Kibbeh in a tray... nothing beats a baked kibbeh tray when it graces the dining table.

Ingredients:

1/2 kg fine brown bulgur1/2 kg fine white bulgur1 kg pounded meat or meat processed in a food processor1 teaspoon kibbeh spice blendSalt to tastePinch of dried finely ground basilPinch of dried marjoramPinch of dried mint1 teaspoon ground cinnamon + ground cumin2 large grated dry onionsIce Filling:Vegetable oil1/2 kg finely minced meat4 dry onionsSalt to tasteMixed spices and cinnamon to tastePinch of sumacPinch of kibbeh spice blendPine nuts

Instructions:

Wash the bulgur with water and drain it well.
Leave the bulgur aside for about two hours, stirring occasionally and sprinkling a very small amount of cold water from time to time. This ensures the bulgur grains do not stick together and do not dry out.
Meanwhile, prepare the filling. Sauté the finely chopped onions in a little oil until softened.
Once the onions are soft, add the minced meat and stir until cooked through.
Sprinkle with spices and sumac, stir, then remove the filling from the heat and let it cool.
Fry the pine nuts separately in a little oil and set aside. It's best not to mix them with the filling.
After two hours, combine the bulgur with the spices, herbs, salt, and grated onion. Knead them, or rub them with the palms of your hands for a few minutes.
Add the kibbeh meat, which was previously ground separately in a food processor, along with a pinch of spice and ice. Continue kneading or rubbing well until the meat is well combined with the other ingredients and the kibbeh mixture is firm.
Grease an oven tray with a little oil and spread half of the kibbeh mixture.
Distribute the filling over it, then sprinkle with pine nuts.
Spread the second layer of kibbeh over the filling. You can spread it by hand or place it between two sheets of plastic wrap, roll it with a rolling pin, then arrange it over the filling and press lightly.
Cut the raw kibbeh into medium-sized pieces using a water-dipped knife. You can also decorate it with the wet knife as desired.
Pour vegetable oil over the surface of the kibbeh tray, ensuring it covers the entire surface.
Place the kibbeh tray in the oven on the middle rack and bake until the sides turn golden brown. This indicates it is cooked.
Turn on the broiler to brown the top of the kibbeh in the tray, then serve.

Easy Kibbeh in a Tray recipe from a friend and chef of Shou Tabkhin Today website:

Nicole Maawad

Click on Nicole's name to visit her page and discover her delicious recipes.

For Arnabeh Kibbeh, here is the link: How to Make Arnabeh Kibbeh

For more delicious kibbeh recipes, here are grilled kibbeh disks: How to Make Grilled Kibbeh

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Easy Kibbeh in a Tray Recipe

Prep checklist

Cooking notes