Serve Baked Kibbie with Syrian Rice , Stuffed Grape
Leaves , Tsatsiki and a salad for a traditional
Arabic “company’s coming” meal.
Preheat oven to 350 degrees.
Filling: In a large frying pan, sauté filling meat and onion over
moderately high heat until lightly browned. Drain off excess fat.
Mix in pine nuts and KIBBIE SPICE. Set aside.
Kibbie Mixture: Place kibbie mixture ingredients in a bowl and knead
until thoroughly mixed. Or place the ingredients in the bowl of an
electric mixer and mix until thoroughly blended. Mixture will be soft
and will stiffen up as you proceed with assembly.
To Prepare the Kibbie in a Tray: Press half of the Kibbie mixture
evenly in the bottom of a 9x13 inch baking pan. Spread the filling
evenly over the layer of Kibbie. Form patties with the rest of the
Kibbie mixture and lay them side-by-side on top of filling. Use bits
of the mixture to fill in empty spaces. Smooth over entire pan with
wet hands. Cut into 2 inch squares and then cut diagonally to form
triangles. Bake for 40 to 45 minutes until lightly browned.
To Prepare Stuffed Kibbie Balls: These are popularly known as
footballs because of their shape. Make balls using 2 Tbsp Kibbie
mixture. Press a large indentation in the center. Fill with 1 Tbsp
Kibbie filling. Close up and form into a football shape. Spray a
baking pan with non-stick spray. Place the Kibbie Balls on tray and
bake 35 to 40 minutes, until browned, turning occasionally.
To prepare Kibbie Ball Appetizers.
Filling:
Category
KIBBIE SPICE
Koobideh Ground Meat Kabob Spice
Meats
Onions
Servings
Makes a 9x13 inch pan or 25 to 30 Stuffed Kibbie Balls
Author
- 1 lb lean ground beef or lamb
- 1 cup diced onion
- 1/4 cup pine nuts or slivered almonds, toasted
- 2 tsp SPICE BAZAAR KIBBIE SPICE
- 2 lb lean ground beef or lamb
- 2 cups fine bulgur (#1)*
- 1 1/2 cups water
- 2 cups finely minced onion
- 2 1/2 Tbsp SPICE BAZAAR KIBBIE SPICE