Kibbeh with Lemony Tahini Sauce
Thursday, August 3, 2017 at 2:48PM
Mark Scarbrough in Casseroles, Main Courses, comfort food, kibbeh, lamb, lamb kibbeh, middle eastern food

If you listenend to our podcast--What? Didn't? Whatsamatterwidchew?--you know we're sort of nuts for kibbeh. But not the deep-fried type, the type British soldiers eventually called "Syrian torpedoes" because of the way it rocked the gut.

No, we're all about baked kibbeh. It's a ground meat (here, lamb) dish with bulgur. In fact, you make a dough out of some of lamb and bulgur to create this super-tasty casserole.

We have a version of it in our goat book. And we KNOW you want a copy of our goat book. (The first and only one about the meat, milk, and cheese from this animal.) You can get a copy here.

And you can listen to our podcast here on iTunes or here on Stitcher. Or just look for it in the media player on the main recipe page of this site.

But for now, KIBBEH with LEMONY TAHINI SAUCE

Makes about 8 servings

1. Bring the water to a boil in a medium saucepan set over high heat. Stir in the bulgur, cover the pan, take it off the heat, and set aside until the water is absorbed and the mixture is about room temperature, about 2 hours.

2. Fluff the bulgur with a fork, then scrape it into a food processor. Add half the ground lamb, half the chopped onion, the allspice, coriander, cumin, and sage. Cover and process to create a thick dough, scraping down the inside of the canister at least once. Set aside.

3. Warm a large skillet over medium heat for a couple of mintues. Swirl in the oil, then add the remaining onion. Cook, stirring often, until translucent and soft, about 4 minutes. Crumble in the remaining ground lamb and brown well, stirring often, about 4 more minutes. Stir in the ground sumac as well as 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in the pine nuts, then set aside off the heat to cool for 30 minutes.

4. Position the rack in the center of the oven; heat the oven to 350F. Lightly oil the inside of a 9 x 13-inch baking dish.

5. To build the casserole, press about half the ground bulgur dough into an even layer in the prepared baking dish. Sprinkle and spread the contents of the skillet over this dough. Dot the top of the casserole with the remaining bulgur dough and press it into an even top crust, sealing the meat mixture inside.

6. Make diagonal cuts across the casserole (see the picture). Bake until browned and set, about 30 minutes. Cool in the baking pan for 10 to 20 minutes.

7. Meanwhile, mix the tahini, yogurt, lemon juice, the remaining 1/2 teaspoon black pepper, and the remaining 1/4 teaspoon salt in a small bowl until smooth. Serve the kibbeh by cutting it along its diagonals and spooning this tahini sauce over the top.

NOTE: If you can't find finely ground bulgur at your supermarket, grind standard bulgur in a food processor until the consistency of very fine sand.

Article originally appeared on bruceandmark (http://www.bruceandmark.com/).
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