“Kibbeh” is an Arabic dish very popular in Lebanon, Syria and Iraq. Traditionally is a fried croquette. This baked version “kibbeh” is easier to make than fried croquettes, lighter but still very tasty.
The “Syrian pepper” is the traditional combination of spices for kibbeh.
• 500 g crushed bulgar wheat
• 1 kg ground beef
• 1 large onion grated
• 1 level tablespoon salt
• Syrian pepper or black pepper
• mint leaves, optional
• corn oil and olive oil
For Syrian pepper:
• 2 parts black pepper powder
• 1 part cinnamon powder
• 1 part cloves powder
• ½ part grated nutmeg
- Let soak the “crushed bulgar wheat” in a large bowl covered with cold water for about 2 hours, then drain, wrap it in a clean cloth and squeeze out all the water.
- Mix the drained “crushed bulgar wheat” with grated onion, ground beef, salt and pepper. If you like add chopped fresh mint leaves.
- Spread the dough onto a greased baking tray or baking sheet. Press firmly to make a compact layer about 1 cm thick.
- With a knife divide the dough into squares.
- Pour a little oil between the squares so, after baking, the meat is already portioned.
- Bake in a preheated oven at 220° C for around 35 minutes.
- If you like garnish with fresh mint leaves and serve with lemon wedges.
- Serve with green salad or boiled vegetables.
Posted on: 11 November 2011