Growing up in a home with Italian and Syrian parents I was exposed to some terrific cultural cuisine. This recipe for Kibbie ironically was given to my wife Teresa by my Italian mother, who cooked it regularly for my Syrian dad. Purists might use lean lamb, but my family almost always used lean beef – top round. In our hometown of Greenville, Mississippi, deep in the Mississippi Delta, there were several local neighborhood grocery stores with their own tiny butcher shops. Because of the Syrian influence in the town, it was easy for my parents to order “kibbie meat” and it would be chopped and ground to the proper specifications. [See below] The local grocers included Fava’s Grocery and Sherman’s Grocery, both on South Main Street. I’m sure there were others, but those stores served MY neighborhood.
Ingredients
- 4 Pounds – Lean Top Round
- 3.5 Cups – Bulgur Wheat, Medium Crush, #1
- 2 Each – Large Onions
- 1 Tablespoon – Extra Virgin Olive Oil
- 2 Tablespoons – Salt
- 2 Teaspoons – Pepper
- 1 Teaspoon – Ground Cumin Seed
Preparation
- Rinse wheat in strainer.
- Soak wheat in a mixing bowl of water for 30 – 40 minutes
- Trim ANY fat from the top round. Cube meat and prepare to grind it.
- Grind meat to a “chili grind” (Plate size 8/10)
- Remove 3 cups of coarse meat and place it in a skillet with the extra virgin olive oil and 1/2 onion, chopped, and the ground cumin seed.
- Cook filling until the meat is browned and the onions are clear.
- Rinse wheat in strainer and return add to large mixing bowl.
- Continue to grind the remainder of the meat, making two passes through a fine plate. (Plate size 8/4.5)
- Cut onions and chop in food processor until onions are flowing freely, very fine, but not a liquid.
- Combine the remaining meat, onions, wheat and seasoning into a large mixing bowl.
- Blend by hand, approximately 5 minutes.
- Use 13″ x 13″ or 13″ x 15″ casserole pans.
- Divide Kibbie paste into four equal parts. Fill each of two casserole pans with a forth of the paste.
- Add a layer of the cooked filling mixture.
- Add the top layer to each pan and score the Kibbie the full depth of the mix. You may score the Kibbie in a square or traditional diamond pattern.
- Bake in a preheated over on the top rack, uncovered for 45 minutes at 350 degrees.
- Allow kibbie to rest before serving.
Kibbe, Kibbie or Kebbeh – Check out an interview done by NPR (National Public Radio) including an interview with my cousin Joe Sherman, who now lives in Jackson, Mississippi. and the audio track [HERE].
Variations
This same recipe can be used for kibbie that is to be fried in paddies in a skillet with the addition of a little olive oil. It can also be eaten raw, if you are daring and that is your preference.
Notice this recipe does NOT include cinnamon or pine nuts. That’s not an oversight!
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