Kebbeh In The Oven Recipe
This yummy Kebbeh In The Oven swept me off my feet, I bet it will do the same to you. It is a staple food of the Asian people which has now gained popularity the world over. Kebbeh In The Oven makes a yummy Side Dish. You will fall head over heels in love with this easy and delectable Kebbeh In The Oven recipe as soon as you try it!
Ingredients
Filling:
1 pound ground beef or lamb
2 onions, minced
4 ounces pine nuts
Salt to taste
1/8 teaspoon black pepper
1/8 teaspoon ground allspice
2 cups bulgur (cracked wheat)
1 1/2 cups water
2 pounds lean ground beef or lamb
1 small onion, minced
Salt to taste
1/4 teaspoon hot red pepper
1/4 cup plus 2 tablespoons butter
Directions
To prepare the filling, place the meat in a heavy pan over medium heat and saute for about fifteen minutes, breaking up the pieces with a wooden spoon.
Add the onions and cook ten minutes more.
Stir in the pine nuts and cook five minutes longer.
Remove from heat and mix in the salt, black pepper and allspice.
Set aside.
Meanwhile, in a large bowl soak the bulgur with one cup of the water for about fifteen to twenty minutes.
Mix in the meat, onion, salt and red pepper.
Knead very well by hand, adding half cup more of the water as you knead.
In all, knead about ten to fifteen minutes until mixture is smooth and pastelike.
Spread half of the mixture in a buttered 9-inch square baking dish, pressing the kufte down with moistened hands to form an even layer.
Cover with the meat filling.
Flatten small portions of the remaining raw meat mixture between your hands and place them over the filling.
Dip your hands in cold water and press down to even the surface and to blend the edges together smoothly.
Cut the kuf- te into diamond shapes.
Dot with butter.
Bake at 400 degrees about twenty-five minutes.
Serve hot with fresh tomato and cucumber salad.
Add the onions and cook ten minutes more.
Stir in the pine nuts and cook five minutes longer.
Remove from heat and mix in the salt, black pepper and allspice.
Set aside.
Meanwhile, in a large bowl soak the bulgur with one cup of the water for about fifteen to twenty minutes.
Mix in the meat, onion, salt and red pepper.
Knead very well by hand, adding half cup more of the water as you knead.
In all, knead about ten to fifteen minutes until mixture is smooth and pastelike.
Spread half of the mixture in a buttered 9-inch square baking dish, pressing the kufte down with moistened hands to form an even layer.
Cover with the meat filling.
Flatten small portions of the remaining raw meat mixture between your hands and place them over the filling.
Dip your hands in cold water and press down to even the surface and to blend the edges together smoothly.
Cut the kuf- te into diamond shapes.
Dot with butter.
Bake at 400 degrees about twenty-five minutes.
Serve hot with fresh tomato and cucumber salad.
