Lebanese Kibbeh in a Tray Recipe

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Lebanese Kibbeh in a Tray
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Ingredients
13
Count
Nutrition
397
Calories
Total time
140
Minutes
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Ingredients:

  • 2 1/2 cups cubed tender lamb
  • 2 medium onions
  • 2 tsp salt (to taste)
  • 1/2 tsp pepper
  • 1/2 cup pine nuts
  • 1/2 cup cooking fat
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cinnamon (optional)

Directions:

  1. Select lamb from loin of the animal.
  2. Pound the cubed meat with a teaspoon of salt in a stone mortar with a wooden mallet.
  3. Remove meat from mortar when it becomes pasty.
  4. Now pound onion with a teaspoon of salt and the pepper until it is reduced to a pulp.
  5. Combine meat and onion and pound together until very smooth.
  6. Wash bulghur well in running water but do this quickly so that it does not soften.
  7. Press to remove water.
  8. Knead bulghur and meat with the hands.
  9. Pound together in mortar.
  10. Add salt to taste.
  11. Dip mallet in ice water occasionally to keep meat moist and smooth.
  12. Properly prepared kibbeh must be pounded at least an hour.
  13. Then it is ready to be eaten as it is, or cooked in a variety of ways.
  14. Preparation time may be shortened considerably by grinding meat several times through fine blade of meat grinder.
  15. Grind onion twice.
  16. Grind onions with meat once.
  17. Combine washed bulghur with meat-onion mixture.
  18. Knead well, seasoning with salt and pepper.
  19. Grind this mixture three times adding a tablespoon of ice water to keep it smooth.
  20. To make stuffing: Heat fat.
  21. Fry chopped onions in it until soft.
  22. Add meat and fry until lightly browned.
  23. Add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color entirely.
  24. Season with salt, pepper and cinnamon.
  25. Pour off excess fat.
  26. To make Kibbeh in a Tray: Grease a shallow 12 x 18 inch baking pan.
  27. Pat a layer of basic kibbeh smoothly and firmly over the bottom of the pan to the depth of one inch.
  28. Cover this evenly with with a layer of stuffing.
  29. Top with a second layer of kibbeh slightly thicker than the first.
  30. Score into diamond shapes with a sharp knife.
  31. Pour one cup melted samneh or butter over all.
  32. Bake in moderate oven about 20 minutes, or until well browned.
  33. Serve hot or cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 397.14 Kcal (1663 kJ)
Calories from fat 183.7 Kcal
% Daily Value*
Total Fat 20.41g 31%
Cholesterol 77.22mg 26%
Sodium 955.87mg 40%
Potassium 353.04mg 8%
Total Carbs 32.22g 11%
Sugars 2.24g 9%
Dietary Fiber 7.7g 31%
Protein 11.51g 23%
Vitamin C 3.4mg 6%
Iron 3.1mg 17%
Calcium 43.8mg 4%
Amount Per 100 g
Calories 201.52 Kcal (844 kJ)
Calories from fat 93.21 Kcal
% Daily Value*
Total Fat 10.36g 31%
Cholesterol 39.19mg 26%
Sodium 485.04mg 40%
Potassium 179.15mg 8%
Total Carbs 16.35g 11%
Sugars 1.14g 9%
Dietary Fiber 3.91g 31%
Protein 5.84g 23%
Vitamin C 1.7mg 6%
Iron 1.6mg 17%
Calcium 22.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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