Kibbie, or Kibbeh, is always a family favorite. When I was a kid, my brother and I used to pick through all of the pine nuts because we thought they were weird. No matter how many pine nuts got in our way we were always sure to inhale at least half a dozen pieces.
In Lebanese families, there are different words for each grandparent. None of us grandchildren grew up calling my Grandmother Sittie (which means your maternal grandmother). The names Sittie (sit-tee) and Jiddo (jid-do) instead are used when referring to my Grandmother’s parents.
Sittee's Kibbie
Equipment
- 13"x9" baking pan
Ingredients
- 2 lbs ground lamb or ground round beef
- 1.5 cups Burghol #2 Medium Bulgur
- 1/2 cup pine nuts
- 1 large onion halved (grate half, dice half)
- 3 tbsp canola oil
- salt and pepper
- 3 "dabs" crisco
Instructions
- Soak burghol in hot water for 20 minutes, or until H2O is absorbed. Squeeze dry and add 1tsp. of salt.
- Saute diced onion in 1 tbs. of oil. Add pine nuts and 1/4 lb. of meat. Set aside.
- Mix remaining meat, grated onion, and burghol, adding water as needed for smooth mixing. Add 2 tsp of salt and pepper. Divide into quarters.
- Pat 1st layer into the pan, top with onion and pine nut mixture. Pat top layer of meat over this.
- Cut into diagonal pieces.
- Top with a sprinkle of canola oil and 3 dabs of Crisco.
- Bake at 350º for 1 hour or until browned.
OTHER WAYS TO PREPARE:
Kibbie Balls, kibbeh mahshi –
- Make meatballs from 1/4 cup of raw kibbeh meat.
- Press your thumb into the middle, creating a hollowed-out ball.
- Add a spoonful of the cooked mixture to the center.
- Form the raw meat around the mix into a torpedo or ball shape.
- Coat in fine bulgur or semolina.
- Fry at 350 for 5 minutes (or until cooked to an internal temperature of 165)
Raw Kibbie, kibbeh nayeh –
A very scary venture for most Americans and a dish that I have yet to try. Raw lamb and/or beef is mined with onion, bulgur, and spices, and drizzled with olive oil.
