFat 8.9 g, Sodium 663.5 mg, Sugar 0.8 g

KIBBEE SINEEA (BAKED SPICED KIBBEE)



Kibbee Sineea (Baked Spiced Kibbee) image

Mmm, I love kibbee......this is the way my grandmother and "the aunties" made it when I was a kid

Provided by Lightly Toasted

Categories     Lamb/Sheep

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup Bulgar wheat
1 1/2 lbs lean ground lamb (or beef)
1/2 cup pine nuts
4 medium onions, minced
3 tablespoons butter
1 teaspoon pepper
1 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon clove

Steps:

  • Soak wheat for one hour.
  • Squeeze to drain.
  • Brown pine nuts and onions lightly over med-low heat.
  • Remove from heat.
  • Combine meat, wheat, and seasonings.
  • Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!) Divide in half.
  • Form one layer in an 8x8 buttered baking dish.
  • Top with onion and pine nut mixture, spreading evenly over meat.
  • Lay on top layer of meat, pressing down (this is important), and smoothing.
  • Run a spatula along the outer ridge, forming a ridge for the absorption of butter.
  • Dip the spatula in cold water and start make cuts the length of the pan.
  • Then go back across "crosswise" forming diamond shaped pieces.
  • Glaze top with 3 tbsp melted butter.
  • Bake at 400°F for 20-30 minutes or until browned.
  • Serve with sour cream, if desired.

KIBBIE SENIYEH (PAN BAKED KIBBEE)



Kibbie Seniyeh (Pan Baked Kibbee) image

This is the kibbee that I've learned how to make a teenager. I do not have a meat grinder, and it still turns out well. I also tend to add more pine nuts and allspice than the recipe calls for as my family and I enjoy the taste of them.

Provided by Lyainna

Categories     Lamb/Sheep

Time 1h40m

Yield 1 pan, 12-16 serving(s)

Number Of Ingredients 13

1 lb coarsely ground lamb or 1 lb beef
1 tablespoon butter
3/4 cup chopped onion
3 tablespoons pine nuts
3/4 teaspoon salt
1/2 teaspoon allspice and a dash black pepper
2 1/2 cups fine burghul (No. 1 cracked wheat)
2 lbs ground lamb or 2 lbs beef
1 medium onion
4 teaspoons salt
3/4 teaspoon allspice
1/4 teaspoon black pepper
2/3 cup corn oil

Steps:

  • Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared.
  • Stir in remaining ingredients and continue cooking for approximately ten minutes.
  • Remove from heat and set aside.
  • Kibbee:.
  • Wash burghul, drain and set aside for 30 minutes.
  • Grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, I use a blender or food processor to puree the onions and mix well into the meat.).
  • Add seasoning to meat and mix.
  • Add burghul, mix well - if you have grinder, grind it all together twice.
  • Knead meat well, using a little ice water to soften.
  • Grease a 10x14 baking pan (9x13 is fine) with butter.
  • Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat.
  • Spread filling evenly over first layer.
  • Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat.
  • Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan.
  • Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking.
  • Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee.
  • Bake on lowest shelf until bottom is brown, about 40 minutes.
  • Serve with pita bread.

Nutrition Facts : Calories 408.2, Fat 36, SaturatedFat 11.6, Cholesterol 77.8, Sodium 989.6, Carbohydrate 2.2, Fiber 0.5, Sugar 0.9, Protein 18.4

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