Mains
ChefNicole Maawad
Easy Kibbeh in a Tray Recipe
Kibbeh in a tray... one of the most delicious dishes that steals the spotlight when served. Learn how to prepare the kibbeh dough and filling authentically.
Kibbeh in a tray... nothing beats a baked kibbeh tray when it graces the dining table.
Ingredients
Start here, then move straight into the method.
- 500 g fine brown bulgur
- 500 g fine white bulgur
- 1 kg meat, pounded or processed in a food processor
- 1 teaspoon kibbeh spice
- salt to taste
- a pinch dried basil, finely ground
- a pinch dried marjoram
- a pinch dried mint
- 1 teaspoon ground cinnamon + ground cumin
- 2 large onions, grated
- ice
- Filling
- vegetable oil
- 500 g finely minced meat
- 4 onions
- mixed spices and cinnamon to taste
- a pinch sumac
- a pinch kibbeh spice
- pine nuts
- To make rabbit kibbeh, here's the link: How to make rabbit kibbeh
Method
Follow the cooking sequence without leaving the page.
- 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.
Recipe tags
MainsLevantVegetarianVeganDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- How to Make Arnabeh Kibbeh
- How to Make Grilled Kibbeh
