1 lb ground beef or lamb
1/2 cup bulgur, fine or medium-grade
1 medium onion, finely chopped
2 tbsp pine nuts
2 tbsp parsley, dried
2 tbsp water
1 tbsp peanut oil
1/2 tsp mint, dried
1/4 tsp allspice, ground
1/4 tsp black pepper, ground
1/4 tsp cinnamon, ground
Directions
1) Combine the meat, bulgar, onion, water, parsley, mint, allspice,
pepper , and cinnamon in a food processor. Process until doughy.
2) Preheat oven to 350F (175C).
3) Lightly oil an 8 inch square baking dish or a 9 inch round baking
dish. Pat half of the meat mixture into the pan. Sprinkle the nuts
over the top. Then cover with the remaining meat.
4) While still in the pan, cut the kibbe into 1 1/2 inch square or
diamond shapes. Brush the peanut oil over the top.
5) Bake for 30 to 35 minutes, or until firm and browned well.
6) Serve the kibbe from the pan or invert it onto a platter.
Variations: After step 1, shape the dough into hamburger size
patties. Then barbecue and serve with whole wheat pita or buns. Makes
6 kibbe-burgers or kibbe-cheese burgers!
Servings: 6 servings
Baked Kibbe (Lebanese Meat Appetizer) Recipe brought to you by Recipe Ideas
Categories: Appetizer; Lebanese; Meat
The History of Recipes
Experts have tracked the existence of recipes back into ancient history, certainly as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, in the main part, these ancient recipes were just simple hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to food historians are a few ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As our culinary historical trip moves to more modern times we have a couple of recipe books published in the 14th Century - a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian curry that is popular today, but instead recipes for the types of meals on the menus of the nobility of the time. Over the next few centuries, the rich families of the West competed to serve the most extravagent banquests, and as a consequence, cooks and their recipes were at a premium. However, it was during the 1800s that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing the recipes of their peers. The introduction of television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Baked Kibbe (Lebanese Meat Appetizer) recipe.
