Favorite Menu Aunt Louise's Baked Kibbeh :: Good Recipes

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Aunt Louise's Baked Kibbeh

"This is the version of red meat and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise became the bomb!"

Ingredients :

1 cup bulgur wheat
2 cups boiling water
half cup finely chopped onion, divided
2 teaspoons salt, divided
1 half teaspoons dried basil
half teaspoon floor black pepper
1 pound floor pork
1 pound floor lamb, divided
1/2 cup pine nuts
1/4 stick salted butter
half of cup cherry tomatoes, or to taste
1/four cup sparkling mint leaves, or to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H35M

Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, approximately 30 minutes.
Preheat the oven to 350 levels F (one hundred seventy five degrees C).
Stir 1/four cup onion, 1 half of teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; blend nicely. Divide mixture into 2 portions. Pat 1 element over the lowest of a 12x7-inch baking dish.
Pat the alternative component into an identical rectangle on a piece of waxed paper. Set aside for the pinnacle.
Cook and stir final 1/four cup onion and 1/2 pound lamb in a skillet till browned, approximately 5 mins. Drain excess grease from the skillet. Stir in pine nuts and final half teaspoon salt. Spoon lamb-pine nut aggregate over the meat layer inside the baking dish.
Invert pinnacle layer over the filling. Peel off waxed paper. Score pinnacle layer into diamond shapes via slicing diagonally in both instructions, leaving approximately three inches among cuts. Press a small dab of butter into the center of each diamond.
Bake inside the preheated oven till golden brown, approximately 40 mins. Garnish with cherry tomatoes and mint.

Notes :

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