Veal Kibbe

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Bring the exotic flavors of the Middle East to your own home with this traditional kibbe recipe. A savory blend of garlic, cinnamon, allspice and onion, enriched with addition of veal, is swaddled in a classic bulgur mixture. The spices of far away lands make this simple, authentic homemade kibbe recipe so very extraordinary.


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Prep Time:
35 minutes

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Cook Time:
1 hour

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Total Time:
1 hour 35 minutes

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Serves:
8


Ingredients:

Bulgur Mixture:

  • 1 cup fine bulgur wheat

  • 3 cups boiling water

  • 1 lb. ground veal

  • 1 onion (4 oz.), finely chopped

  • 1 tsp. allspice

  • 1/2 tsp. cinnamon

  • 1/2 tsp. salt

  • 1/4 tsp. freshly ground pepper

Filling:

  • 1-1/2 Tbsp. extra virgin olive oil, divided

  • 2 cloves garlic, finely chopped

  • 1 onion (4 oz.), finely chopped

  • 1 lb. ground veal

  • 1/2 tsp. allspice

  • 1/4 tsp. salt

  • 1/4 tsp. freshly ground pepper

  • 3/4 cup chopped fresh mint, divided

  • 1/2 cup plus 1 Tbsp. toasted pine nuts, divided

  • 3/4 cup plain low-fat Greek yogurt

Instructions:

  1. Prepare Bulgur Mixture: Place bulgur wheat in bowl with boiling water. Cover and let stand 2 hours. Drain water; using hands squeeze out excess water from bulgur. Place bulgur in bowl with veal, onion, allspice, cinnamon, salt and pepper; set aside.

  2. Preheat oven to 350° F. Grease 9-inch pie plate.

  3. Prepare Filling: In 12-inch non-stick skillet over medium heat, in 1 Tbsp. hot olive oil, cook garlic and onion 3 minutes. Add veal, allspice, salt and pepper and cook 5 minutes or until no longer pink, stirring to break up meat. Remove skillet from heat; stir in 1/2 cup mint and 1/2 cup pine nuts.

  4. To Assemble: Divide bulgur mixture in half. Using wet hands, press half bulgur mixture evenly onto bottom and up side of pie plate. Spoon filling evenly over bulgur mixture. Press remaining half of bulgur mixture over filling to cover, pressing outer edge to seal. Brush top with remaining 1/2 Tbsp. olive oil. Use knife to score top in crosshatch pattern.

  5. Bake 45 to 50 minutes or until internal temperature of 160° F. Let stand 5 minutes before serving. Sprinkle Kibbe with remaining 1 Tbsp. pine nuts.

  6. In bowl, combine yogurt and remaining 1/4 cup mint. Serve yogurt with Kibbe.


 

RECIPE VIDEO

 
 
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Nutritional Information Per Serving

330

Calories

25 g

Protein

19 g

Fat

4.5 g

Saturated Fat

340 mg

Sodium

19 g

Carbohydrates


60 mg cholesterol; 0 g trans fat; 3 g fiber; 2 g sugar; 6% DV Vitamin D; 2% DV calcium; 10% DV iron; 8% DV potassium.