Place dry bulgur into large bowl and cover with water. Set aside to soak for 30-60 minutes until all water is absorbed.
Make stuffing- Heat 2 Tbsp olive oil over medium heat in large skillet. Add pine nuts and fry until lightly browned. Add 1 lb lamb/chuck and cook until meat starts to lose it's pinkness. Add the remaining stuffing ingredients and cook until meat is completely browned. Set aside.
Drain bulgur and squeeze out any excess water. Combine all the Kibbeh Nayyeh ingredients, except the olive oil, in a bowl and mix with your hands until combined. Do not over work.
Spread half the Kibbeh Nayyeh mixture into a 9 X 13 pan. Pat it down with your hand so that it covers the bottom of pan evenly. Spread the cooked stuffing on top of the bottom layer of Kibbeh Nayyeh. Spread remaining Kibbeh Nayyeh on top of the stuffing. You may want to tear off pieces, flatten them in your hand and place evenly on top. then press with your hand. With sharp knife, cut diagonal lines through the Kibbeh to create diamond pattern. Drizzle with olive oil over the top and bake at 350 degrees for 1 hour. Let rest 10 minutes before serving. Can be served at room temperature.
Originally Submitted
8/24/2015
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