Nadra's Quick Kibbi
- Number of Servings: 12
Ingredients
(please note my modifications from the classic dish of Lebanon is: beef for lamb and couscous in place of cracked wheat (bulghur) and I add more spices per pound of meat. Dash of cayenne pepper can be added to the traditional dish. AND it is often served raw...not at my house!1 pound of very lean beef (or lamb) twice through the grinder (ask butcher) or just mash it around yourself at home.1 cup very finely chopped onion1/2 cup very finely chopped red pepper (or green)4 Tablespoons or more pine nuts1 Tablespoon of good olive oil1 Teaspoon Ground Cinnamon1 Teaspoon Ground Allspice1/4 Teaspoon Ground Cloves1 Teaspoon fresh Ground PepperSalt to taste1/2 Cup Couscous dry
1. Cook a big mixing bowl with a little olive oil.
2. Add ground meat, squeeze and mix it with your clean hands.
3. Add onion, pepper and mix well.
4. Add spices and really mix and squeeze mixture well.
5. Cover and put in fridge.
6. Preheat oven to 350 F.
7. Use a small amount of olive oil and heat pine nuts in a skillet on low to medium-low heat until browned, do not burn!
8. Coat pie dish, jelly roll pan, or any flat pan with a small amount of olive oil. You will be flattening the mixture to a height of one inch.
9. Mix lightly browned pine nuts and half of olive oil into meat mixture and add couscous.
10. Add salt and pepper if you haven't already, mix really well and flatten into pan. Making this the night before and cooking the next day really enhances flavor.
11. Bake uncovered (you may put a little olive oil on surface of meat) for approximately one hour.
12. This is traditionally scored into a diamond pattern prior to baking in Lebanon. You make crosswise marks with a sharp knife 1/4 inch deep about 1 or 2 inches apart.
Enjoy!!!!
Number of Servings: 12
Recipe submitted by SparkPeople user SOPHINEZ.
2. Add ground meat, squeeze and mix it with your clean hands.
3. Add onion, pepper and mix well.
4. Add spices and really mix and squeeze mixture well.
5. Cover and put in fridge.
6. Preheat oven to 350 F.
7. Use a small amount of olive oil and heat pine nuts in a skillet on low to medium-low heat until browned, do not burn!
8. Coat pie dish, jelly roll pan, or any flat pan with a small amount of olive oil. You will be flattening the mixture to a height of one inch.
9. Mix lightly browned pine nuts and half of olive oil into meat mixture and add couscous.
10. Add salt and pepper if you haven't already, mix really well and flatten into pan. Making this the night before and cooking the next day really enhances flavor.
11. Bake uncovered (you may put a little olive oil on surface of meat) for approximately one hour.
12. This is traditionally scored into a diamond pattern prior to baking in Lebanon. You make crosswise marks with a sharp knife 1/4 inch deep about 1 or 2 inches apart.
Enjoy!!!!
Number of Servings: 12
Recipe submitted by SparkPeople user SOPHINEZ.
Nutritional Info Amount Per Serving
- Calories: 152.8
- Total Fat: 9.9 g
- Cholesterol: 26.8 mg
- Sodium: 39.9 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.9 g
- Protein: 8.8 g
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