Oven baked kibe

This recipe is for my dear friend Stephanie (fellow culinary student), she tasted it at home and wanted the recipe. Score! So here it goes.

Kibe is how we write in Brazil, but kibbeh is the Arabic name. This is a Middle Eastern dish, but very popular in Brazil. The football shaped fried version is found in every cafe in Brazil and to make it you can use the same meat “dough” that I’m giving the recipe here, fill it with cooked ground meat and fry. Serve with fresh squeezed lime juice. Awesome (what doesn’t taste better fried, right?). But the recipe here is the family-style oven baked kibe, also very common, but not in cafes, rather in family homes.

Brazilian cuisine has lots of Middle Eastern influences, as kibe or sfiha. Like Italians, Brazil had a lot of Levant, Arabic, or Lebanese immigrates.

This recipe in actually pretty light, at least my version is, because I used a lot of bulgur wheat which is a whole grain and has high fiber. If you want something more meaty, just omit some of the bulgur, no big deal. Making it with ground lamb would make this dish even better for you, because lamb meat has more omega 3 (good fat) than beef; and not just that, lamb is super tasty too. I didn’t have lamb, and of course I was too lazy to go out shopping, so I used the old-non-creative ground beef.

Tell the kids or hubbie that this is a meatloaf and the dish is sold. Nobody needs to know that has bulgur on it! You will be impressed how tasty this is.

This dish NEEDS fresh squeezed lime before serving. Or lemon, it doesn’t matter, as long as you squeeze it!

Oven baked kibe

Serves six

1 lb ground beef or lamb meat
2 cups hydrated bulgur wheat
1/2 onion
2 gloves of garlic
1/2 tablespoon dry parsley
1/2 tablespoon dry chives
1 tablespoon olive oil
1/2 juice of half lemon
Salt, pepper
Lime to garnish and serve

To hydrate the bulgur you add 1 cup bulgur, 1 cup warm water, 2 oz olive oil, 1 tb lemon juice, and salt together in a bowl, cover with plastic wrap for 10 to 15 minutes. If you still have water after 15 minutes, strain before using and let it cool.
Mix all ingredients together and bake it in a half sheet pan at 350F for 20 to 30 minutes, or until you have some color in the meat (I cheated and used the broiler for 5 minutes before serving).
Bom apetite.

Published in: on August 23, 2010 at 1:07 am  Comments (1)  

The URI to TrackBack this entry is: https://cookinginside.wordpress.com/2010/08/23/oven-baked-kibe/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. Amiga… saudade da sua comida!
    Seu blog tem até cheiro e dá até vontade de cozinhar!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: