Archive for April 16th, 2011

Anything Claudia Roden makes is fabulous. This recipe was adapted from the original by Rosa’s Yummy Yums blog, and I followed her lead.

Not only did it taste good, but it made a very enticing presentation. This Middle-Eastern meatloaf is a winner.

Kibbeh Saniyeh (modified slightly by me)

Ingredients For The “Baked Kibbeh” Base:
2/3 cup fine-ground bulgur
1 medium white onion, cut into quarters
1 pound ground turkey
1 teaspoon sea salt
Ground black pepper, to taste
1 1/2 teaspoon ground cinnamon
1 + 1 tablespoon vegetable oil (to grease the pan and the top of the kibbeh)

Ingredients For The “Onion & Pine Nut Topping”:
1 pound white onions, sliced (half-moon)
3 tablespoons extra-virgin olive oil
1/3 cup pine nuts
Sea salt, to taste
Ground black pepper, to taste
1/2 teaspoon ground cinnamon
1/3 teaspoon ground allspice
3 tablespoons pomegranate molasses

Method for the “Baked Kibbeh” base:
1. Cover the bulgur with water and let rest 10 minutes. Drain well.
2. In a food processor, purée the onion, then add the meat, salt, pepper, and cinnamon. Blend to a fine paste.
3. Add the drained bulgur and blend again in order to get a smooth, homogenous and soft paste.
4. Preheat the oven to 190° C (375° F). Oil a 26cm (10inch) diameter tart pan/dish and then press the paste into the bottom of the pan/dish with your hands.
5. Flatten and smooth the top. Rub with 1 tablespoons oil.
6. With a pointed knife, cut the kibbeh into 6 wedges through the center, and run the knife around the edges of the dish to release them.
7. Bake the kibbeh in the preheated oven for about 30-40 minutes, until browned.

Method for the “Topping”:
8. Meanwhile, fry the onions in the olive oil until they are golden brown, stirring often.
9. Add the pine nuts. Stir-fry until lightly golden.
10. Salt and pepper to taste, then add the cinnamon, allspice and the pomegranate molasses.
11. Continue cooking and stirring for about 1 minute.
12. Spread the onion mixture over the top of the kibbeh and serve.

Makes 4 – 6 servings.

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