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Kibbeh in a Pan

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Lebanon has an array of Kibbeh recipes (ground meat mixed with cracked wheat). Geography determines the way it is cooked. The most common and family friendly version is Kibbeh in a Pan (as in baked).

Ingredients

Serves: 8

For the Kibbeh

  • ½ ground beef
  • 500 bulgur wheat (soaked and washed)
  • 1 medium onion (cut into 4)
  • 1 teaspoon ground black pepper
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons salt
  • 125 vegetable oil
  • 3 tablespoons ice cold water

For the Filling

  • 1 finely chopped onion
  • 250 ground beef
  • 2 teaspoons ground allspice
  • ½ teaspoon black pepper
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 3 tablespoons pinenuts
  • 2 tablespoons vegetable oil

Method

Kibbeh in a Pan is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a food processor, blitz together the onion, bulgur, spices and salt until super fine. Add the ground beef to the food processor with the 3 tbsp of ice cold water and mix.
  • Take the mixture out of the food processor and put it in a large plastic bowl.
  • Put gloves on and prepare a smaller bowl in which there is ice cold water (add ice cubes to the water). Mix and knead the kibbeh mixture well. In between turns put your gloved hands in the ice cold water before returning to the kibbeh and giving it another turn. When done it looks like a form of pâté.
  • Divide the mixture into 4 quarters. Take a 33cm pan and add a slim film of vegetable oil to it. Take the first 1/4 of the Kibbeh mixture and spread it across half the pan. Then take another 1/4 and spread it across the other half (this technique insures a more even spread).
  • Now make the filling by taking out a frying pan and sautéing together the ingredients. When the mixture is room temperature, spread on top of the kibbeh in the pan and using your hands covered by gloves soaked in cold water, press down the filling a little to seal it.
  • For the top layer of the kibbeh, do as before taking the last two 1/4 and spreading them one at a time until the whole pan is covered. Flatten well by pressing hard. Never forget to soak your gloved hands in the cold water between every step.
  • Take a knife and run it around the parameter to separate the kibbeh from the pan (only width of knife). Then with the same knife divide the pan in 4 by drawing a cross. These should be deep lines but not enough to cut through. Where the lines cross make a hole with your thumb. Now divide each quarter in two with slightly shallower lines. By then you are down to eighth on which you drawn shallow diagonal lines, creating a diamond pattern. Pour the 1/2 cup of vegetable oil over the surface and make it spread all over the kibbeh.
  • Bake at 175 degrees for 20 to 30 minutes.The top should be reddish when you remove it from the oven. To be served hot.
  • Additional Information

    The kibbeh is cut into triangles. It can be served with any salad but I love to serve it with this natural yogurt mixture: 1 kg of natural yogurt 1 garlic clove minced 5 small cucumbers diced a dash of salt Mix the lot and put in the fridge. When about to serve the kibbeh, take out the yogurt mixture and add a dash of dry mint, mix and add two ice cubes. Serve on the side.

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