Baked Kibbeh

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Baked Kibbeh

Middle Eastern Meatloaf
Course: Main Dish
Cuisine: Mediterranean
Keyword: beef, bulgur, onions, pine nuts

Equipment

  • 10" Metal Pie Plate or 10" Skillet
  • Food Processor
  • Large Bowl

Ingredients

Filling

  • 2 tbsp Olive Oil
  • 1/2 lbs Ground Meat Not Lean
  • 1 medium Onion Finely chopped
  • 1/3 cup Pine Nuts Toasted, if possible, but not necessary
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Salt
  • 1/4 tsp Cinnamon
  • 1/4 tsp Black Pepper

Bulgur Mixture ("Crust")

  • 1 cup Wheat Bulgur
  • 1 medium Onion Coarsely chopped
  • 1 lb Ground Meat Not Lean
  • 1 tsp Salt
  • 1 tsp Ground Allspice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Black Pepper
  • 2 1/2 tsp Olive Oil

Instructions

Make Filling

  • Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes.
  • Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes.
  • Remove from heat and stir in 1/3 cup pine nuts.

Make Bulgur Mixture

  • Preheat oven to 400°F.
  • Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes.
  • Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl.
  • Pulse onion in a food processor until finely chopped.
  • Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth).
  • Add to bulgur and mix with your hands to combine well.

Assemble and Bake

  • Lightly grease pie plate with 1/2 tablespoon olive oil.
  • Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet).
  • Spoon filling evenly over bulgur mixture.
  • Spoon remaining bulgur mixture over filling and spread to cover, smoothing top.
  • Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife.
  • Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes.
  • Preheat broiler.
  • Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes.
  • Let stand 5 minutes before serving.

Notes

Lamb is traditional, beef works as well.  Could probably be done with other, although spices may need to be modified.  I need to experiment with more spices – possibly Zaatar, lemon juice, or others.