Try this Kibbeh Bissayniyyi (Baked Kibbeh) recipe, or contribute your own.
Suggest a better descriptionSoak bulgur 10 minutes in cold water to cover. Drain and squeeze dry in cheesecloth. Combine with lamb, onion, salt, black pepper, and allspice. Grind meat mixture twice more or knead, dipping hands frequently in cold water and adding water to the meat mixture if needed, 15 to 20 minutes until very smooth and elastic. Set aside and use as basic kibbeh. FILLING: Brown pine nuts in butter. Add and saute lamb for 8-10 minutes. Add onions, salt, cinnamon, allspice and black pepper. Remove from the heat and add the fresh mint. Adjust seasonings and set aside. BAKING DIRECTIONS: Generously butter a 9 x 12-inch shallow baking pan. Press 1/3 basic kibbeh firmly into pan, cover with ground lamb filling and spread remaining kibbeh on top, pressing firmly and wetting hands with cold water. Slice through to make diamond shapes and press onto meat: sesame seeds (optional). Drizzle olive oil and melted butter over all. Bake in 400 degree oven for 20 minutes, lower heat to 300 degrees and bake 20 minutes longer or until golden. Serve this dish cut into diamond shapes. Source: Middle Eastern Cookery by Eva Zane.
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Serving Size: 1 Serving (319g) | ||
Recipe Makes: 8 | ||
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Calories: 883 | ||
Calories from Fat: 527 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.6g | 78 % | |
Saturated Fat 21.2g | 106 % | |
Monounsaturated Fat 21g | ||
Polyunsanturated Fat 11g | ||
Cholesterol 141mg | 43 % | |
Sodium 171.4mg | 6 % | |
Potassium 887.2mg | 23 % | |
Total Carbohydrate 53.4g | 16 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 39.8g | ||
Protein 41.1g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 883
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