Open Kibbeh - the oriental appetizer balls as an easy peasy casserole with hack, bulgur and tahini.
K ibbeh are the small, delicious hors d'oeuvres that can not be missed on any oriental mezze buffet. They are formed from thin, superimposed layers of minced meat and bulgur by hand and thus get their typical oval, pointed at the ends form. There are many different varieties with expressive spices - but one thing always stays the same: Kibbeh are time consuming and need a really skilled hand to succeed perfectly. It is said that young women in the Middle East were previously allowed to marry only if they mastered the fine art of kibbeh preparation perfectly. If you did not want to wait for your tasty kibbeh for so long, the open kibbeh casserole with bulgur, minced meat and tahini is just perfect for you!
Think big! Why produce small balls, if you can have the whole in "very big"? When I rummaged through Ottolenghi's cookbook Jerusalem * yesterday, I noticed the Open Kibbeh casserole. And a little less than an hour later he was hot, steaming and really delicious on the table. A great thing!
Bulgur swollen in hot water forms the "bottom". Then comes with minced garlic, onions, spices and pine nuts. And the whole thing is then baked with a thick sauce from the sesame tahini and more pine nuts. Instead of baking the casserole in a large shape, I prepared the Open Kibbeh in smaller tart shapes. That worked great, too. My boys were very excited about the special aroma of the spices. And because the whole thing is quite filling, I only served a small green salad with a simple vinaigrette. A perfect meal with a special twist!
If you would like to be lush oriental, serve with velvety humus (according to this original recipe), tabbouleh, bread, fried and pickled vegetables.
Enjoy it ღ
The easy-peasy recipe for Oriental Open Kibbeh casserole with hack, bulgur and Tahini
150 g fine bulgur
250 ml of boiling water
2 tablespoons of olive oil and 2 medium onions, finely chopped
2 garlic cloves, finely chopped
1 green chili pepper, finely chopped
400 g lamb chop (alternatively minced beef)
1 teaspoon ground allspice
1 teaspoon cinnamon
1 teaspoon ground coriander
2 tablespoons fresh coriander, chopped
60 g line kernels
3 tablespoons smooth parsley, chopped
2 tablespoons flour
1 tablespoon olive oil
50 g light tahini (sesame paste)
2 teaspoons lemon juice - 50 ml water
salt & pepper
Pour the bulgur over the boiled water and leave to soak for at least 30 minutes (this can be done well earlier in the day and cover the bulgur with a plate until used).
Heat the olive oil in a pan and fry the onions, garlic and chili in it for a few minutes until soft. Add the minced meat and fry for another 5 minutes until the meat is crumbly and slightly browned. Season with allspice, cinnamon, ground and fresh coriander, 1/2 tsp salt and black pepper and stir in half of the pien kernels and parsley.(If the dough sticks too much, just knead a little more Mel.)
Preheat the oven to 200 degrees.
Place the dough in two tart shapes (or a large casserole dish). distribute and press firmly. Spread the fried hack on it. Bake for 20 minutes in an oven at 200 degrees top/bottom heat until the meat is nicely browned.
Mix tahini with lemon, water and 1/2 tsp salt to a thick sauce. Remove the kibbeh casserole from the oven and pour in the Tahiti sauce. Spread the remaining line kernels and the second half of the parsley in it. Bake for another 10-15 minutes until the Tahiti sauce is lightly browned and browned.
Serve hot or lukewarm. A fresh salad, tabbouleh, bread and humus tastes great.
If you can not get a fine bulgur, just take the coarser and mash it in a small strong blender * or smoothie -Maker in a few seconds finer.
Traditionally kibbeh are prepared with lamb chop - if that is not available, you can alternatively use ground beef. Incidentally, you can get good lamb chops at Turkish grocery stores or butchers.