Back to 8 servings 1 cup fine bulgur 1 lb leg of lamb or eye of round beef, trimmed entirely of all fat and gristle, and ground three times 1 medium sweet onion, puréed 1 tbsp table salt 0.5 tsp ground black pepper 1 tsp ground cinnamon 0.25 tsp cayenne pepper 1 tbsp extra virgin olive oil, plus more to coat the pan 1 medium yellow onion, diced 1 lb ground beef from chuck 0.5 tsp cinnamon 0.25 tsp cayenne pepper 1 tsp kosher salt 0.25 tsp ground black pepper Juice of 1/2 lemon 0.5 cup pine nuts, toasted 2 tbsp cold butter, cut in small pieces
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1 Step 1: Rinse the bulgur under cold water, drain, and cover to 1/2 inch with cold water. Let it soak for 1/2 hour, or until soft. If any visible water remains after soaking, squeeze it out before adding the bulgur to the kibbeh.2 Step 2: Position an oven rack in the middle of the oven. Heat the oven to 400°F.3 Step 3: Set a small bowl of ice water nearby, to soften the kibbeh mix and to wet your hands while working. In a large bowl, knead the meat with the pureed onion and about half of the soaked bulgur. Dip your hands in the cold water as you knead, adding about 1/4 cup of the water in total; be careful not to add too much water to the kibbeh or it will become mushy rather than simply soft. Add the rest of the bulgur and mix until fully incorporated. Add the salt, pepper, cinnamon and cayenne, kneading the kibbeh to mix evenly.4 Step 4: In a large sauté pan, warm the olive oil over medium heat until hot but not smoking. Add the diced onion and a half teaspoon of salt and sauté until soft, stirring occasionally. Add the ground beef and season with cinnamon, another half teaspoon of salt, and a few grinds of pepper. Cook until browned, breaking up the meat with a metal spoon into small bits as it cooks. Squeeze the lemon juice over the meat mixture. Stir in the pine nuts and set aside to cool.5 Step 5: Coat a 9x13x2 inch or 10- to 14-inch round baking dish with oil. Set up a small bowl of ice water where you are working and use the water to coat your hands as you flatten and shape the kibbeh. Use half of the kibbeh to form a thin, flat layer covering the bottom of the baking dish. Smooth the layer with cold water.6 Step 6: Spread the stuffing evenly over the flat kibbeh layer. Using the remaining kibbeh meat, form another thin, flat layer over the stuffing and smooth with cold water. Do this with about 1/2 cup of kibbeh at a time, flattening and laying into the pan. Dip your fingers in the cold water to smooth over the seams and press the top layer gently into the filling layer.7 Step 7: Using the tip of a sharp knife, score the top of the kibbeh in squares or a traditional diamond pattern, cutting through to the center layer but not all the way to the bottom of the dish.8 Step 8: Place a dab of butter on each square or diamond—this adds a wonderful savory flavor and moisture to the kibbeh. Bake in the center of the oven for about 50 minutes, or until the kibbeh is deep golden brown on top. Place the kibbeh under the broiler for a few minutes to encourage a crusty deep golden top.9 Step 9: Cool for about 10 minutes before cutting and serving.getsaucepan.com/r/39d97596-acab-4e54-a9e1-4006910b44fb · Original: https://maureenabood.com/baked-kibbeh-you-say-meatloaf-i-say-meatlove/
