Kibbeh
Ingredients
2 tbsp olive oil
2 onions, peeled, trimmed finely chopped
1 kg beef mince, lean
30 g plain flour
1 tbsp 7 spice
1.5 tsp salt
50 g pine nuts
10 g fresh parsley, destalked
300 g fine bulgur wheat
160 ml hot water, Just boiled
500 g beef mince, lean
1 onion, peeled, trimmed cut into thirds
60 g breadcrumbs
5 g fresh mint, destalked
2 tsp 7 spice
0.5 tbsp kibbeh spice mix
0.5 tbsp salt
olive oil, as needed
Instructions
STEP 1/5
Lightly grease the tin or oven-proof dish
STEP 2/5
Fit stir tool
Add oil
Heat: 120 C, Stir off, 2 mins
Add onions
Heat: 120 C, SSP3, 5 mins
Add mince, flour
Heat: 150 C, SSP2, 6 mins
Add 7 spice, salt, pine nuts
Heat: 120 C, SSP1, 2 minutes
Add parsley
Heat: off, SSP1, 30 seconds
Transfer mince mixture into a large mixing bowl, set aside
STEP 3/5
Combine ingredients 2 (bulgur wheat, hot water) in a medium bowl
Cover the bowl with a plate and set aside
STEP 4/5
Assemble the Food Processor Attachment
Fit the knife blade
Working in two or three batches add ingredients 3 (raw minced beef, onion, breadcrumbs, mint, spices, salt), into the FP bowl
Add a third of the soaked bulgur wheat into the FP bowl, fit the lid
Use the pulse function in short bursts to blend to a paste, add a little oil if necessary
Transfer the mixture into a medium mixing bowl
Repeat this process with the remaining ingredients
Once processed, use your hands to combine the mixture thoroughly in the bowl
STEP 5/5
Preheat the oven to 180 C
Add half of the Kibbeh mixture (contents of medium mixing bowl) into the baking tin or oven proof dish
Use the back of a spoon or spatula to spread the mixture evenly over the base of the tin/ dish
Add the cooked mince mixture (contents of the frying pan) on top of the kibbeh layer
Add the remaining Kibbeh mixture on top, spread the mixture evenly over the top of the mince layer, ensure it fully covers the mince layer below
Once the top is nice and smooth, use a knife to cut through the kibbeh diagonally to form diamond shaped portions
Drizzle the top with a little oil and bake for 45-50 minutes
Remove from the oven
Allow to cool slightly before serving
Kibbeh
Ingredients
2 tbsp olive oil
2 onions, peeled, trimmed finely chopped
1 kg beef mince, lean
30 g plain flour
1 tbsp 7 spice
1.5 tsp salt
50 g pine nuts
10 g fresh parsley, destalked
300 g fine bulgur wheat
160 ml hot water, Just boiled
500 g beef mince, lean
1 onion, peeled, trimmed cut into thirds
60 g breadcrumbs
5 g fresh mint, destalked
2 tsp 7 spice
0.5 tbsp kibbeh spice mix
0.5 tbsp salt
olive oil, as needed
Instructions
STEP 1/5
Lightly grease the tin or oven-proof dish
STEP 2/5
Fit stir tool
Add oil
Heat: 120 C, Stir off, 2 mins
Add onions
Heat: 120 C, SSP3, 5 mins
Add mince, flour
Heat: 150 C, SSP2, 6 mins
Add 7 spice, salt, pine nuts
Heat: 120 C, SSP1, 2 minutes
Add parsley
Heat: off, SSP1, 30 seconds
Transfer mince mixture into a large mixing bowl, set aside
STEP 3/5
Combine ingredients 2 (bulgur wheat, hot water) in a medium bowl
Cover the bowl with a plate and set aside
STEP 4/5
Assemble the Food Processor Attachment
Fit the knife blade
Working in two or three batches add ingredients 3 (raw minced beef, onion, breadcrumbs, mint, spices, salt), into the FP bowl
Add a third of the soaked bulgur wheat into the FP bowl, fit the lid
Use the pulse function in short bursts to blend to a paste, add a little oil if necessary
Transfer the mixture into a medium mixing bowl
Repeat this process with the remaining ingredients
Once processed, use your hands to combine the mixture thoroughly in the bowl
STEP 5/5
Preheat the oven to 180 C
Add half of the Kibbeh mixture (contents of medium mixing bowl) into the baking tin or oven proof dish
Use the back of a spoon or spatula to spread the mixture evenly over the base of the tin/ dish
Add the cooked mince mixture (contents of the frying pan) on top of the kibbeh layer
Add the remaining Kibbeh mixture on top, spread the mixture evenly over the top of the mince layer, ensure it fully covers the mince layer below
Once the top is nice and smooth, use a knife to cut through the kibbeh diagonally to form diamond shaped portions
Drizzle the top with a little oil and bake for 45-50 minutes
Remove from the oven
Allow to cool slightly before serving