Mains
ChefLina Hajij
Kibbeh in a Pan
A traditional pan-baked kibbeh recipe. This version guides you through preparing the kibbeh dough, layering with a seasoned beef filling, and baking until golden.
Ingredients
Start here, then move straight into the method.
- Fine bulgur
- Finely minced beef (fatty, suitable for kibbeh)
- Cumin mix (fine bulgur with a blend of spices) *
- Salt to taste
- A little water (to knead the bulgur and meat)
- A large spoon of oil
- Ground beef with onions
- (amount as desired).
Method
Follow the cooking sequence without leaving the page.
- Let the fine bulgur soak in a little water for about an hour before starting the kibbeh.
- Grind the soaked bulgur very finely, then add the cumin mix and knead the ingredients well before adding the minced meat. Knead the meat and bulgur by hand with a little cold water until you obtain a cohesive, smooth dough.
- Continue kneading after adding the meat until the mixture is uniform.
- Spread half of the dough in a pan greased with a bit of oil.
- Prepare aside a sautéed minced beef and onion with salt and spices.
- Add the minced beef mixture over the first half of the dough, then spread the remaining dough over the beef mixture.
- Cut as desired into triangles or squares and decorate the top of the pan as you wish. Brush the top with oil as well.
- Place the pan in a hot oven at 200°C and bake until fully cooked.
Recipe tags
MainsLevantDairy freeNut freeEgg free
Notes and serving ideas
- How to prepare kumona
