Best Kibbee Recipes

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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.

KIBBEE LEBANESE STYLE



Kibbee Lebanese Style image

Simple Lebanese style lamb kibbee. It's a traditional basic recipe. Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. If you can not make it, stay out of the kitchen. I am not Lebanese by the way, but worked for 2 decades in a restaurant serving this type of food. I am actually Ukrainian.

Provided by MikeP

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 45m

Yield 4

Number Of Ingredients 11

½ cup bulgur
½ cup hot water
½ teaspoon dried mint
¼ teaspoon ground allspice
¼ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
¼ teaspoon salt
1 onion, minced
2 tablespoons chopped fresh parsley
1 pound ground lamb
2 tablespoons pine nuts

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
  • Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
  • Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 416.9 calories, Carbohydrate 16.8 g, Cholesterol 82.9 mg, Fat 29 g, Fiber 4 g, Protein 22.4 g, SaturatedFat 12 g, Sodium 218.9 mg, Sugar 1.4 g

KIBBEE NYI (RAW KIBBEE)



Kibbee Nyi (Raw Kibbee) image

Lebanese raw beef or lamb dish, often served as part of a meza (appetizer) assortment. This recipe is my variation of my dad's and my cousin's recipes. In addition to being eaten 'as is', it is also the basis for many cooked kibbee recipes, a few of which will be submitted separately.

Provided by Toby Jermain

Categories     Lunch/Snacks

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs lean beef steaks or 1 1/2 lbs leg of lamb
1 cup medium Bulgar wheat (#2)
1 medium onion, coarsely chopped
1 bunch fresh mint leaves or 1 teaspoon dried mint, lightly crushed (distant second choice!)
1 teaspoon salt, plus additional to taste
1/2 teaspoon ground cinnamon, to taste (optional)
1/4 teaspoon allspice, to taste (optional)
1/2 teaspoon fresh ground black pepper, more to taste,probably lots more
1/4 cup extra virgin olive oil, more to taste
1/4 water, as needed (up to 1/2 cup)
1/4 cup butter, melted (optional)
pita bread or romaine lettuce leaf, as accompaniments

Steps:

  • Do not use purchased ground meat if you can avoid it.
  • Even extra lean has too much fat in it.
  • Wash bulghur and soak in hot water for about 30 minutes.
  • Drain well, and squeeze dry.
  • Trim fat and sinew from the meat, cut in chunks, and run through a grinder, using the finest plate.
  • Grind onion and mint, and in a large bowl, thoroughly mix with meat and spices.
  • Run mixture through the grinder again, and knead the olive oil into the mixture; if it feels too dry add a little water, and continue to knead.
  • Refrigerate for 30 minutes for flavors to develop, adjust seasonings, and knead again to combine thoroughly.
  • Mound on a shallow serving dish, pat down, and smooth the top and sides, using a little water on your hands to help.
  • Coat top lightly with olive oil, or if desired, drizzle melted butter over meat, and coat evenly.
  • Serve with pita bread or leaves of Romaine lettuce for scooping.
  • In addition to being to being delicious as is, raw, Kibbee Nyi is the basis for many cooked kibbee dishes, a few of which will be submitted separately.

Nutrition Facts : Calories 370.3, Fat 27.5, SaturatedFat 8.6, Cholesterol 76, Sodium 450, Carbohydrate 7.6, Fiber 1.7, Sugar 0.8, Protein 22.7

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.

KIBBEE



Kibbee image

Provided by James Beard

Categories     Onion     Appetizer     Broil     Ground Lamb     Whole Wheat     House & Garden

Number Of Ingredients 6

2 cups cracked wheat
2 good-sized onions
1 1/2 pounds lamb, ground twice
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Dash of Tabasco

Steps:

  • Soak the cracked wheat in cold water. Drain and dry. Chop the onions very fine and blend with the ground lamb, the wheat and the seasonings. Pound and knead the mixture thoroughly. You may put it through the meat grinder, if you wish, and knead it again, adding a little ice water as you work. It should become a paste.
  • Form into small balls and serve raw with cocktails. Or form into small round patties, with a chip of ice in the center of each. Brush the patties well with oil and broil.

BAKED KIBBEE



Baked Kibbee image

Provided by James Beard

Categories     Lamb     Onion     Bake     Cocktail Party     Pine Nut     Parsley     House & Garden

Yield Makes 6 large luncheon squares; more (smaller) as hors d'oeuvres

Number Of Ingredients 10

1/3 cup olive oil
1/4 cup chopped parsley
1 medium onion, chopped
1 clove garlic, chopped
1 pound ground lamb
2/3 cup pine nuts
1 teaspoon salt
2 dashes Tabasco
2 dashes cinnamon
1 recipe kibbee

Steps:

  • Heat the oil and sauté the parsley, onion and garlic. Add the ground lamb and brown lightly. Add the pine nuts and seasonings and blend well.
  • In a well-oiled pan 7 1/2" x 11", put a layer of half the kibbee mixture. Add the ground lamb mixture and press it down evenly. Top with the rest of the kibbee and brush well with oil or melted butter, or a mixture of both. Bake in a 350°F. oven for about 25 minutes. Let stand a few minutes.
  • Cut into 6 large squares for a luncheon dish, or cut into small squares to serve as hot hors d'oeuvre.

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

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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