"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh—the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana.
1 cup bulgur wheat
2 cups coarsely chopped onions
1 pound ground lean (7% fat or less) beef or lamb
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
About 1 teaspoon salt
1/3 cup chopped parsley
1 cup plain nonfat yogurt
How to Make It
Place bulgur in a fine strainer and rinse thoroughly with cool water.
In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
Add bulgur and 1/4 cup parsley; whirl just to mix.
Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
To serve, cut diamonds apart and accompany with yogurt.
I haven't tried this recipe, but it sounds good. My mother was Syrian and made this more often with lamb. Making a paste would kill the texture. Use the ground beef, but get the butcher, most supermarkets have the capacity to grind the ground beef an additional time, to re-grind the beef into a finer product. Add the rest of the ingredients to the mix, using grated onion. Refrigerate while you make the filling. Brown regular ground beef with diced onions and pine nuts and spices. Drain well.Spread half of the chilled meat into a pan. Cover it with the cooked meat mixture. Make patties with the rest of the chilled meat and place on top of the browned beef. When all the raw patties are on top, spread them into a single layer. Cut the whole pan into diamonds and make a cut into each one with a knife tip. Drizzle olive oil over the top. Bake as per above.
We really like this-easy to make, flavorful, cheap-but keep in mind bulgur wheat has a ton of fiber and you may be on the toilet all night. Another recipe we use for this calls for mint and not parsley.Great way to stretch a food dollar also.
Good ,economical,healthy, and tasty. I used ground turkey and added green onions and garlic to meet the two cups of onion requirement. Also, only had cilantro.So I substituted it for the parsley. We like our meatloaf with ketchup and it was perfect on this! Considering all the changes I made and it still turned out great, this recipe is one I would definitely make again.
This was really tasty, even my 4 year old ate it without complaining (and that is saying something). We will be making this again soon! I didn't have parsley on hand so I substituted cilantro..YUM!
My only questions is: does this really make 4 servings? If so, they're HUGE servings!
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