Kibbeh Copt (Lebanese)

Baked Kibbeh: A Flavorful Delicacy from Lebanese Cuisine

Kibbeh is an emblematic dish of Lebanese cuisine, recognized for its combination of flavors and textures. This traditional recipe, although it may seem complex at first glance, is a true joy to cook and taste. In this version, kibbeh is baked in the oven, giving it a crispy crust and a juicy interior. Let's venture into preparing this delight!

Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 8

Ingredients

For the crust:
- 300 g fine bulgur
- 500-600 ml water
- 1 teaspoon salt
- 2-3 tablespoons olive oil (for greasing)

For the filling:
- 1.5 kg ground beef and lamb
- 1 bunch of fresh parsley or coriander
- Green onion tops from 1 bunch
- 2 large onions, finely chopped
- 3 teaspoons salt
- 2 teaspoons Baharat (a specific spice blend for kibbeh)
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 30 g pine nuts, toasted
- 30 g almonds, chopped and toasted
- Olive oil, for frying

Step-by-Step Preparation

1. Preparing the bulgur: Start by placing the bulgur in a bowl and covering it with water. Let it soak for 2 hours. This process is essential to allow the bulgur grains to absorb the water, becoming soft and easy to shape.

2. Making the crust: After the bulgur has softened, drain the excess water and place it in a food processor. Blend well until it becomes a smooth paste. Add 500 g of ground meat, salt, and pepper, then blend again until a uniform mixture forms that pulls away from the sides of the bowl.

3. Kneading the crust: Transfer the mixture to a large bowl, add a few tablespoons of olive oil, and knead well with your hands, as if you were making dough. This step will help develop the desired texture of the crust.

4. Preparing the filling: In another bowl, combine the remaining ground meat (about 1 kg), chopped onion, green onion tops, parsley (or coriander), salt, Baharat, cumin, and pepper. Add the toasted pine nuts and almonds. Fry the filling in olive oil until the onion becomes translucent and the juices thicken, similar to making a meat pie. This step is crucial as it will intensify the flavors.

5. Assembling the kibbeh: In a greased metal dish, spread a thin layer of the bulgur crust using your fingers to shape it evenly. Add the meat filling, then cover with another thin layer of crust. Make sure the bottom crust is not too thick to achieve a crispy texture.

6. Baking: Score the surface of the kibbeh with a knife to allow steam to escape and drizzle a little olive oil on top. Bake in a preheated oven at 180°C for at least 45 minutes or until the crust is golden and crispy. The aroma that will spread throughout the house will be simply irresistible!

7. Serving: Let the kibbeh cool for a few minutes before cutting it into portions. It is delicious served warm, alongside a tomato and cucumber salad or dips like tahini or yogurt with mint. Another option is to serve it with a cup of mint tea, which will perfectly complement the flavors.

Practical Tips

- If you have leftover crust mixture, you can keep it in the freezer for up to 3 months. This way, you have a perfect base for a quick future meal.
- Feel free to experiment with the filling! You can add grated vegetables like carrots or zucchini to enhance the flavor and nutritional value of the dish.
- For an extra touch of flavor, you can add a teaspoon of cinnamon to the spice mix.

Nutritional Information (per serving)

Calories: approximately 350 kcal
Protein: 25 g
Carbohydrates: 30 g
Fats: 15 g
Fiber: 5 g

Baked kibbeh is not only a hearty meal but also a culinary experience that will transport you to the heart of a rich culture. Keep this dish in your culinary memories and don't hesitate to share it with loved ones. Cooking is an art, and kibbeh is a masterpiece! Enjoy it and savor every bite!

 Ingredients: Crust 300 g fine bulgur 500-600 ml water 1 teaspoon salt Filling 1.5 kg minced veal with lamb 1 bunch of fresh parsley or coriander green onion tops from 1 bunch 2 large onions finely chopped 3 teaspoons salt 2 teaspoons Baharat (spice mix for kibbeh) 2 teaspoons ground cumin 1 teaspoon pepper 30 g pine nuts 30 g roasted and chopped almonds olive oil

 Tags:  kibbeh the castle