Lebanese Kibbeh AKA Lebanese Meatloaf

In this video I show us making Kibbeh the way my grandmother did when I was a little girl 50 years ago.

I love you all

Kellie

Hi everyone. I thought I would show you guys how to make a Lebanese dish called kibby. Or at least this is how we made it in my family and how my grandmother taught me to make it. She was an extremely loving grandmother. So today I’m going to show you how we make kibby. Basically, kibby is a meat dish made with ground beef or ground lamb. Sometimes it is eaten raw. We cook it in the United States to keep it healthy. My grandmother always use ground beef usually, not the lamb cuz we didn’t like the flavor. And basically, it is like my my friends would call it Lebanese meatloaf. So in meatloaf sometimes we put breadcrumbs. In kibby we put this wheat called burho or bular wheat. Um you wash it and then you soak it and we’ll mix it with the meat. Also we will mix spices with the mix. We’ll mix mix a Lebanese spice blend. Um you’re going to want a spice blend, believe it or not, with cinnamon in it. I’m going to pull this up so you can see what’s in it. Allspice, black pepper, cardamom, clove, cumin, nutmeg. In this one, it does not have cinnamon. So, I also have this one out, which is all spice, cardamom, black pepper, nutmeg, clove, cinnamon, and ginger. So, I’m probably going to use more of this and a little bit less of this, but I’ll use both of them. But um in Lebanese cooking like that um cinnamony flavor to the meat is one of the components. So that’s going to be the meat part in the uh in a dish. We’re going to lay down the meat and then in the center will be a layer of sauteed pine nuts and onion. And then we’ll put another layer of meat on top. Here we are. I wanted to show you guys the onions um and the pine nuts cooking up. You’ll see here we have another pan of onions. That’s because I am going to make part of this without pine nuts because we have a member of our household who’s allergic to peanuts. And even though they are not allergic to pine nuts, they may get itchy or may get an issue. And I just don’t want to take any chances. I don’t want anyone to have a bad time. Um, I want them to brown, but I don’t want things to cook too quickly on me. And then I’m going to show you what’s going what’s going to happen over here when my husband gets back. I do not like touching raw meat. So, he’s going to over here. I have the spices put together into here. I put some of both of the spices you saw and some salt in here. That’s the spices he’ll mix into the meat. And I’m going to drain the water out of the bur hole and these will get combined. Okay, there you will see Mark’s hands and we’ve got the meat, the spices, and the bur hole in there. Um, we have not put in any of the garlic. Do you think even though it’s not in the recipe, I should put in garlic and see how it is? I think we got to go old school. Okay, we’ll go regular today. Don’t mess with genius. Um, this is how grandma made it. I don’t remember ever putting garlic in it, but I h with all that garlic. I have to believe it would taste good, but let’s put some in. We have a gar. Look at all that garlic. I know. I’m thinking about it. So, you mix up the meat like this until it’s fully mixed. And at the same time these are cooking. Now we’re going to put the oven on 350 and I’m going to get out a cooking dish. That’ll be the next step. Okay, we are getting ready to put the kibby in the pan. So the meat is all mixed up. We sprayed the pan just so it won’t stick, especially cuz it’s a glass pan. And we’re using glass cuz we’re going to cook this at 350. You could cook it at like 375 or even 400, but I like 350 cuz it doesn’t dry out. Um, we’re dividing the meat 50/50. Half will go on the bottom and then we put the mixture of the pine nuts and the onions in between. And then on um a uh side of it or corner of it, we’ll just do the onions. So, he’s placing that down now. And then he’ll what we did is you’re going to want to take these out of the pan as soon as possible so you don’t burn yourself when um putting this layer in. So then I’ll start sprinkling this layer in when he’s done. And then you’ll see how you sort of have to like make like um pancakes out of the meat and put it on top. So, we’re going to keep this all down at this end. And I’m going to put this stuff down at this end. Make sure you’re Oh, I’m not on. Sorry. Maybe he’ll be able to edit that out. But if not, thank you, Mark, for reminding me. So, we’re s doing that, and we’ll just spread it around a little bit. I got a lot of pine nuts in one spot there, Mark. You might want to fix that for me. You got a lot of pine nuts. Yeah, cuz it’s only going on 2/3. I know. I didn’t I didn’t figure out the amount of pine nuts. That’s right. She Well, you know, she doesn’t eat that much. Maybe we can move it down to about here. I am. I just don’t want any pine nuts to get to her. So, there’s going to be There’s a pine nut there, I think. All right. Don’t touch the raw meat. What are you doing? Let me get my finger wash as I move the camera away and forget I’m filming. All right. Okay. There we go. And when you put the meat on top, you can make a demarcation. Now what you do is you sort of my grandma would do this. She would make sort of like patties like that and then you lay them on top to make the top cover. And that’s how you make the top cover. Then once you put the top cover on um you put a particular design in the meat that we would always do and it would be diamonds. So, um, after this, we’ll take a knife and we’ll go diagonal in each direction and cut through the whole thing in each direction to make the diagonal segments. Um, they look like diamonds in the meat. Almost like the same shape as the baklava. That’s what the meat will cut it into that shape and then it’ll go into the oven until it’s cooked. And this is kibby or Lebanese meatloaf. So, I’m going to just film Mark finishing this up. It’s like fondant and then scoring it and then we’ll we will um come back when it’s out of the oven and we can show you how it comes out and then do your diagonals. You go you can go all the way down with the knife through and um and then this is going to be our dinner. I have some zucchini from the garden. Um if I have the energy, I’ll bread it and fry it. If I don’t have the energy, I will just sauté it in butter. So, we will see. So, he’s not exactly making the um the shapes out the shapes the right way, but that’s figure it out. That’s okay. We love anyway. I’m on the short bus. My My grandmother is looking down from heaven and shaking her head. It looks pretty good. What are they? Trapezoids. Awesome. All right. We’ll see you when it’s done. All right. So, the kibby is in been in the oven for 35 minutes. We took it out at 30 and there was still just a little bit of pink in there. So, we left it in another five. Um, you can see there’s definitely a lot of juices and you may get a lot of juices. I think I probably should have squeezed out the bur hole a little more and because it definitely looks extra juicy, but um when that happens Yeah. You can always use a turkey baster to pull out extra uh juice if that happens. But um we’ll see how this how this tastes. We’ll I would just leave it in there for now, Mark. And we’ll put it on our plates and we can just leave the juice in the pan. Looks delicious. Yeah. Uh let’s cut it so we can show people what it looks like inside. These scores um usually show up a little better, but Short Bust didn’t get them right. No, that’s But yeah, you can see. Let’s see if I can show you the inside. There’s the inside of the kibby. You’re a bad videographer here. You going to video it? You cut a piece out so we can show them the what they call the crosssection of the kid. Yes. Yes. The crosssection. All right. This will be uh my piece. If I can get it out. Go all the way down. I right here. I’m definitely the short bus. Let me get this. This one will work. Here we go. Look at that. Layered like a lasagna right there. So, that is Lebanese meatloaf or kibby made the way that my grandmother would make it. And I am so happy to have it tonight. It makes me remember old times when I was a kid. So, hopefully my kids will like it, too. They’ve liked it in the past. So, from my kitchen to yours, first recipe video. Sending love.