Rice and grains
ChefFatima Jammoul
Easiest Oven-Baked Kibbeh
The easiest baked kibbeh — a tested, straightforward home recipe. Oven-baked kibbeh is delicious served with salads, yogurt, pickles, fries, or even soup.
The easiest oven-baked kibbeh — a tried-and-true home recipe
Ingredients
Start here, then move straight into the method.
- 2 cups fine brown bulgur
- 400 g finely ground lean minced meat
- Kibbeh spice mix (kumoon)
- Salt
- Filling
- Coarsely minced meat
- 1 onion
- Seven-spice blend
- A pinch of sumac
- To see how to prepare the kibbeh spice mix (kumoon), visit the link below
- https://shoutabkhin.wassfat.com/recipe/%D8%B7%D8%B1%D9%8A%D9%82%D8%A9-%D8%AA%D8%AD%D8%B6%D9%8A%D8%B1-%D8%A7%D9%84%D9%83%D9%85%D9%88%D9%86%D8%A9/
Method
Follow the cooking sequence without leaving the page.
- Wash the bulgur well and soak it for about 2 hours.Timers: 120 min
- Drain the bulgur well.
- Rub the bulgur with finely ground kibbeh meat, cumin and salt; knead well by hand or with a kibbeh machine until the dough is uniform.
- Prepare the filling: sauté the onion in a little oil until soft, then add coarsely minced meat and stir.
- Sprinkle seven-spice mix, a pinch of sumac, and salt to taste, stir and remove the filling from the heat.
- Divide the kibbeh dough into two parts after kneading.
- Spread the first portion in an oiled baking pan.
- Distribute the filling over the first layer.
- Between two sheets of plastic, roll out the second portion of the kibbeh dough with a rolling pin, then place it over the filling and press lightly, or roll it by hand, wetting your hand occasionally with water to make it easier.
- With a knife dipped in water, cut the kibbeh into pieces of the desired size and score slits on the surface using a knife or fork.
- Put the kibbeh in a hot oven on the first rack for about half an hour or longer until the edges brown and it is cooked, then brown the top.
- Method for preparing the cumin for kibbeh at the link:
- #recipes# recipe# cumin# kibbeh# oven_baked_kibbeh# kibbeh_in_pan# meat# Sho_Tabkhin_AlYoum
Recipe tags
Rice and grainsLevant
