Baked kibbeh kibbeh bil sayneeyeh recipe Kibbeh, the national dish of Lebanon, is an emulsification of the freshest minced lamb and burghul (cracked wheat), with essential "seven spices" (baharat).
In the old days, Lebanese women would pound the meat and burghul in a mortar and pestle, then knead in the spices, a process coach outlet which can be excruciatingly exhausting. Kibbeh can be eaten raw (kibbeh naye). It's similar to steak tartare and popular in Lebanon. Another common coach outlet stores shoes form is kibbeh qrass, whereby the kibbeh mixture is molded into small, hollowed balls, stuffed with filling and then fried. This recipe is kibbeh bil sayneeye, or baked kibbeh. To make the yoghurt dressing, combine all the ingredients in a bowl. Cover and refrigerate until needed. To make the filling, place a large frying pan over medium heat. Add the olive oil and onions and cook for 2 3 minutes or until soft. Add the pine nuts and cook for another 2 3 minutes or until almost golden. Now add the minced lamb and cook for 7 8 minutes coach outlet stores orange county or until browned. Stir in the spice and season with salt and pepper. To make the kibbeh paste, place the quartered onions in a food processor and process until almost pureed. Add the minced lamb, one quarter at a time, and combine well. Now add the drained burghul, 1 cup at a time, and process until well combined. Add the spices and salt, and give it a final whiz, about 2 3 minutes. The result should be a smooth emulsified paste. Preheat the oven 180C. Divide the kibbeh paste into 8 even portions. Lightly grease 4 x 21 cm round baking dishes and evenly spread 1 portion of the kibbeh paste coach outlet purses $10 and under over the base of each dish. Evenly spread the meat filling on top. Now cover with 1 portion of the remaining kibbeh paste, creating a final layer. Using a knife, cut diagonal lines into the top layer, creating diamond shapes, then divide into 6 even slices. Create a small hole in the centre and drizzle all over with the olive oil (this gives it a nice golden brown colour as well as adding a bit of flavour). Pop in the oven and cook for 45 minutes or until golden brown. Alternatively, pop it under the grill for the last 6 8 minutes for an extra crispy top layer. Pour the yoghurt dressing over each slice and serve with fattoush salad.
Ask your butcher for lamb mince made from the leg of lamb. Baharat (also known as seven spices) is a Lebanese spice mixture available from Middle Eastern food shops. Or use even proportions of ground black pepper, cloves, ginger, cinnamon, coriander, cardamom and cumin.
Prev: coach outlet bethlehem pa
Next: coach outlet