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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Select lamb from loin of the animal. | 2. Pound the cubed meat with a teaspoon of salt in a stone mortar with a wooden mallet. | 3. Remove meat from mortar when it becomes pasty. | 4. Now pound onion with a teaspoon of salt and the pepper until it is reduced to a pulp. | 5. Combine meat and onion and pound together until very smooth. | 6. Wash bulghur well in running water but do this quickly so that it does not soften. | 7. Press to remove water. | 8. Knead bulghur and meat with the hands. | 9. Pound together in mortar. | 10. Add salt to taste. | 11. Dip mallet in ice water occasionally to keep meat moist and smooth. | 12. Properly prepared kibbeh must be pounded at least an hour. | 13. Then it is ready to be eaten as it is, or cooked in a variety of ways. | 14. Preparation time may be shortened considerably by grinding meat several times through fine blade of meat grinder. | 15. Grind onion twice. | 16. Grind onions with meat once. | 17. Combine washed bulghur with meat-onion mixture. | 18. Knead well, seasoning with salt and pepper. | 19. Grind this mixture three times adding a tablespoon of ice water to keep it smooth. | 20. To make stuffing: Heat fat. | 21. Fry chopped onions in it until soft. | 22. Add meat and fry until lightly browned. | 23. Add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color entirely. | 24. Season with salt, pepper and cinnamon. | 25. Pour off excess fat. | 26. To make Kibbeh in a Tray: Grease a shallow 12 x 18 inch baking pan. | 27. Pat a layer of basic kibbeh smoothly and firmly over the bottom of the pan to the depth of one inch. | 28. Cover this evenly with with a layer of stuffing. | 29. Top with a second layer of kibbeh slightly thicker than the first. | 30. Score into diamond shapes with a sharp knife. | 31. Pour one cup melted samneh or butter over all. | 32. Bake in moderate oven about 20 minutes, or until well browned. | 33. Serve hot or cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	2 1/2	cups	cubed	-	-	-	-
bulgur	2	cups	crushed	957.6	212.43599999999998	34.412	3.7239999999999998
onion	2			64.0	14.944	1.76	0.16
salt	2	teaspoons		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
ice water				-	-	-	-
beef	1	cup	ground	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
pine nut	1/2	cup		454.275	8.829	9.2407	46.1498
cooking	1/2	cup	fat	-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cinnamon	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.