Baked Kibbeh Recipe (Kipe): Lighter than traditional fried ones, I find baked kipe more flavorful and moist, not to mention easier to make for beginners.
Cuisine Latino, Mediterranean, Middle-Eastern
Keyword kipe, quipe
Prep Time 15minutes
Cook Time 55minutes
Total Time 1hour10minutes
Author Clara Gonzalez
1lb[0.45 kg] of lean minced beef
1large purple onion, minced finely
3teaspoonsof salt, divided
1/8teaspoonof cayenne pepper
1/8teaspoonof cumin seeds
1/4teaspoonof cinnamon powder
2large tomatoes, skinned, seeded and diced
6tablespoonsof olive oil
1/3cupof pine nuts
4tablespoonsof chopped parsley
Pour the bulgur into a bowl and add enough water to cover, let it rest for an hour.
In the meantime, mix the meat with onion, 1 1/2 teaspoon of salt and cayenne pepper. Mixed thoroughly using your hands.
Divide the meat into halves, and reserve half.
Add cumin seeds, cinnamon, and tomatoes to the half you will work with.
Heat 2 tablespoons of oil in a large skillet over medium-low heat. Add the meat and quickly stir. Simmer, occasionally stirring, until the meat has cooked through and the liquids have evaporated. Taste and season with more salt if needed. Remove from the heat and mix in raisin, pine nuts and parsley. Cool to room temperature.
Once the hour has passed, use a sieve to drain any water that wasn't absorbed, pressing down lightly to remove any excess water. Pour the bulgur into a large bowl.
Heat oven to 400 ºF [200 ºC].
Mix the uncooked meat you had reserved with the bulgur, doing a kneading motion with your hands. It should be mixed well enough that it retains its shaped when you press on it.
Pour 2 tablespoons of oil on the bottom of a 7 x 10 1/2 inches [18 x 27 cm] baking pan. Spoon in half the bulgur mixture and press down with your hands to obtain an even, compact layer.
Cover with the cooked meat, pressing down to make an even layer.
Cover with the remaining bulgur mixture and press down to make a compact, even layer. Score deeply with a knife in a diamond pattern about 2 1/2 x 2 1/2 inches [7 x 7 cm]. Pour remaining oil on top.
Bake for 40 minutes, or until top is golden brown.
Remove from the oven and cool for a few minutes before serving.
For serving, I suggest a light salad of diced cucumber, onion and thick yogurt seasoned with salt and pepper to taste.