Baked Kibbeh (Kibe Assado Recheado)
Ingredients
- For the Kibbeh:
- 1½ cups fine bulgur
- 4 cups boiling water
- 3 tablespoons oilve oil divided (plus 1-2 tablespoons to drizzle)
- 1 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 6 garlic cloves minced
- 28 ounces ground lamb 800 g
- 2 teaspoons tomato paste
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1½ teaspoons ground cumin
- ½ cup chopped fresh mint leaves
- ½ cup chopped fresh green onions
- For the Filling:
- 10.5 ounces store-bought or homemade requeijão cremoso (300g) see this link (or 8oz softened cream cheese whipped with 4 ounces full fat ricotta cheese)
- 10.5 ounces shredded mozzarella cheese 300 g
- For Garnishing : optional
- Mint leaves
- Pomegranate seeds
Instructions
- To prepare the kibbeh: Soak the bulgur wheat in boiling water for about 30 minutes. Drain well, pressing to eliminate excess water. Set aside.
- Heat a large non-stick skillet over medium heat, add the 1 tablespoon of oil and 1 tablespoon of butter. When butter melts, add onions and cook for about 2-3 minutes or until softened, stirring occasionally. The goal is cook the onions not brown them. Add the garlic and cook for about 30 seconds, stirring occasionally. Don't let brown. Mix with the reserved, drained bulghur wheat.
- Using the same pan, heat the remaining 2 tablespoons of oil over medium-high heat and cook ground lamb for about 4-6 minutes or just until brown. Stir in the tomato paste until combined. Mix with the bulgur mixture, add salt, pepper, cumin, mint, and green onions. Stir very well to combine and let cool enough to handle.
- Preheat oven to 350° F (about 180°C). Grease a medium, deep baking dish (about 10x9-inch) with oil or butter.
- Spoon half of the kibbeh mixture onto the baking dish, then flatten to form an uniform layer. Make sure there are no gaps. Spoon and then gently spread the requeijão or cream cheese mixture on top, and subsequently layer the mozzarella cheese. Next, top the filling with the rest of the kibbeh mixture using the same technique.
- Drizzle with 1-2 tablespoons of olive oil and bake for about 20 minutes. Remove from the oven and slice in desired pattern using a sharp knife. Return to the oven and bake for an additional 15-20 minutes or until golden brown. Garnish with mints leaves and pomegranate seeds if desired. Serve warm, accompanied by a fresh salad.
Recipe Notes
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.