A meat pie without dough, popular in Arabic cuisine, is minced meat baked with bulgur from lean lamb (beef), onions and various spices (black pepper, cinnamon). The finished dish is sprinkled with fried onion rings, nuts, raisins and herbs. Kibbeh is mentioned in Assyrian and Sumerian writings
Taste and aroma of spicy meat
Cooking method: cut + mix + bake + fry + sprinkle
Basic household appliances: stove, oven, meat grinder
Basic kitchen utensils: bowl, frying pan, baking dish (round, diameter - 26-28 cm), knife + cutting board
Main products: bulgur, lean lamb, onion, vegetable oil
Cooking time: 1 hour
Difficulty: medium
Type of dish: main course
Ingredients (serves 4)
The basis:
Bulgur - 100 g
Water (boiling water) - 150 ml
Ground meat:
Salt - ⅓ tsp
Ground cinnamon - 1 tsp
Black pepper - to taste
Lean lamb - 400-500 g
Onion - 3-5 pcs. (small bulbs)
Vegetable oil - 2 tbsp. + 2 tbsp. for frying
Powder:
Onion - 1-2 pcs. (medium bulb)
Nuts (pine nuts) - 50 g
Raisins - 50 g
Greens - to taste
How to cook it?
1. Prepare the base (pie):
- soak bulgur in boiling water, leave until completely absorbed
- cook minced lamb
- finely chop onions for minced meat
- mix minced meat, bulgur and finely chopped onion in a bowl
- add cinnamon, salt, black pepper and vegetable oil
- mix everything until smooth
- line the form with baking paper, put the mixture
- flatten the kibbeh with your hands, divide it into segments with a knife
- pre heat the oven to 180degrees
- Bake the cake until light golden crispy crust - 30 minutes.
2. Prepare the powder:
- cut the onion into rings
- fry in oil on both sides until golden brown
- wash nuts and raisins and dry a little / fry without oil in a pan
Spread the onion rings, nuts and raisins evenly over the finished pie
- sprinkle with herbs
Serving recommendations: served on a common dish, goes well with green salads and flatbreads.
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