Considered the national dish of many Middle Eastern nations, Kibbeh, is made of burghul, minced onions and finely ground lean beef, lamb, goat or camel meat with and mixed spices.
1 1/2 cups(240 grams) burghul
2 tspcoarse cooking salt
1 large brown onion, finely chopped
500 gfinely minced lamb
1 tspground black pepper
1 tspground allspice
1/2 cup(125 millilitres) iced water
1/2 cup(125 millilitres) olive oil
2 tspolive oil
250 gcoarsely minced lamb
1 medium brown onion, finely chopped
1 tspground allspice
1/2 tspground cinnamon
1/2 tspground nutmeg
1 tspcoarse cooking salt
1/2 tspground white pepper
3/4 cup(120 grams) pine nuts, toasted
Oil 25cm x 32cm baking dish.
In a medium bowl, cover burghul with cold water; stand 10 minutes.
Meanwhile, sprinkle salt over onion; stand 10 minutes.
Drain burghul, squeezing with hands to remove as much water as possible.
Rinse onion under cold water; squeeze dry in absorbent paper.
In a large bowl, combine burghul, onion, lamb, pepper, allspice and the iced water; knead about 10 minutes or until mixture forms a smooth paste. (To ensure kibbeh mixture stays cold and smooth, knead in a small piece of ice from time to time.)
Using wet hands, press half the kibbeh mixture evenly over base of dish.
Preheat panggangan to 180°C/160°C fan-forced.
Drain away oil from filling; spread filling evenly over kibbeh layer. Shape remaining kibbeh mixture into large patties; place patties over filling. Using wet hands, join patties to cover filling completely; smooth top with wet hands. Using wet knife, cut through kibbeh to form diamond shapes. Dot each diamond with a pinch of butter.
Drizzle kibbeh evenly with oil. Cook, uncovered, about 1½ hours or until cooked through. Drain away excess oil before serving.
Heat oil in medium frying pan; cook lamb, stirring, over high heat, until browned all over. Add onion; cook, stirring, until browned lightly. Stir in spices and seasonings; remove from heat, stir in nuts.
Recipe by The Australian Women’s Weekly Sumber https://arabic-food.blogspot.com