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home > recipes > meat > syrian kibbeh
Filling 1/2 lb ground lamb 1 med onion (finely chopped) 2 tbl olive oil 1/2 tsp allspice 1/4 tsp black pepper dash cinnamon 1/2 tsp salt 1/3 cup pine nuts Bulgur Mix 2 5.5 oz. boxes Near East brand Taboule Wheat Salad mix 1 lb ground lamb 1 tsp salt 1 tsp black pepper 1 tsp allspice 1/2 tsp cinnamon 1 med onion, finely chopped 2 1/2 tbl olive oil Sautee onion in olive oil until browned. Add ground lamb and seasonings, then fry until all the meat starts to brown. Make sure meat is chopped up fine. Add the pine nuts and reduce heat to warm. Bulgur: Dump the 2 boxes of Taboule into a bowl (do not use the seasoning packs that come with wheat salad mix). Cover Taboule with about an inch of water and let mix settle until water becomes cloudy. Carefully drain out the water and repeat the rinse two more times. After the last rinse, cover Taboule with another inch of water and let set for 15 minutes. Drain Taboule and squeeze out all excess water. Add chopped onion, seasonings, olive oil and meat, then mix thoroughly with hands. A food processor can be used for this process, but your hands will work just as good. Make sure all ingredients are mixed together well. Final Preparation: Preheat oven to 400 degrees and lightly grease a pie pan with olive oil. Using half the bulgur mix, line the pie pan and spread evenly. Add the filing mix and cover with the remaining bulgur. Coat top surface with olive oil and bake for 40 minutes. Remove from oven and preheat broiler, then return Kibbeh to oven for 5 minutes. Remove from oven and let cool for 10 minutes and serve.

Syrian Kibbeh


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keyword: syrian
keyword: kibbeh
ethnicity: middle eastern
recipes for meat
recipes by rcoen
Email Address:
(posted September 16, 2008)

Filling
1/2 lb ground
lamb
1 med
onion (finely chopped)
2 tbl
olive oil
1/2 tsp
allspice
1/4 tsp black pepper
dash cinnamon
1/2 tsp
salt
1/3 cup pine
nuts

Bulgur Mix
2 5.5 oz. boxes Near East brand Taboule
Wheat Salad mix
1 lb ground
lamb
1 tsp
salt
1 tsp black pepper
1 tsp
allspice
1/2 tsp
cinnamon
1 med
onion, finely chopped
2 1/2 tbl
olive oil

Sautee
onion in
olive oil until browned.

Add ground
lamb and seasonings, then fry until all the meat starts to brown. Make sure meat is chopped up fine.

Add the pine
nuts and reduce heat to warm.

Bulgur:
Dump the 2 boxes of Taboule into a bowl (do not use the
seasoning packs that come with wheat salad mix).

Cover Taboule with about an inch of water and let mix settle until water becomes cloudy.

Carefully
drain out the water and repeat the rinse two more times. After the last rinse, cover Taboule with another inch of water and let set for 15 minutes.

Drain Taboule and squeeze out all excess water.

Add chopped
onion, seasonings,
olive oil and meat, then mix thoroughly with hands. A food processor can be used for this process, but your hands will work just as good. Make sure all ingredients are mixed together well.

Final Preparation:
Preheat oven to 400 degrees and lightly
grease a pie pan with
olive oil.

Using half the bulgur mix,
line the pie pan and spread evenly.

Add the filing mix and cover with the remaining bulgur.

Coat top surface with
olive oil and bake for 40 minutes.

Remove from oven and preheat broiler, then return Kibbeh to oven for 5 minutes.

Remove from oven and let cool for 10 minutes and serve.


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