Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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.

This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary test

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place bulgur in a fine strainer and rinse thoroughly with cool water.

    Advertisement
  • 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.

Nutrition Facts

357 calories; calories from fat 22%; protein 32g; fat 8.8g; saturated fat 3.2g; carbohydrates 39g; fiber 8g; sodium 674mg; cholesterol 66mg.
Advertisement