2020-08-13 / test@t

Baked kibbe, beef with raisins, pine nuts and spices

Don't be intimidated by the "sweet" spices in the composition. This is a Levant dish where meat is traditionally combined with them. It is called differently in different countries. If this day turned out to be "Egyptian" on our menu, you can imagine it as "kobeba" at home.

Ingredients

500 g of beef brisket with fat
170 g of bulgur
2 medium onions
50 g of small light raisins
30 g pine nuts
melted butter
1 tsp. paprika, cinnamon, cardamom and allspice
0.5 tsp nutmeg
salt
green salad, natural yogurt and sumac for serving

STEP-BY-STEP COOKING RECIPE

Step 1

Pour boiling water over bulgur for 20 minutes. Place on a sieve and pat dry. Pour boiling water over the raisins for 10 minutes. Grind the meat into a thin mince.

Step 2

Finely chop one onion, fry in 1 tbsp. l. oils, 5 min. Add 200 g minced meat, increase heat and fry quickly.

Step 3

Mix all the spices and 2 tsp. salt. Season the minced meat with half of this mixture. Add raisins and nuts (set aside some nuts for garnish).

Step 4

Chop the remaining onion in a bulgur combine. Add raw minced meat and whisk. Season with the remaining spices and salt.

Step 5

Grease a mold with a diameter of 24–26 cm. Put 1/2 of the raw mass so that you get the sides. Top - fried minced meat, leaving 1 cm free along the edge. Cover with raw minced meat, flatten. Cut into pieces, garnish with nuts. Bake at 170 ° C for 50 minutes. Serve the kibbe hot, with sumac yoghurt and green salad.

Cooking time

Servings

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