Kibbe or kibbe naye as it’s most commonly known is traditionally eaten raw as a sort of lamb meatloaf. My family has always baked it, which gives it fantastic flavor and texture, as well as peace of mind for those who would rather run into the street than eat raw meat. I will also add that, during the cooking and assembly process, you should taste the mixture raw to make sure it has enough salt and spices. I’ve watched my aunt do this hundreds of times and then spit it out into the sink and add whatever seasonings might be missing to the remaining mixture. Also, this recipe uses fine cracked wheat or bulgur. All cracked wheat is not created equal. You will need to order online or visit your closest Middle Eastern market to find fine cracked wheat. When I’m in MN visiting my family, Emily’s Lebanese deli in downtown Minneapolis is the perfect place to find it (along with other delicacies). Lastly, this is so good that when you taste it you will undoubtedly want to shove more into your mouth very quickly. I would caution you from doing this and sharing with family and friends as the cracked wheat expands in your stomach and may cause discomfort.
KIBBE
1 cup fine bulgur (cracked wheat, size #1 )
1 medium white onion chopped finely
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cinnamon
1/8 teaspoon allspice
4 lbs ground lean lamb or beef 1⁄4 cup pine nuts
2 tablespoons butter + 1 stick 9 x 12 inch pan
Wash and drain the bulgur 3-4 times in cold water. Work the onions and spices together with your fingers. Knead the meat and spices thoroughly and add the cracked wheat . Continue kneading and dip hands in ice water as you knead. Brown the pine nuts in the 2 tablespoons butter until golden brown, then add set aside. Generously butter the pan. Spread 1/3 meat mixture on the bottom of the pan. Then add the pine nuts and butter evenly over the meat. Spread remaining meat over the pine nuts so that the top layer is thicker than the bottom. Melt the butter. Score the top layer into 1 inch diamond shapes, placing a thumb print in the middle of each diamond. Pour melted butter on top. Bake in a 400 degree oven for 25 minutes, then lower the heat to 300 degrees and bake for another 25-30 minutes until golden brown. Drain off the remaining butter. When serving, cut along diamond shapes.
