04-11-2024, 02:37 PM
*This is the version I grew up with in our house. It's my favorite version and it's hard to find in local "Mediterranean" type restaurants.
*Often you won't find Middle Eastern food restaurants labeled as such so you may find them under Mediterranean food.
Preheat oven to 350º F / 180ºC
ingredients:
- 1/2 c clarified butter or ghee
- 2 medium yellow onions, finely chopped
- 1/4 c pine nuts, plus some for garnish
- 8 oz coarsely ground (minced) lamb or veal
- 1/4 tsp salt
- fresh ground black pepper
- 1/4 tsp cinnamon
- 1 recipe (batch) of kibbeh *see "important thread" for the recipe.
- 1/3 c (6oz) of melted clarified butter or light olive oil
- 2 tbsp cold water
- Warm the 1/3 c butter or oil in a frying pand over medium heat.
Add the onions and cook until translucent, about 7 minutes.
Add pine nuts and let them slightly brown - don't walk away as they burn fast.
- Raise heat to high and add ground lamb or veal. Cook stirring frequently until juices evaporate and meat begins to brown, about 6 minutes or so.
- Prepare kibbeh but do not chill unless making it in advance. *if you plan on baking the same day, just leave some out on the counter to warm to room temperature.
- Brush an 11 x 13 inch baking dish or a 14 inch round baking dish with butter, ghee or oil. *I use butter
- Press slightly less than half of the kibbeh onto the bottom of the dish, smoothing with a spatula. Top with the ground meat mixture you just made, spreading it evenly in the pan.
- Dot with mounds of remaining kibbeh, then carefully press out evenly so the meat filling stays in place. Smooth the top with a spatula.
- Run a knife blade around the edge of the dish, then deeply score the kibbeh into diamond shapes. Press a pine nut into the center of each diamond if desired.
-in a measuring cup, combine the melted butter, ghee or oil with cold water and pour over the kibbeh making sure some runs between the sides of the dish and into those cuts you just made in the kibbeh.
- Bake until firm to touch, about 30 minutes or so.
*To brown the top, sprinkle lightly with water 3 or 4 times during cooking.
- Cut through the scored diamonds.
Serve hot with some yogurt, salads and pita bread.
Demand praise.
*note: this is not my picture. I'll add my own next time I make this.
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