Mains
ChefFaten Shehab
Kibbeh in Pan (Baked Kibbeh)
Kibbeh in a pan has several variations, but this tested, easy version yields the best results. Serve with salad or yogurt for a complete meal!
Ingredients
Start here, then move straight into the method.
- 2 cups fine bulgur
- 400 grams meat pounded or processed in the electric blender
- 1 teaspoon ground cumin
- Salt to taste
- A pinch of paprika or sweet red pepper powder
- 200 grams finely minced meat
- 1 small dry onion
- Baharat spice and cinnamon to taste
- A pinch of sumac
Method
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- Soak the bulgur in plenty of water until the grains double in size, then drain it well.
- Meanwhile, prepare the filling. Start by frying the onion in a little oil until it softens. Add the minced meat and sauté until cooked. Sprinkle the spices and sumac and stir. Remove the filling from the heat and let it cool.
- Place the drained bulgur with the salt, cumin, baharat, and paprika in the blender. Grind them well. Add the kibbeh meat that we previously processed separately in the blender. Mix well until the meat is uniform and cohesive.
- Grease the baking pan with a little oil and spread half of the kibbeh meat layer. Distribute the filling over it. Spread the second kibbeh layer on top. You can spread the kibbeh by hand or place it between two sheets of plastic and roll it with a pin.
- Cut the raw kibbeh in the pan with a knife moistened with water into medium-sized pieces.
- Place the kibbeh pan in the oven on the rack. Leave it for about half an hour or until the bottom browns. After that, brown the top.
- Faten Shehab
Recipe tags
MainsLevantDairy freeNut freeEgg free
