Description
This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!
Ingredients
- 1 cup bulgur wheat
- 2 cups boiling water
- ½ cup finely chopped onion, divided
- 2 teaspoons salt, divided
- 1 ½ teaspoons dried basil
- ½ teaspoon ground black pepper
- 1 pound ground beef
- 1 pound ground lamb, divided
- ½ cup pine nuts
- ¼ stick salted butter
- ½ cup cherry tomatoes, or to taste
- ¼ cup fresh mint leaves, or to taste
Instructions
- Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed
- about 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir 1/4 cup onion
- 1 1/2 teaspoons salt
- basil
- and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12×7-inch baking dish.
- Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
- Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned
- about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
- Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions
- leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
- Bake in the preheated oven until golden brown
- about 40 minutes. Garnish with cherry tomatoes and mint.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 35 mins
Servings: 8