Baked Kibbeh

There are about a gazillion variations on the theme of kibbeh out there, although frequently it is made with meat and could reasonably be described as the Lebanese version of meatloaf. The defining feature, however, is the use of soaked bulgur to create a mortar to hold together some other food into a paste, and so there are a number of vegetarian versions as well. This is not one of them, though! This is the meatloaf version.

Actually, the mixture may be served raw, or formed into dumplings and fried or grilled, but as ever I was looking for the simplest solution and baking it, rather like a Turkish tray-kebab, seemed like the way to go. As often seems to be the case with kibbeh, the "mortar" formed by the soaked bulgur and some of the ground meat goes around a filling of more ground meat. Each is spiced a little differently, which adds some interest to the usual meatloaf theme. As with most meatloafs, enough other ingredients are added so that a smaller amount of meat serves a greater number of people, without most of them realizing just how far it has been stretched.

Bulgur is lower on the glycemic index than most forms of wheat; perhaps because it has been parboiled. At any rate, I expect to be using it more often.

6 to 8 servings
4 hours to soak & drain bulgur
1 hour 30 minutes - 30 minutes prep time

Advance Preparation:
1 1/2 cups bulgur

Put the bulgur in a bowl with plenty of tepid water to cover. Soak for 1 or 2 hours. Put it in a strainer, and drain for 1 or 2 hours.

Make the Shell:
1 teaspoon cumin seed
1 teaspoon salt
1 teaspoon sumac
1 teaspoon rubbed basil
1 teaspoon rubbed mint
1 medium onion
250 grams lean ground beef or lamb
1 large egg
2 tablespoons olive oil

Grind the cumin seed with the salt, then put them in a small bowl withe the sumac, basil, and mint. Peel and finely chop the onion.

Put the soaked, drained bulgur into a food processor, and process for 3 to 5 minutes, until chopped and somewhat doughy. Stop the food processor, and scrape down the sides. Sprinkle in the spices, add the chopped onion, the crumbled beef, the egg, and the olive oil. Process again until well amalgamated and fairly smooth.

Preheat the oven to 375°F. Oil a 10" pie plate fairly heavily. Transfer half the prepared mixture into it, to cover the bottom evenly and come up the sides at least half an inch.

Make the Filling & Finish:
3 - 4 pods of green cardamom
4 allspice berries
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
freshly ground black pepper to taste
250 grams lean ground beef or lamb
2 tablespoons pomegranate molasses
1/4 cup finely chopped walnuts OR other nuts
1 medium onion

Crush the cardamom and remove and discard the green hulls. Grind the remainder with the allspice and salt until fine. Mix with the cinnamon and pepper in a mixing bowl. Crumble in the beef. Add the pomegranate molasses and the nuts.

Peel and finely chop the onion. I actually do this at the same time as the first onion, and just set it aside until needed. Add it to the mixing bowl.

Mix the ingredients in the bowl until well blended, then crumble it evenly over the mixture in the pie-plate, leaving the edges clear.

Pat our the remaining shell mixture to cover the pie. It may be helpful to do this on a sheet of parchment paper and transfer it. At any rate, pinch it well sealed all around the edges and flatten it out. If you like, cut a diamond pattern into the top of the kibbeh. Brush it with a little more olive oil. Bake at 375°F for 1 hour. Serve warm or at room temperature.





Last year at this time I made Pasta Taco Style. 

Posted in: Ontario Food