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, kipe horneado, 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
Soak bulgur: Pour the bulgur into a bowl and add enough water to cover, let it rest for an hour.
Season the meat: 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 set aside half of it.Add cumin seeds, cinnamon, and tomatoes to the half you will work with to make the filling.
Cook the meat: Heat 2 tablespoons of oil in a large skillet over medium-low heat. Add the meat for the filling 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.
Make the crust: Once the hour has passed, use a sieve to drain any water that wasn't absorbed, pressing down to remove any excess water. Pour the bulgur into a large bowl.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.
Assemble the casserole: 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 and meat mixture and press down with your hands to obtain an even, compact layer.Cover with the cooked filling, 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.
Cook the casserole: Remove from the oven and cool for a few minutes before serving. Bake in oven preheated to 400 ºF [200 ºC], for 40 minutes or until top is golden brown.
Serve: To go with it, I suggest a light salad of diced cucumber and onion, bathed in thick unflavored yogurt, and seasoned with salt and pepper to taste.