I was watching Yotam Ottolenghi's program the other night which was called Jerusalem on a plate. He explored food from both area's of Jerusalem, I have attached a video link to Yotam showing how to make Kibbeh and the recipe is below.
I have made this and it just tastes divine, some of you will note that this is a Turkish dish which it is, but for some time they had a big Jewish population. We seem to adapt our food and taste buds to whichever country we reside in, Gunash (Cholent), pickled fish, chicken soup, Latkes for example all originated from Eastern Europe.
Any I hope you enjoy making this and eating it as much as I did.
Recipe by Yotam Ottolenghi
Ingredients
Kibbeh comes in all forms, but most feature bulgur and meat. Mine is a bit like a pie. Serve warm or at room temperature with a sharp salad like the one on the right. Serves six.
125g fine bulgur wheat
90ml olive oil
2 garlic cloves, crushed
2 medium onions, finely chopped
1 green chilli, finely chopped
350g minced lamb
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground coriander
2 tbsp roughly chopped coriander
60g pine nuts
3 tbsp roughly chopped parsley
2 tbsp self-raising flour
Salt and black pepper
50g tahini paste
2 tsp lemon juice
1 tsp sumac
90ml olive oil
2 garlic cloves, crushed
2 medium onions, finely chopped
1 green chilli, finely chopped
350g minced lamb
1 tsp ground allspice
1 tsp ground cinnamon
1 tsp ground coriander
2 tbsp roughly chopped coriander
60g pine nuts
3 tbsp roughly chopped parsley
2 tbsp self-raising flour
Salt and black pepper
50g tahini paste
2 tsp lemon juice
1 tsp sumac
Method
Heat the oven to 180C/350F/gas mark 4. Line a 20cm loose-bottomed cake tin with greaseproof paper. Put the bulgur in a bowl, add 200ml of tap water and set aside for 30 minutes.
Heat four tablespoons of oil in a large frying pan. Sauté the garlic, onion and chilli on medium-high heat until soft, remove from the pan, return it to high heat and add the lamb. Cook for five minutes, stirring, until brown. Return the onion mix to the pan, along with the spices, coriander leaves, salt, pepper and most of the pine nuts and parsley (save some for the end). Cook for a couple of minutes, remove from the heat, taste and adjust the seasoning.
Check the bulgur to see if all the water has been absorbed (strain if not). Add the flour, a tablespoon of oil, a quarter-teaspoon of salt and a pinch of black pepper and, with your hands, work into a pliable mixture that just holds together. Push firmly into the base of the tin so that it is compacted and level. Spread the lamb mix evenly on top and press down. Bake for 20 minutes, or until the meat browns further and is very hot.
Whisk together the tahini, lemon juice, 50ml of water and a pinch of salt – you're after a very thick, yet pourable sauce. Remove the kibbeh from the oven, spread the sauce on top, sprinkle with pine nuts and parsley, and return to the oven. Bake for 10 minutes, until the tahini is just set and the pine nuts are golden. Remove and leave to cool down. Before serving, sprinkle with the sumac and a drizzle of olive oil. Remove the sides of the tin and carefully cut the kibbeh into slices.
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