Baked Kibbee
Kibbee Bi Saniyeh
Yield: 10
Materials
- 3 lb lean Lamb or Beef
- 2 cups cracked wheat burghul#1 fine
- 1 large onion ground fine
- 1 tsp black pepper
- 1 tsp allspice
- ½ tsp cinnamon
- ¼ cup ice water
- ¼ cup butter melted
- ¼ cup olive oil
Basic Meat Filling
- 1 ½ lbs lamb or beef
- 1 medium onion
- 1 tsp salt
- ½ tsp pepper
- ½ tsp allspice
- ½ cup pine nuts
- 1 tbsp butter
Instructions
- Preheat oven to 350 degrees
- Prepare Meat Filling by cooking meat, onions and seasoning until browned. Lightly brown pine nuts in butter and add to meat mixture. Set aside.
- In a large bowl, wash cracked wheat in cold water. Soak in warm water for 15 minutes. Drain well, squeezing out all moisture.
- Mix meat and wheat, kneading well. Grind or process mixture if finer texture desired.
- Add onion and spices to meat and knead by hand, dipping hands in ice water as yo mix, until mixture is soft and smooth.
- Butter or spray a 10" x 14" pan. Using small portions, pat half of meat mixture smoothly but firmly over bottom of baking pan (meat should be 3/4" thick). Smooth very well with water-moistened hands.
- Place Meat Filling evenly over bottom layer, pressing down firmly.
- Pat out remaining half of Kibbee mixture a little at a time in the palm of your hand and place over the Meat Filling, covering completely, and leaving 1/2" from top of the pan. Pat smooth with water-moistened hands.
- Score tray of meat into diamond shapes, using a sharp knife dipped in cold water. Loosen edges from sides of tray with knife.
- Pour melted butter and oil over top and bake for about 45 minutes. Place under broiler for a few minutes until golden brown.
Notes
When heating frozen Kibbee, brush or dot top of Kibbee with additional butter.