Recipe

Baked Stuffed Kibbee Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year, 9 months ago Kibbee is often regarded as the national dish of Lebanon. It is eaten raw, fried, baked, simmered in a yoghurt sauce and a hundred other ways. The expertice of a Lebanese cook is often judged by the quality of his/her Kibbee. Kibbee is a "Hands... More Prep:45m Cook:40m Servings:10	Jimrug1
	lamb kibbee middleeastern lebanese mediterranean

Add Photos

Does this look good? Yeah! / Nope

Fans

gourmetana

reviews

theiris

lunasea

tinadc

berry

juels

tagi77

jencathen

greekgirrr

cgendy

Ingredients

2 Lbs fine ground Lean Lamb (Best meat from the leg. 99% of all fat and sinue removed)

2/3 cup per Lb. #2 (medium) Burghul (Cracked Wheat)

1 "Sweet" Onion Pureed in a blender. (A hot onion will overwhelm the dish)

Salt, Pepper to taste

4 Tbls or more Melted Clarified Butter for brushing.

1 medium size bowl of Ice Water

FILLING:

1 Lb Course ground Lamb Shoulder (70/30 Lean)

1 - 2 Tbls Clarified Butter

1/4 cup Pine Nuts

2 Tbls Pureed Sweet Onion

Salt & Pepper to taste.

Directions

Pre heat oven to 400F

FILLING:

Heat Clarified Butter on med high heat. Add Pine Nuts. When they begin to brown, add meat, Onion Salt & Pepper to taste. Brown until meat just loses its color. Remove from heat. Dont over cook! Adjust Seasoning. Set aside.

KIBBEE:

Place ground Lamb in a large mixing bowl, cover and chill well. (I put it in the freezer for about 15-20 mins.

You will need the bowl of Ice Water standing by as you mix.

Wash Burghul several times and drain. You want it "el Dente' not soft and mushy.

Place the Meat in a large bowl. With your hands, gently but thorougly knead, Salt, Pepper and Onion puree' into the Meat making sure everything is incorporated fully and evenly.

Start adding the Wheat, a little at a time. Incorporate each amount fully before adding more. As you are kneading, keep adding some of the ice water. The mixture should be quite moist. You are looking for a texture of approx. 60/40 Meat to Wheat. Keep the mixture moist by adding more Ice Water. (Dip your hands and let it drip into the mixture.)

At this point, if you are opposed to eating raw meat, you should probably fry some or make a quenelle' and boil it to see if it needs more seasoning. Adjust Salt and Pepper

Brush a 10" x 14" Baking dish with Clarified Butter. (If you use a smaller dish, the Kibbee will be too thick.) Divide Kibbee mixture in half.

Moisten hands with Ice Water and spread half the Kibbee mixture evenly on the bottom of the baking dish. Spread filling evenly on top of the bottom layer. With remaining Kibbee, pat out small portions and spread over the filling layer. Moisten hands and smooth out top layer.

Score the top with intersecting cross cuts to form diamond shapes.

Brush melted, Clarified Butter over the top layer. Bake at 400 for 30 to 40 Minutes

Serve hot or room temp with Minted Yoghurt as a condiment.

Tip: The wheat will swell and absorb moisture as it bakes. You are much better off having slightly too little wheat than too much. Also, it is better to have the mixture a little too wet than a little too dry

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Lamb

Or see more just like this

Comments

berry 1 year, 9 months ago said:
Mmmmmm........ I love Kibbee... in all presentations!

lunasea 1 year, 9 months ago said:
Thank you so much for posting this, Jim. I just printed it out and will be trying my hand at making these this very night. Thanks so much for your help and advice - and for the recipe...you're a real sweetheart. ;)

lunasea 1 year, 9 months ago said:
Hi Jim...I made these last night and I must have followed your instructions well because they came out fantastic and delicious. I made sure I had the right proportions and moisture and mixed everything thoroughly but gently. The diamonds came out of the pan perfectly, but the portions were tender and a bit moist - not dry at all. I am so proud. Served with homemade pitas, your yogurt cheese recipe, Greek olives, tabbouleh and a plate of English cucumber slices, red onion, grape tomatoes and romaine lettuce leaves. Very good.

By the way, I did taste the raw meat mix for taste throughout and thought it was really good. Wow, I ate Kibbee Nayee and made great Kibbee Sineyee, too. Thanks for all of your help!

You got a high 5 from me - but you deserve a 15... ;)

~ Vickie

cgendy 1 year, 8 months ago said:
This is one of my favorite dishes in the world!!!!! I have to say, I'v never heard of it raw though. You got my 5!

sylvia4 1 year, 8 months ago said:
First, no where did it say how much clarified butter, so I winged it. I was so anxious to try this recipe that I didn't read it well. #2 says "filling", I wish #6 had said "kibbee". Oh well, in the end, I just mixed it all up and put it in the oven. It tasted FANTASTIC! Taste alone is 15!

jimrug1 1 year, 8 months ago said:
Hi Sylvia, I appreciate your feedback and you were right. A couple of items in the recipe were unclear. I think I fixed them all now. I'm sorry if the recipe threw you off. Hope the it is clearer now... If you have any other questions, please feel free to ask. Thanks for the comments... Jim

theiris 1 year, 7 months ago said:
Never tried anything like this before but have bought it several times. This will be a nice challenge and sounds perfect ingredients wise. thanks for sharing

lunasea 1 year, 6 months ago said:
Adding a few pics I forgot I had, Jim. Looking at these make me hungry! ;-)~~
~Vickie

lunasea 1 year, 6 months ago said:
Hey Jim sweetie - me again. ;-)~ Please allow me to add this note for future Baked Stuffed Kibbee makers:

~Be sure to use the correct size pan. I didn't and my kibbee came out thicker than they should. In addition, it made my filling layer too thick causing the top and bottom layers to want to separate when eating them.

~Use the exact #2 (medium) Wheat (Burghul) Jim calls for. I used a generic version purchased at Whole Foods and it was really too fine. It would have been great in taboulleh, but was just too fine for kibbee.

~ Try to get those layers even. See how my top layer is thicker than the bottom layer? Try not to do that. :) I did follow Jim's advice to put small balls/portions of the kibbee mixture on the top and smoothed it out. However, it indicates to me that I didn't divide the kibbee mixture in equal halves to start with.

It came out so delicious as is, so I'm really jonesing to make it again and make it properly.

~~~~

Thanks, Jim. When I make this recipe next, I'll show you some new pics.

Smiles,
~Vickie

lunasea 1 year, 5 months ago said:
I made your recipe again on Sunday and took all of your much-prized advice and it turned out really good. I got the salt off a little and still need a butcher to work with on the proper lamb....but I was pleased, as were my guests, and I will continue to press towards the prize. I'm a woman on a mission...heh. Thanks always for your great recipes, m'dear....you are THE man. ;-)~ Vickie

gourmetana 1 year, 1 month ago said:
Wow Jim!! I finaly find a recipe of Kibbee that I love! I need to try this really soon. I bought the Burghul 2 months ago and was looking for the perfect recipe. Well, I just found it :) And the best of this one is that it is not fried!!! A big fat 5 from Ana!!!!

tagi77 11 months, 1 week ago said:
I LOVE raw Kebbee... but I also like this way , and any other way ... it is the one Lebanese dish I'm most proud of....

juels 10 months, 3 weeks ago said:
Well, what else can I add after all that Vickie has already mentioned here about this dish! I look forward to trying this!

twistedsister 9 months, 4 weeks ago said:
This sounds awesome! I had a good friend in high school that was Lebanese & I always tried to get her to give me her family's kibbee recipe. I can't tell you how many times I've looked for a recipe that sounded like what my friend's kibbee was. I can't wait to try this!

Add a Comment