Ingredients and Weight:
- Ground beef (80/20) - 1 pound
- Ground lamb - 1 pound
- Fine bulgur wheat - 1 cup
- Onion (finely chopped) - 1 medium (1 cup)
- Pine nuts - 1/2 cup
- Pistachios - 1/2 cup (shelled)
- Vegetable oil - 1/4 cup
- Salt - 1 teaspoon
- Ground black pepper - 1 teaspoon
- Allspice - 1/2 teaspoon
- Lemon juice (fresh) - 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Soak bulgur in cold water for 20 minutes. Drain and squeeze out excess water.
- In a large bowl, combine ground beef, ground lamb, bulgur, onion, pine nuts, pistachios, vegetable oil, salt, black pepper, allspice, and lemon juice. Mix well.
- Line a 9x13 inch baking dish with aluminum foil. Press the meat mixture into the prepared dish, smoothing the surface.
- Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until cooked through.
- Let cool for 15 minutes before cutting into squares or wedges.
Nutritional Information:
(Per serving, approx. 1/8 of the recipe)
- Calories: 450
- Fat: 25 grams
- Protein: 30 grams
- Carbohydrates: 40 grams
- Fiber: 5 grams
Dish Characteristics:
- Rich and savory
- Textured with the addition of bulgur
- Colorful and visually appealing
- Served as a main course or appetizer
User Comments:
- "This is one of my favorite Lebanese dishes! It's so flavorful and satisfying."
- "I love the combination of lamb and beef in this kibby. It's really unique."
- "This dish is a perfect way to experience Lebanese cuisine. It's delicious and easy to make."
- "I'm so glad I tried this kibby. It's now one of my go-to recipes for entertaining guests."
- "I've never had kibby before, but I really enjoyed this version. It's so rich and flavorful."
Special Precautions and Tips:
- If you don't have fine bulgur, you can use regular bulgur and soak it for longer (up to 30 minutes).
- You can add more or less nuts to your taste.
- Traditionally, kibby is served with a yogurt sauce. To make a simple yogurt sauce, mix together plain yogurt, lemon juice, salt, and pepper.
