Directions: |
Directions:Wash and soak birghul in cold water with a little salt for about 10 minutes. The salt prevents it from getting mushy.
Drain thoroughly in a sieve or squeeze in your hands.
Put meat, grated onion, birghul, and seasonings in a bowl. Rub between the palms of your hands to mix. Slowly
add ice water to soften the kibbee. Mix meat and seasonings thoroughly. It should be about the consistency of jam.
To bake, grease the bottom of a 9x13” pan with olive oil. Press kibbee in pan. Pine nuts can be sprinkled on top
and pressed in at this time. Cut into triangles or squares.
Drizzle 2 tablespoons of olive oil on top. Bake at 375° for about 45 minutes. Serve with hard lubin.
For Kibbee Nigh-yee (raw), use 1/4 cup less birghul.
Kibbee Miqliyyi
(Fried Kibbee Patties)
Shape into thin hamburg patties. Dip hands in cold water so the meat won’t stick. Fry in hot oil until nicely
brown. Serve with hard lubiin.
Kibbee Kib-baab
Shape kibbee into small footballs in the palms of your hands.
Make a hole in the middle and thin down the sides. Stuff with a mixture of
¼ c.pine nuts
1 c. hamburg meat that has been lightly browned and drained
1 medium onion, finely chopped (optional)
1/8 tsp. each cinnamon and allspice
salt and pepper to taste
Saute’ hamburg and onion until onions are limp. Add pine nuts and seasonings. Fill the opening in the kibbee
“football” with the filling and close. Fry in hot oil. Drain on paper towels.
This mixture can also be used as a layer between baked kibbee.
Notes:
Wet hands with cold water when patting down the kibbee so it won’t stick to your hands.
Go around the periphery of pan with a knife before putting it in the oven.
Kibbee should have enough salt when cooked, fried or baked to prevent it from falling apart in the cooking process.
When making Kibbee Sigh—nee—yee, if there is excessive shrinking from the sides of the pan (1/2” or more) not
enough birghul was used.
If Lebanon has a national dish, Kibbee is it. In earlier times, it was the eldest son’s job to pound the meat in a special
urn. |
This recipe for Kibbee is from