Kibbi Neeyee (Basic Kibbi)
Basic kibbi (kibbeh) of ground lamb, bulgur wheat, onion, and warm cinnamon, mixed to a smooth paste and baked or fried. The foundational Lebanese recipe for the national dish of the Levant.
YIELD
12 servingsPREP
1 hrsCOOK
30 minREADY
1 hrsThe backbone recipe for kibbeh, the Levantine dish Lebanese cooks consider a birthright. Four main ingredients, no shortcuts: soaked fine bulgur, ground lamb, onion, and a warm pinch of cinnamon.
Soaking the wheat is what separates tender kibbeh from a gritty, pasty one. Cold water for a full hour hydrates every grain so the bulgur nearly disappears into the meat when kneaded. Grinding meat and onions together (traditionally in a manual meat grinder, a food processor works too) creates the silky emulsion that gives kibbeh its distinctive smooth texture.
The kneading matters. Long, patient mixing develops the proteins and bulgur starches into a cohesive paste that holds together whether you fry kibbeh balls, broil kibbeh patties, or layer it into the classic baked tray version described here with a filling between two layers.
Pro Tips
- Moisten hands with cold water while kneading to prevent sticking.
- Use fine-grind bulgur (No. 1), coarse bulgur stays chewy and grainy.
- Score the top layer in diamonds before baking for clean serving squares and even browning.
- A traditional filling is sauteed ground lamb with pine nuts and onions.
Variations
- Swap lamb for lean ground beef, or a half-and-half mix.
- Add a teaspoon of allspice or a pinch of ground cloves for deeper warmth.
- Serve raw as kibbeh nayyeh (the name suggests this version) with olive oil, fresh mint and scallions, using only the freshest ground lamb.
Ingredients
Directions
Wash wheat several times in cold water.
Allow wheat to stand in water for about 1 hour.
Grind meat and onions fine.
Mix with seasonings and wheat.
If necessary, moisten hands in small bowl filled with cold water.
Thorough mixing or kneading of the mixture is very important.
Kibbi may be fried, baked plan, broiled or baked with a filling.
When using a filling, spread half of kibbi into 10×10 inch pan that has been greased with butter; be sure to bring mixture all the way to the edge of pan.
Add filling.
Top with other half of kibbi.
Run knife around edge of the pan to help seal layers together.
Cut, no deeper than top layer, into diamond shapes.
Dot with butter and bake at 400℉ (200℃) for about 30 minutes or until brown.
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