Post by Amani on Oct 5, 2013 18:26:49 GMT -5
Baked Kibbeh With Onion & Pine Nut Topping
This recipe is adapted from "Arabesque: A Taste of Morocco, Turkey and Lebanon," by Claudia Roden (Knopf, 2006). Since most kibbeh are labor-intensive, she writes that she was happy to find this easy baked version in a Beirut restaurant. She recommends serving it as a main course or in smaller slices for an appetizer, with baba ghanoush, hummus and a salad.
Kibbeh base
2/3 cup fine-ground bulgur (see Note)
1 medium onion, trimmed and cut into quarters
1 pound lean, boneless leg of lamb, cut into 1-inch pieces
1/2 teaspoon salt
Ground black pepper, to taste
1 teaspoon cinnamon
2 tablespoons vegetable oil
Topping
2 tablespoons extra virgin olive oil
1 pound onions, sliced
1/4 to 1/3 cup pine nuts
Salt and black pepper, to taste
1/2 teaspoon cinnamon
Pinch of ground allspice
1/2 to 1 tablespoon pomegranate molasses (optional)
For the kibbeh base: Rinse the bulgur in a fine sieve under cold running water; drain well and set aside. Puree the onion in a food processor. Add the meat, salt, pepper and cinnamon; blend to a paste. Add the bulgur and blend to a smooth, soft paste.
Preheat the oven to 375°. With your hand, press the paste into the bottom of an oiled, round, shallow baking dish or tart dish, about 11 inches in diameter. Flatten and smooth the top and rub with 2 tablespoons oil. With a pointed knife, cut it into 8 wedges and run the knife around the edges of the dish. Bake about 30 minutes, until browned.
For the topping: Meanwhile, heat the olive oil in a skillet. Add the onions and cook, stirring often, until golden brown. Add the pine nuts and stir until lightly colored. Add a little salt and pepper, the cinnamon and allspice, and if you like a slightly sweet-and-sour flavor, the pomegranate molasses. Cook, stirring, for a minute or so.
Serve the kibbeh with the topping spread over the top.
Serves 8.
Note: You can find finely ground bulgur and pomegranate molasses at Middle Eastern grocers, health food stores and some well-stocked supermarkets.
Per serving: 227 calories, 13 g protein, 16 g carbohydrate, 13 g fat (3 g saturated), 32 mg cholesterol, 175 mg sodium, 4 g fiber.
This recipe is adapted from "Arabesque: A Taste of Morocco, Turkey and Lebanon," by Claudia Roden (Knopf, 2006). Since most kibbeh are labor-intensive, she writes that she was happy to find this easy baked version in a Beirut restaurant. She recommends serving it as a main course or in smaller slices for an appetizer, with baba ghanoush, hummus and a salad.
Kibbeh base
2/3 cup fine-ground bulgur (see Note)
1 medium onion, trimmed and cut into quarters
1 pound lean, boneless leg of lamb, cut into 1-inch pieces
1/2 teaspoon salt
Ground black pepper, to taste
1 teaspoon cinnamon
2 tablespoons vegetable oil
Topping
2 tablespoons extra virgin olive oil
1 pound onions, sliced
1/4 to 1/3 cup pine nuts
Salt and black pepper, to taste
1/2 teaspoon cinnamon
Pinch of ground allspice
1/2 to 1 tablespoon pomegranate molasses (optional)
For the kibbeh base: Rinse the bulgur in a fine sieve under cold running water; drain well and set aside. Puree the onion in a food processor. Add the meat, salt, pepper and cinnamon; blend to a paste. Add the bulgur and blend to a smooth, soft paste.
Preheat the oven to 375°. With your hand, press the paste into the bottom of an oiled, round, shallow baking dish or tart dish, about 11 inches in diameter. Flatten and smooth the top and rub with 2 tablespoons oil. With a pointed knife, cut it into 8 wedges and run the knife around the edges of the dish. Bake about 30 minutes, until browned.
For the topping: Meanwhile, heat the olive oil in a skillet. Add the onions and cook, stirring often, until golden brown. Add the pine nuts and stir until lightly colored. Add a little salt and pepper, the cinnamon and allspice, and if you like a slightly sweet-and-sour flavor, the pomegranate molasses. Cook, stirring, for a minute or so.
Serve the kibbeh with the topping spread over the top.
Serves 8.
Note: You can find finely ground bulgur and pomegranate molasses at Middle Eastern grocers, health food stores and some well-stocked supermarkets.
Per serving: 227 calories, 13 g protein, 16 g carbohydrate, 13 g fat (3 g saturated), 32 mg cholesterol, 175 mg sodium, 4 g fiber.