Zutaten für Kibbie Seniyeh Pan Baked Kibbee
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Zubereitung von Kibbie Seniyeh Pan Baked Kibbee
- **Prepare the Filling:** In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 pound ground lamb and cook until browned, breaking it up with a spoon. Drain off any excess liquid.
- **Sauté Filling Ingredients:** Add 1 medium finely chopped onion, 1 cup finely chopped pine nuts, 1 teaspoon ground allspice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 10 minutes, stirring occasionally, until fragrant and the onion is softened.
- **Remove from Heat:** Set the filling aside to cool completely.
- **Prepare the Bulgur:** Rinse 1 cup fine bulgur wheat thoroughly under cold water. Drain well and let it sit for 30 minutes to soften.
- **Combine Kibbeh Ingredients:** In a large bowl, combine the softened bulgur with 1 pound ground lamb, 1/2 cup finely chopped onion, 1/4 cup ice water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
- **Knead the Kibbeh:** Knead the kibbeh mixture vigorously for 5-7 minutes, adding more ice water (1 tablespoon at a time) if needed, until it becomes smooth and pliable.
- **Assemble the Kibbeh:** Grease a 10x14 inch baking pan with butter. Divide the kibbeh mixture in half.
- **Layer the Kibbeh:** Spread half of the kibbeh mixture evenly over the bottom of the pan. Wet your hands frequently with ice water to prevent sticking.
- **Add the Filling:** Spread the cooled filling evenly over the first layer of kibbeh.
- **Top with Kibbeh:** Spread the remaining kibbeh mixture over the filling, patting it down firmly and smoothing the top. Shape it into patties using your palms.
- **Score the Kibbeh:** Score the top of the kibbeh with a knife in a diamond pattern.
- **Loosen the Edges:** Run a knife around the edges of the pan to separate the kibbeh from the sides.
- **Create a Center Well:** Make a small hole in the center of the kibbeh using your finger.
- **Rest the Kibbeh:** Let the kibbeh rest at room temperature for at least 1 hour.
- **Preheat and Bake:** Preheat oven to 450°F (232°C).
- **Add Oil:** Pour 2/3 cup Mazola oil evenly over the top of the kibbeh.
- **Bake:** Bake on the lowest rack of the oven for approximately 40-45 minutes, or until the bottom is golden brown and the kibbeh is cooked through. Serve hot with pita bread.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
3g
Fat
57g
Carbs
0g
