Name: Veal Kibbe
Prep time: 35 min
Cook time: 1 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 3 cups boiling water; 1 lb. ground veal; 1 onion (4 oz.), finely chopped; 1 tsp. allspice; 1/2 tsp. cinnamon; 1/2 tsp. salt; 1/4 tsp. freshly ground pepper; 2 cloves garlic, finely chopped; 1 onion (4 oz.), finely chopped; 1 lb. ground veal; 1/2 tsp. allspice; 1/4 tsp. salt; 1/4 tsp. freshly ground pepper; 3/4 cup chopped fresh mint, divided; 1/2 cup plus 1 Tbsp. toasted pine nuts, divided; 3/4 cup plain low-fat Greek yogurt

Bring the exotic flavors of the Middle East to your own home with this traditional kibbe recipe. A savory blend of garlic, cinnamon, allspice and onion, enriched with the addition of veal, then swaddled in a classic bulgur mixture. The spices of faraway lands make this simple, authentic homemade kibbe recipe so very extraordinary.

Kibbe can also be referred to as Kibbeh and this dish is like the Middle Eastern version of pot pie or shepherd’s pie. So, spice up your kitchen with the flavors of another culture, while using your newly discovered veal confidence. Let us know what you think. Keep trying new recipes with this one next: Coconut Curried Veal and Vegetable Stew.

Prep Time:
35 minutes

Cook Time:
1 hour

Total Time:
1 hour 35 minutes

Serves:
8

Ingredients

Bulgur Mixture:

1 cup fine bulgur wheat
3 cups boiling water
1 lb. ground veal
1 onion (4 oz.), finely chopped
1 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. freshly ground pepper

Filling:

1-1/2 Tbsp. extra virgin olive oil, divided
2 cloves garlic, finely chopped
1 onion (4 oz.), finely chopped
1 lb. ground veal
1/2 tsp. allspice
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup chopped fresh mint, divided
1/2 cup plus 1 Tbsp. toasted pine nuts, divided
3/4 cup plain low-fat Greek yogurt

Instructions

Prepare Bulgur Mixture: Place bulgur wheat in bowl with boiling water. Cover and let stand 2 hours. Drain water; using hands squeeze out excess water from bulgur. Place bulgur in bowl with veal, onion, allspice, cinnamon, salt and pepper; set aside.
Preheat oven to 350° F. Grease 9-inch pie plate.
Prepare Filling: In 12-inch non-stick skillet over medium heat, in 1 Tbsp. hot olive oil, cook garlic and onion 3 minutes. Add veal, allspice, salt and pepper and cook 5 minutes or until no longer pink, stirring to break up meat. Remove skillet from heat; stir in 1/2 cup mint and 1/2 cup pine nuts.
To Assemble: Divide bulgur mixture in half. Using wet hands, press half bulgur mixture evenly onto bottom and up side of pie plate. Spoon filling evenly over bulgur mixture. Press remaining half of bulgur mixture over filling to cover, pressing outer edge to seal. Brush top with remaining 1/2 Tbsp. olive oil. Use knife to score top in crosshatch pattern.
Bake 45 to 50 minutes or until internal temperature of 160° F. Let stand 5 minutes before serving. Sprinkle Kibbe with remaining 1 Tbsp. pine nuts.
In bowl, combine yogurt and remaining 1/4 cup mint. Serve yogurt with Kibbe.