BAKED KIBBEH

Baked Kibbeh image

Provided by Joanne Bellezza-Loughlin

Time 1h45m

Number Of Ingredients 18

KIBBEH NAYYEH (THIS PART WILL BE MIXED RAW LIKE MEATLOAF)
1 1/2 c #2 bulgur wheat
2 lb ground lamb or ground chuck
2 onions, chopped very fine or grated
1 tsp black pepper
1 tsp allspice
1 tsp cinnamon
1 tsp salt
1/4 c olive oil
STUFFING (THIS PART WILL BE COOKED BEFORE ASSEMBLING)
2 Tbsp olive oil
1/4 c pine nuts
1 lb ground lamb or ground chuck
1 onion, chopped fine
1 1/2 tsp allspice
3/4 tsp nutmeg
1/2 tsp black pepper
1 tsp salt

Steps:

1. Place dry bulgur into large bowl and cover with water. Set aside to soak for 30-60 minutes until all the water is gone. (This will be used for the Kibbeh Neyyeh (raw mixture).
2. In the meantime, you're going to make the "stuffing."
3. Heat 2 tablespoons of olive oil over medium heat in large skillet. Add the pine nuts to the skillet and fry until lightly browned.
4. Add 1 pound of ground lamb or chuck and cook until the meat has started to lose its pinkness.
5. Add the remaining stuffing ingredients and cook until the meat is completely browned. Set aside.
6. Now you're going to make the Kibbeh Nayyeh (raw mixture).
7. Drain the bulgur and squeeze out any excess water. Combine all the Kibbeh Nayyeh ingredients, except the olive oil, in a bowl and mix with your hands until combined. Do not over work.
8. Spread half the Kibbeh Nayyeh (raw) mixture into a 9 x 13 inch pan. Pat it down with your hand so that it covers the bottom of the pan evenly.
9. Spread the cooked "stuffing" on top of the bottom layer of Kibbeh Nayyeh.
10. Spread the remaining Kibbeh Nayyeh on top of the stuffing. You may want to tear off pieces, flatten them in your hand and place evenly on top. Then press flat with your hand.
11. With a sharp knife, cut diagonal lines through the Kibbeh to create a diamond pattern.
12. Drizzle the olive oil over the top and bake at 350 degrees for 1 hour. Let rest for 5 - 10 minutes before serving. Can be served at room temperature.