Many of you may have tasted kibbeh before, perhaps those delightful little deep-fried balls that are familiar in most Middle Eastern eateries. Today, however, we're switching things up. I firmly believe the baked variant of Kibbeh, or ‘Sneyyet Kobeba’, outshines its deep-fried sibling in taste, health, and simplicity of preparation!
Isn't it wonderful when the world works in such delicious harmony?
If you're new to Kibbeh, think of it as the Middle Eastern cousin of meatloaf. At its heart, Kibbeh marries ground meat (usually beef or lamb) with an ensemble of aromatic spices and Burghul, also known as Bulgur Wheat or Cracked Wheat, filled with a rich, flavorful mince studded with raisins and pine nuts. Imagine it baked to a deep golden hue, crisp on the outside, the enticing aromas filling your kitchen with the essence of a Middle-Eastern bazaar.
Why You'll Fall in Love with this Recipe
Served with a cooling side of yogurt and a fresh salad (think Fattoush or Tabbouleh), Kobeba offers a nourishing and satisfying meal. Yet, if you want to embrace the full Arab dining experience, consider it a part of a grand feast featuring a variety of dishes. It's your choice, really!
The beauty of this recipe is not only in its flavor but also in its simplicity. With a food processor and baking tin at hand, you're all set to create this masterpiece.
Tips
Use a rectangular tart tin instead of the customary round one.
Serving Suggestions
Garnish with a dollop of yogurt sprinkled with sumac and parsley, which adds a creamy, tangy note to this savory dish.
Substitutions
If you're not a fan of raisins or pine nuts, feel free to substitute with your preferred nuts or dried fruits.
Ingredients
For the Filling:
- 1 tablespoon ghee
- 1 onion finely chopped
- 6 oz minced beef
- 1 tablespoon mixed spice (boharat)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- ¼ tablespoon ground nutmeg
- ¼ cup raisins or sultanas
- ¾ tablespoon pine nuts plus extra for decorating the surface
For the Crust:
- 5.6 oz burghul (bulgur wheat or cracked wheat)
- 1 onion quartered
- 11.6 oz minced beef
- 2 tablespoon salt
- 1.5 tablespoon mixed spice (boharat)
- 1 tablespoon ground cinnamon
- ½ tablespoon ground cardamom
- ¼ tablespoon ground nutmeg
For Serving (optional):
- 1 cup plain yoghurt
- 1 tablespoon sumac
- 2 tablespoon chopped parsley
Equipment
This recipe requires basic kitchen equipment:
- a food processor
- a medium-sized baking tin (round or rectangular, your choice)
- and a fine mesh sieve.
Frequently Asked Questions
Q: What can I use if I don't have Burghul or Cracked Wheat?
A: Burghul, also known as bulgur wheat, is essential for the traditional texture and taste of the Kibbeh. However, if you don't have access to it, you can substitute with couscous or quinoa. Both will add a slightly different flavor profile, but should work in a pinch.
Q: Can I use different types of meat?
A: Absolutely. The recipe traditionally calls for beef or lamb, but feel free to experiment with other types of ground meat like chicken or turkey. The beauty of Kibbeh lies in its versatility.
Q: I don’t eat meat, can I make a vegetarian version?
A: Yes, you can make a vegetarian version of this dish. Use a meat substitute, such as a plant-based mince, lentils, or finely chopped mushrooms for the filling.
Q: Can I make Kibbeh in advance?
A: Yes, this dish is a great make-ahead option. You can prepare it fully, refrigerate it, and bake it just before serving. It also freezes well. Prepare it up to the baking stage, then freeze. When ready to serve, defrost it in the fridge overnight and bake as per the instructions.
Q: Can I substitute the ghee with another type of fat?
A: Yes, if ghee is not available, you can use butter or a neutral-tasting oil like canola or vegetable oil. However, ghee has a distinct, nutty flavor that adds to the authentic taste of Kibbeh.
Q: Why are the pine nuts so important in this dish?
A: Pine nuts add a delicate crunch and a unique flavor to the Kibbeh. If pine nuts are hard to come by or out of budget, you can substitute with other nuts such as chopped almonds or walnuts.
I promise you, this baked Kobeba is a dish made to impress. Give it a try the next time you host a dinner party and enjoy the praise for your culinary skills. After all, who doesn't love a delicious secret to share?
Remember, Kobeba isn't just a dish; it's a taste of the vibrant Middle-Eastern culture - a beautiful amalgamation of aromas, flavors, and textures that you'll surely adore. Happy cooking, folks!
📖 Recipe
Baked Kibbeh
Ingredients
For the Filling:
- 1 tablespoon ghee
- 1 onion finely chopped
- 6 oz minced beef
- 1 tablespoon mixed spice boharat
- 1 tablespoon ground cinnamon
- 1 tablespoon ground cardamom
- ¼ tablespoon ground nutmeg
- ¼ cup raisins or sultanas
- ¾ tablespoon pine nuts plus extra for decorating the surface
For the Crust:
- 5.6 oz burghul bulgur wheat or cracked wheat
- 1 onion quartered
- 11.6 oz minced beef
- 2 tablespoon salt
- 1.5 tablespoon mixed spice boharat
- 1 tablespoon ground cinnamon
- ½ tablespoon ground cardamom
- ¼ tablespoon ground nutmeg
For Serving (optional):
- 1 cup plain yoghurt
- 1 tablespoon sumac
- 2 tablespoon chopped parsley
Instructions
- Begin by washing the burghul/cracked wheat thoroughly in a fine mesh sieve under cold running water until water runs clear. Place in a large bowl, cover with just-boiled water, and set aside to soak for 20 minutes.
- While the burghul/cracked wheat is soaking, prepare the filling. Heat the ghee in a pan over medium-high heat. Add the onion and cook until lightly golden and translucent, about 5 minutes. Add the beef, breaking it up with a spoon until it starts to change color. Stir in the spices and salt, continue to cook until beef is nicely browned, about 10 minutes. Finally, stir in the raisins and pine nuts and remove the pan from heat. Leave to cool completely before using.
- Now, for the crust: Place the onion in a food processor and pulse until finely minced. Drain the burghul/cracked wheat well, squeezing out as much liquid as possible. Add it to the food processor, along with the beef, salt, and spices. Process until the mixture is smooth and everything is well combined. It should resemble a thick paste.
- Preheat your oven to 350 F (180 C). Grease a medium-sized baking tin generously with ghee. Spread half the crust mixture onto the bottom of the tin, smoothing out evenly with the back of a spoon. Top with the filling mixture, spreading it almost to the edges, leaving about a 0.4-0.8 inch border. Top with the remaining crust mixture, spreading carefully till the edges so that the entire surface is covered. Smooth out with the back of a spoon. Using a sharp knife, score the top into slices (any size/pattern you like) and press some pine nuts into the surface to decorate.
- Place the whole tin onto a baking sheet lined with baking paper or foil to catch any drippings. Bake in the oven for 50-60 minutes, until deep golden brown all over. Mix the yoghurt with the sumac and parsley and serve alongside if desired.
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