Aug 18, 2008

Bulgur Wheat and Ground Beef Pie

Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried. This is a distinctly Syrian Jewish version.

Credit: Roger Sherman

FOR THE CRUST:
1 cup fine-grain bulgur wheat
1 tsp. salt
2 tbsp. extra-virgin olive oil
1 tsp. ground cumin
3/4 cup flour

FOR THE FILLING:
1 1/2 lbs. ground beef
1 large yellow onion, peeled and minced
1 tbsp. tamarind concentrate
1 tbsp. ground allspice
1/4 cup fresh lemon juice
1 cup finely chopped walnuts
1/2 cup pine nuts
1 tsp. sugar
Seeds from 1 pomegranate (about 1 cup)
Salt

1. To make the crust, place bulgur wheat in a large bowl, add 1 cup water, and set aside for 5 minutes. Drain bulgur wheat and return to bowl. Add 1 cup warm water, salt, 1 tbsp. oil, cumin, and flour. Mix well and set aside.

2. To make the filling, brown beef in a large skillet, stirring occasionally, over medium heat for 10 minutes. Add onions and cook until they begin to soften, 5 minutes more. Meanwhile, combine tamarind with 1/4 cup warm water in a small bowl. Mix well, then add to beef mixture. Add allspice, lemon juice, walnuts, pine nuts, sugar, and pomegranate seeds. Season with salt and cook, stirring occasionally, until mixture is almost dry, 3 minutes. Set aside to cool.

3. Preheat oven to 400°. Using your fingers, press half the crust mixture into an oiled 10" pie plate. Evenly spread filling over crust, then, first with your fingers and then with the back of a spoon, spread remaining crust mixture over filling. Brush crust with remaining 1 tbsp. oil and bake pie until crust is golden, 35–40 minutes. Slice and serve warm.

SERVES 6

This article was first published in Saveur in Issue #23

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Ratings & Reviews (2)

by Chennette on 2009-10-13

This is the first time I have seen a recipe for kibbe the way my mother makes it i.e. with no meat mixed into the wheat crust, like I have on my blog. Her family came from Syria, so that makes sense! even though they were Muslim.
Chennette.net

by etarquin on 2012-10-20

This is great - it's in our rotation and sits on a par with my lasagne, which is saying something. Definitely make this if you love the flavors of Lebanese food but are a bit reluctant to take on the more traditional version of kibbe.

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