Kibbee Busta (Baked Kibbee with onion and pine nuts)

Name: Kibbee Busta (Baked Kibbee with onion and pine nuts)
Total time: 3300 s
Yield: Serve 6 - 8 servings
Cuisine: British
Ingredients: 200 g fine burghul; 350 g very lean lamb fillets; Piece onion sliced from the edge of the bulb, about 1 cm at its widest, chopped; 4 mint leaves; 3 tsp salt; 1 tsp sumac; 1/2 tsp ground black pepper; 1 tsp ground allspice; 250 ml olive oil; 40 g pine nuts; 2 onions, finely sliced; 1/2 quantity basic kibbee; Greek yoghurt, to serve

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

55 minutes

Serve 6 - 8 servings

Basic Kibbee
200 gfine burghul
350 gvery lean lamb fillets
Pieceonion sliced from the edge of the bulb, about 1 cm at its widest, chopped
4mint leaves
3 tspsalt
1 tspsumac
1/2 tspground black pepper
1 tspground allspice
Onion and pine nuts
250 mlolive oil
40 gpine nuts
2onions, finely sliced
1/2quantity basic kibbee
Greek yoghurt, to serve

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Steps

55 minutes

1

For the basic kibbee:
Wash the burghul thoroughly and drain well. Place in a bowl and set aside for 30 minutes before using.
2

Place the meat in the blender and mince it finely, almost to a paste. With the motor running, add the onion and mint leaves as you mince. Transfer the mixture to a mixing bowl.
3

Place a small bowl of water next to the mixing bowl to keep your hands moist while kneading the kibbee (this prevents it from sticking to your hands).
4

Add the burghul to the mince meat and knead together. Add the salt and pepper and sumac and all spice and continue kneading until the mixture is well combined.
5

For the baked kibbee with onion and pine nuts:
Preheat the oven to 210ºC.
6

Heat 60 ml of olive oil in a frying pan over medium heat. Cook the pine nuts for 3 - 4 minutes or until golden brown, stirring constantly to prevent burning. Remove with slotted spoon, then drain on paper towel.
7

Discard some oil, then add the onion slices and sauté over medium heat for 4 - 5 minutes or until translucent. Remove from the heat immediately, then drain and mix with pine nuts.
8

Place onion mixture in the center of a lightly greased 30 cm round baking tin.
9

Using your hands, spread the basic kibbee mixture evenly over the onion mixture, spreading to cover the base of the tin. (This is easier if you make small patties, place them close together over the filling, then smooth the surface, dipping your hands in cold water to prevent the mixture from sticking).
10

The onion mixture will even out. Pour remaining olive oil over the top. Slice the kibbee into quarters, them into quarters again to make eight slices, making sure the incisions are deep.
11

Bake for 30 - 35 minutes or until browned. Spread the rest of the onion and pine nuts in the middle of the baked kibbee.
12

Serve hot and cold, with yoghurt to the side. Enjoy

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Santy Coy @chefsantycoy

on February 25, 2022 16:56

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!