Lebanese Kibbeh in a Tray Recipe
🕒 Cook Time: 20 minutes
🕒 Prep Time: 2 hours
🕒 Total Time: 2 hours and 20 minutes
🥘 Recipe Category: Lamb/Sheep
🔍 Keywords: Grains, Meat, Lebanese, Southwest Asia (Middle East), African, Asian, Spicy, Weeknight, Oven, Small Appliance, < 4 Hours
📝 Description: Dive into the heart of Lebanese cuisine with this tantalizing recipe for Kibbeh, a dish that transcends borders and cultures. Kibbeh isn’t just a mere meatloaf; it’s a culinary journey that demands respect and tradition. Traditionally prepared with a stone mortar and pestle, the rhythmic pounding of meat echoes through the neighborhoods of Lebanon, signaling the birth of this iconic dish.
🍽 Ingredients:
| Ingredient | Quantity |
|---|---|
| Lamb | 2 1/2 |
| Bulgur | 2 |
| Onions | 2 |
| Salt | 2 tsp |
| Pepper | 1/2 tsp |
| Ground Beef | – |
| Onion | 1 |
| Pine Nuts | 1 |
| Cinnamon | 1/2 tsp |
📋 Instructions:
- Prepare the Meat: Begin by selecting lamb from the loin of the animal. Cube the meat and pound it with a teaspoon of salt in a stone mortar using a wooden mallet until it becomes smooth and pasty.
- Onion Paste: Remove the meat from the mortar and pound onions with a teaspoon of salt and pepper until reduced to a pulp. Combine the meat and onion, pounding together until very smooth.
- Prepare Bulgur: Wash bulghur thoroughly in running water, ensuring it doesn’t soften too much. Press to remove excess water.
- Mix Ingredients: Knead bulghur and meat together by hand, then pound them in the mortar. Add salt to taste and dip the mallet in ice water occasionally to maintain moisture and smoothness.
- Knead and Pound: Properly prepared kibbeh requires pounding for at least an hour. Once ready, it can be eaten as is or cooked in various ways.
- Shortcut Option: To save time, grind the meat several times through a fine blade meat grinder and grind the onion twice. Combine the washed bulghur with the meat-onion mixture, knead well, and season with salt and pepper. Grind this mixture three times, adding a tablespoon of ice water to keep it smooth.
- Prepare Stuffing: Heat fat in a pan and fry chopped onions until soft. Add meat and fry until lightly browned. Then, add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color. Season with salt, pepper, and cinnamon, and pour off excess fat.
- Assemble Kibbeh in a Tray: Grease a shallow 12 x 18-inch baking pan. Pat a layer of basic kibbeh smoothly and firmly over the bottom of the pan to a depth of one inch. Cover this evenly with a layer of stuffing, then top with a second layer of kibbeh slightly thicker than the first.
- Score and Bake: Score the top layer into diamond shapes with a sharp knife. Pour one cup of melted samneh or butter over all. Bake in a moderate oven for about 20 minutes or until well browned.
- Serve: Enjoy your homemade Lebanese Kibbeh in a Tray hot or cold, savoring the rich flavors and cultural heritage it embodies.
With this recipe, you’ll embark on a culinary adventure, mastering the art of Lebanese cooking and delighting your taste buds with every bite of this exquisite dish.
