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| Aunt Louise's Baked Kibbeh |
"This is the variant of red meat and lamb kibbeh that I grew up with in a totally ethnic Lebanese circle of relatives. My Aunt Louise was the bomb!"
Ingredients :
- 1 cup bulgur wheat
- 2 cups boiling water
- half cup finely chopped onion, divided
- 2 teaspoons salt, divided
- 1 half of teaspoons dried basil
- half of teaspoon ground black pepper
- 1 pound ground red meat
- 1 pound floor lamb, divided
- 1/2 cup pine nuts
- 1/four stick salted butter
- 1/2 cup cherry tomatoes, or to taste
- 1/4 cup clean mint leaves, or to flavor
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 1H35M |
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- Place bulgur in a massive bowl and cover with boiling water. Let stand till water is absorbed, about half-hour.
- Preheat the oven to 350 ranges F (a hundred seventy five stages C).
- Stir 1/four cup onion, 1 half teaspoons salt, basil, and pepper into the bulgur. Add floor red meat and 1/2 pound lamb; mix properly. Divide combination into 2 quantities. Pat 1 component over the bottom of a 12x7-inch baking dish.
- Pat the alternative element into an identical rectangle on a piece of waxed paper. Set aside for the top.
- Cook and stir remaining 1/four cup onion and half pound lamb in a skillet till browned, about five mins. Drain excess grease from the skillet. Stir in pine nuts and ultimate 1/2 teaspoon salt. Spoon lamb-pine nut combination 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 guidelines, leaving about three inches between cuts. Press a small dab of butter into the middle of each diamond.
- Bake in the preheated oven until golden brown, about 40 mins. Garnish with cherry tomatoes and mint.
Notes :
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