Baked Stuffed Kibbi Loaf Recipe
The smell of this Baked Stuffed Kibbi Loaf recipe will draw your husband to the kitchen. An assortment of fabulous flavors, the Baked Stuffed Kibbi Loaf recipe is one of those Asian dishes you simply shouldn't miss. A lip-smacking Breakfast, this Baked Stuffed Kibbi Loaf completes your spread. 75 minutes is more than enough to prepare a perfect Baked Stuffed Kibbi Loaf. This Baked Stuffed Kibbi Loaf is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
1 cup ghee or substitute
4 lb (2 kg) Basic Kibbi Mixture
3 cups Meat and Nut Filling
Directions
With a little of the ghee, thoroughly grease a 12 in (30 cm) square baking tray.
With wet hands smooth half the kibbi mixture into the tray, covering the bottom completely with a 1/2 in (1.5 cm) thickness.
Spread the filling evenly over the kibbi on the tray, then cover the filling with the remainder of the kibbi mixture to the same 1/2 in (1.5 cm) thickness.
Cut deep horizontal or diagonal lines through both layers of the kibbi to form square or diamond shapes so the ghee can penetrate.
Dot the remainder of the ghee on top of the kibbi in the tray and place in a moderate oven, 350-400 oF (180—200°C), until golden brown on top — approximately 1—1 1/4 hours.
Serve hot or cold with stews, yoghurt or salads.
With wet hands smooth half the kibbi mixture into the tray, covering the bottom completely with a 1/2 in (1.5 cm) thickness.
Spread the filling evenly over the kibbi on the tray, then cover the filling with the remainder of the kibbi mixture to the same 1/2 in (1.5 cm) thickness.
Cut deep horizontal or diagonal lines through both layers of the kibbi to form square or diamond shapes so the ghee can penetrate.
Dot the remainder of the ghee on top of the kibbi in the tray and place in a moderate oven, 350-400 oF (180—200°C), until golden brown on top — approximately 1—1 1/4 hours.
Serve hot or cold with stews, yoghurt or salads.
