Baked Kibbeh, The Brazilian Way
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A classic from my childhood, I absolutely love this Brazilian staple. It is traditionally a Lebanese dish, comprised of bulgur wheat and spiced meats. This is my less-meat version!
The Kibbeh Ingredients
- cream cheese mix (instructions below)
- 1 lb bulgar wheat
- 1 lb 93 Percent Ground Beef
- 1 Can of black beans, rinsed and drained
- 1 large White onion
- 12 cloves of Garlic, minced
- 1/4 cup of Fresh Mint
- 1 cup Fresh Parsley, chopped
- 3 tsp, Salt
- 3 tsp, Black pepper
- 1 box (2 packets) Onion Soup mix
- 2 tbsp, Olive oil
- Pan spray
- Fresh Lime to serve
- 1 lb bulgur wheat
- 1 lb 93 Percent Ground Beef
- 1 Can of black beans, rinsed and drained
- 1 large White onion
- 8 cloves of Garlic, minced
- 1/4 cup of Fresh Mint
- 1 cup Fresh Parsley, chopped
- 3 tsp, Salt
- 3 tsp, Black pepper
- 1 box (2 packets) Onion Soup mix
- 2 tbsp, Olive oil
- Pan spray
- Fresh Lime to serve
- Hydrate your bulgur wheat for 1 hour in warm water, then squeeze well until as dry as you can get it.
- Preheat your oven to 370 degrees
- Finely dice your onion and your garlic, and chop up your parsley and mint.
- Mix your bulgar wheat, raw ground beef, beans, onion, garlic, parsley, mint, onion soup packet, salt & pepper. Make sure they are thoroughly mixed as if making a meatloaf or meatballs.
- Spray a large baking dish with pan spray, then place half the meat mix into it and press down so that it is packed in.
- Spread the cream cheese mix over the meat (instructions for this below)
- Cover with the remaining meat mixture and smooth over.
- Cut across the top lighty with a knife to make a diamond pattern (see photo for reference)
- Drizzle your olive oil over the top of the dish and rub in.
- Bake in the oven for 30-40 minutes.
- Serve with fresh limes, squeeze lime juice lightly over the servings as desired.
The Cream Cheese Filling Ingredients
This is my attempt at recreating the Brazilian stuffing “Queijo Catupiry”, my favorite filling for kibbeh.
- 8oz philadelphia cream cheese, ⅓ less fat
- 8oz muenster cheese
- Heat both cheeses in a saucepan on low heat until fully melted and combined, then leave in the fridge to stiffen (about 2 hours)
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