Kibbee bil Sineeyah (Baked Kibbee)

"This is a baked lamb or beef dish ofter served as part of a Lebanese meza appetizer assortment. It is only a slight variation of my dad's recipe. I hope someone out there enjoys this recipe, since it has taken 3 tries to get it posted. Preparation time does not include time needed to prepare Kibbee Nyi (Raw Kibbee) #66667, which is a separate recipe."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
8
Yields:
16-20 pieces
Serves:
8-10
Advertisement

ingredients

Advertisement

directions

  • Since your grinder is already dirty from making the raw kibbee, you might as well grind your own meat for the stuffing, but don't grind it too fine; use the medium plate, or even the coarse one, and once through is enough.
  • Brown crumbled meat in 1 Tbsp butter, stirring occasionally.
  • Add onion, and saute until it is translucent.
  • Brown the pine nuts in 1 Tbsp of butter until very browned, but not quite burnt.
  • Add pine nuts and ketchup to meat and simmer over low heat for 10 minutes, stirring occasionally.
  • Brush some melted butter on sides and bottom of a 9"x13"x2" baking pan.
  • Spread half of the kibbee evenly over the bottom of the pan.
  • Spread stuffing evenly over kibbee, and spread second half of kibbee over this.
  • Dip hand in water and smooth out top layer.
  • Before baking, cut into diamond shapes.
  • Spread melted butter over top of kibbee, and sprinkle with water.
  • Bake at 425oF for 35 minutes or until top is browned.
  • Separate into diamond pieces, and serve hot, at room temperature, or cold, as part of a meza appetizer assortment.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes