Quibe/kibe de bandeja (Baked Kibbeh)

Quibe/kibe de bandeja (Baked Kibbeh)


“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

Preparation method

  1. 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.
  2. Mix the drained “crushed bulgar wheat” with grated onion, ground beef, salt and pepper. If you like add chopped fresh mint leaves.
  3. Spread the dough onto a greased baking tray or baking sheet. Press firmly to make a compact layer about 1 cm thick.
  4. With a knife divide the dough into squares.
  5. Pour a little oil between the squares so, after baking, the meat is already portioned.
  6. Bake in a preheated oven at 220° C for around 35 minutes.
  7. If you like garnish with fresh mint leaves and serve with lemon wedges.
  8. Serve with green salad or boiled vegetables.

Posted on: 11 November 2011