Baked Kibbeh With Tabouli Recipe

Posted on
 This traditional Middle Eastern dish is so versatile in how it Baked kibbeh with tabouli recipe

Serves 4 | 20 mins prep | 25 mins cook

This traditional Middle Eastern dish is so versatile in how it’s served. Try baking in different shapes and styles.


Baked kibbeh with tabouli

tabouli, to serve
3/4 cupburghul
500 glamb mince
1 medium brown onion, finely chopped
1 tspground cumin
1 tspground allspice
1/4 cupchopped flat-leaf parsley
2 tbsppine nuts
cooking oil spray
pita bread and natural yogurt, to serve

1/4 cupburghul
2 large ripe tomatoes, chopped
2 tbsplemon juice
1 cupchopped flat-leaf parsley
1/3 cupchopped mint
1/2 small red onion, finely chopped
2 tbspvegetable or olive oil
Recipe by


Baked kibbeh with tabouli

Preheat panggangan to 200°C/180°C fan forced. Grease a 26x16cm slice pan. Make Tabouli as recipe directs.

Place burghul in a small heatproof bowl; cover with boiling water. Stand 15 minutes. Drain; using your hands, remove as much liquid as possible. Place burghul in a large bowl. Add mince, onion, spices and parsley. Mix well.

Press mince mixture into prepared pan; smooth surface. Using a sharp knife, score mince into a diamond pattern (4cm wide), cutting half way through. Sprinkle with pine nuts; spray with oil. Bake for 25 minutes or until cooked.

Serve kibbeh with tabouli, torn pita bread and yogurt.

Place burghul in a medium bowl. Sprinkle tomato and juice over burghul. Stand for 30 minutes. Add remaining ingredients. Mix well. Season with salt and pepper.

Kibbeh is a Middle Eastern dish consisting of lamb mince, burghul and spices. Traditionally, it’s served raw. -Burghul (sometimes spelt ‘bourghul’) is cracked wheat that’s been steamed then dried. Find it in the health food aisle or at a health food store.

You can shape mince mixture into patties then pan-fry.

Use extra-ripe, juicy tomatoes to help soften the burghul.

Makes 2 cups

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *