FILLED BAKED KIBBEH

Versão em Português

Versión en Español

The problem with the most of all baked kibbeh is almost always come out of the oven dry and it's just wait 10 minutes over the table to dehydrate even more. If you wanna try the best kibbeh of your life, put to the test this recipe. You already notice difference in the recipe's beginning, burgur is seasoned and marinated in a little water. The kibbeh mixture is very spicy and the mayonnaise flavor disappears. You eat a kibbeh that is moist, tasty, filled with cheese and requeijão that bubble in the oven.

500ml boiling water

3 garlic cloves, crushed

4 cubes of beef bouillon

250g burgur

700g ground beef

2 onions, chopped

3/4 cup fresh mint leaves, chopped

1/2 cup chives and parsley, chopped

250g mayonnaise

Syrian pepper

Salt

4 tomatoes, chopped

Filling

250g mozzarella

200g creamy requeijão

Directions

Dissolve the cubes of bouillon in the boiling water and add the burgur and garlic cloves. Reserve to marinate for 1 hour.

Preheat the oven to 350˚F.

In a large bowl, mix the meat, onions, mint leaves, chives, parsley, mayonnaise, salt, pepper and the reserved burgur that absorbed all the water.

Add the tomatoes and mix carefully.

In a no-grease refractory, spread half kibbeh mixture, add the filling and the rest of kibbeh mixture. Place the refractory over a larger pan (it'll avoid the base burn and if the filling overflow, your oven will be intact) and bake for 1 hour. Do not overbake to not dry the kibbeh.

Yield: 12 generous portions.

Original recipe here.