Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kibbeh baked in tray - kibbeh bil saynieh. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Kibbeh, baked in a tray (bil sanieh), is the healthier alternative to my fried kibbe balls recipe, and is much quicker to make. The mixture is made in exactly the same way except it is layered in an oven proof dish with the filling encased by the two layers of casing. Why do I have to use fine bulgur wheat? Kibbeh bi saynieh is one of Lebanese main dish.
Kibbeh baked in tray - kibbeh bil saynieh is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Kibbeh baked in tray - kibbeh bil saynieh is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have kibbeh baked in tray - kibbeh bil saynieh using 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Kibbeh baked in tray - kibbeh bil saynieh:
- Take - For the kibbeh dough:
- Prepare 1 kg finely ground beef
- Take 3 cups fine bulgur
- Make ready 1 onion, finely chopped
- Prepare 1 teaspoon allspice
- Make ready 1/2 teaspoon cinnamon
- Prepare 1/4 teaspoon pepper
- Make ready 5 basil leaves
- Make ready - For the filling:
- Get 500 g finely ground beef
- Make ready 4 large onions, finely chopped
- Prepare 1/2 cup pine nuts
- Get 1/2 teaspoon cinnamon powder
- Take 1/4 teaspoon black pepper
- Get 1 teaspoon salt
- Make ready 1 tablespoon vegetable oil, for frying
- Take - For baking:
- Make ready 1/2 cup vegetable oil
Kibbeh can be eaten raw (kibbeh naye). It's similar to steak tartare and popular in Lebanon. Another common form is kibbeh qrass, whereby the kibbeh mixture is molded into small, hollowed balls, stuffed with filling and then fried. This recipe is kibbeh bil sayneeye, or baked kibbeh.
Steps to make Kibbeh baked in tray - kibbeh bil saynieh:
- To prepare the stuffing: Fry the chopped onions until tender with 1 tablespoon of vegetable oil. Add the remaining stuffing ingredients and cook until meat is brown. Remove from heat and set aside.
- Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.
- To prepare the kibbeh dough: In a food processor, combine all the kibbeh dough ingredients together. Grind until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In a bowl, knead the dough for a few seconds.
- Divide the kibbeh dough in half. Coat a 30 cm diameter oven pan with 3 tablespoons of vegetable oil. With your hands, spread evenly the first half of the kibbeh dough making sure to cover the entire bottom of the pan.
- Spread the filling evenly on top and cover it with the other half of the dough.
- Using a knife, cut in slightly the kibbeh surface forming triangle or square shapes. Pour the rest of the vegetable oil evenly on the top then place the pan in the oven and bake at 180⁰C for 20-30 min.
- Serve hot or at room temperature. Kibbeh can be served with cabbage salad or yogurt and cucumber salad.
- Note: You can find the recipes 'cabbage salad' and 'yogurt and cucumber salad' under my profile
Another common form is kibbeh qrass, whereby the kibbeh mixture is molded into small, hollowed balls, stuffed with filling and then fried. This recipe is kibbeh bil sayneeye, or baked kibbeh. Kibbeh Bil Sanieh - Baked Kibbeh. Great recipe for Kibbeh baked in tray - kibbeh bil saynieh. The kibbeh dough is a mixture of finely ground meat and bulgur.
So that is going to wrap it up with this exceptional food kibbeh baked in tray - kibbeh bil saynieh recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
