Lebanese Baked Kibbeh Kibbeh Bil Sanieh Carne Diem Subscribe for new videos: bit.ly 2jxzbh6🎥watch all my abu dhabi food videos: bit.ly 33ifyq5are you tired of struggling to perfect your leba. Preheat oven to 375°f degrees and grease a 12 inch round baking dish (or 14 inch) with one tablespoon of olive oil and set aside. using your hands, spread half of the kibbeh mixture evenly on the bottom of the greased baking dish. spoon all the beef and onion filling on top of the bottom layer.
Kibbeh Bil Sanieh Baked Kibbeh Simply Lebanese Cover with 2 cups of boiling water. let sit for 10 minutes then drain the water. in a medium bowl combine the spices and salt with 2 tablespoons of water. add the ground meat for layer 1 and mix to combine. add the meat mixture along with the bulgur wheat and shredded onions to a food processor. pulse until smooth. Make the kibbeh mixture. to prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, fluff after 10 minutes to absorb all the water. transfer soaked bulgur to a food processor along with the onion, basil and or mint, kamouneh spice and 1 tablespoon salt. blend until well combined. Take ½ lb of lean ground beef, or ground round and put it in a skillet over medium heat. add the toasted pine nuts, 2 tablespoons butter, 1 medium diced onion, cinnamon, salt and pepper. brown it all together, breaking up the meat until it is no longer pink. assembling baked kibbeh. To make the kibbeh filling: sauté the chopped onions in regular olive oil until golden on medium low heat. add 250g of minced meat to the onions and cook out the meat on medium high heat. add the 7 spice, kamouneh spices, black pepper and salt and use the back of your wooden spoon to break up the meat.
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