Kibbeh bil Sanieh
Kibbeh bil Sanieh is a classic Lebanese baked dish, featuring a flavorful mixture of ground meat and fine bulgur wheat. It's layered and baked until golden brown, offering a comforting and aromatic meal.
En original oppskrift av Forkin
- Total tid
- 1 t 35 min
- Porsjoner
- 6
- Vanskelighetsgrad
- Middels
- Per porsjon
- 797 kcal
Allergeninformasjon: kan inneholde gluten, melk, nøtter og trenøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
kibbeh dough
- 2,5 koppfine bulgur, rinsed and soaked
- 900 glean ground beef
- 1 stk.yellow onion, quartered
- 0,5 koppfresh mint, leaves
- 0,25 koppbasil, leaves
- 1 ssseven spice blend
- 1,5 tssalt
- 0,5 tsblack pepper
filling
- 1 stk.yellow onion, finely chopped
- 300 gground beef
- 0,25 kopppine nuts
- 0,5 tsseven spice blend
- 0,5 tssalt
- 0,25 tsblack pepper
- 2 ssvegetable oil
for baking
- 0,25 koppghee, melted
Utstyr
food processor (optional) · skillet · large bowl · knife · 9x13 inch baking dish
Fremgangsmåte
Trinn for trinn
- 1
Rinse the fine bulgur thoroughly and soak it in cold water for at least 30 minutes, then drain very well, squeezing out excess water.
Omtrent 30 min
Kokkens tips: Ensure the bulgur is completely drained to prevent the kibbeh from becoming mushy.
- 2
In a large bowl, combine the drained bulgur, lean ground beef, quartered onion, fresh mint, basil, seven spice blend, salt, and black pepper for the kibbeh dough.
Omtrent 5 min
- 3
Knead the mixture by hand for about 10-15 minutes until it forms a cohesive and smooth paste, or process in a food processor in batches until smooth.
Omtrent 15 min
Kokkens tips: The texture should be uniform and sticky, similar to a thick dough.
- 4
While the kibbeh dough is resting, prepare the filling: Heat vegetable oil in a skillet over medium heat.
Omtrent 1 min
- 5
Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
Omtrent 6 min
- 6
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
Omtrent 7 min
Kokkens tips: Drain any excess fat if desired.
- 7
Stir in the pine nuts, seven spice blend, salt, and black pepper, and cook for another 2-3 minutes until the pine nuts are lightly toasted.
Omtrent 3 min
- 8
Preheat your oven to 190°C (375°F).
Omtrent 5 min
- 9
Lightly grease a 9x13 inch (23x33 cm) baking dish with some melted ghee.
Omtrent 1 min
- 10
Divide the kibbeh dough into two equal portions.
- 11
Press one portion of the kibbeh dough evenly into the bottom of the prepared baking dish, creating a smooth layer.
Omtrent 3 min
Kokkens tips: Wet your hands slightly to prevent sticking.
- 12
Spread the prepared meat filling evenly over the bottom kibbeh layer, leaving a small border around the edges.
Omtrent 2 min
- 13
Carefully spread the second portion of kibbeh dough over the filling, sealing the edges.
Omtrent 3 min
Kokkens tips: Flatten small pieces of dough in your hand and gently place them on top, then smooth them together.
- 14
Score the top layer of kibbeh with a knife into diamond or square shapes, cutting only halfway through the dough.
Omtrent 2 min
Kokkens tips: This helps the ghee penetrate and creates attractive portions.
- 15
Pour the remaining melted ghee evenly over the top of the kibbeh.
Omtrent 1 min
- 16
Bake for 35-40 minutes, or until the top is golden brown and crispy.
Omtrent 40 min
Kokkens tips: If the top browns too quickly, cover loosely with foil.
- 17
Remove from the oven and let it rest for 10 minutes before serving.
Omtrent 10 min
Kokkens tips: Resting allows the kibbeh to set and makes it easier to cut.
Per porsjon
Næringsinnhold
- Kalorier
- 797,4kcal
- Protein
- 50,2g
- Karbohydrater
- 62,8g
- Fett
- 39,6g
- Fiber
- 14,9g
- Sukker
- 2,6g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover Kibbeh bil Sanieh in an airtight container in the refrigerator.
Reheat in the oven at 170°C (340°F) until warmed through, or in a microwave for individual portions.