Baked Kibbeh Recipes

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Aunt Louise's Baked Kibbeh image

This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!

Recipe From allrecipes.com

Provided by Russ Neimy

Categories     World Cuisine Recipes     Middle Eastern     Lebanese

Time 1h35m

Yield 8

Number Of Ingredients 12



Baked Kibbeh image

Recipe From epicurious.com

Categories     Lamb     Bake     Broil     Pine Nut     Fall     Cinnamon     Bulgur     Gourmet

Yield Makes 6 servings

Number Of Ingredients 21



Baked Lebanese Kibbe image

The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that's another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.

Recipe From cooking.nytimes.com

Provided by David Tanis

Categories     dinner, weekday, main course

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 11

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  • Cover a fine mesh strainer with a light cloth (a cheesecloth, if you have one). Add the bulgur wheat in, then place the strainer into a bowl filled with water. Let the fine bulgur wheat soak in the water for 15 minutes, then pull the cloth, holding the bulgur, and squeeze all the water out. You may do this a couple of times until you are sure the bulgur is rid of water. Set aside for now.
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