Kibbeh Pie - meat
The recipe which follows is a family recipe from Lisa Ades, a
documentary filmmaker. The recipe appeared in an article about
Jewish-Syrian cooking in the December '97 SAVEUR magazine. What
makes this Jewish Kibbeh -- as opposed to a Syrian Kibbeh -- is the
use of tamarind paste.
For the crust:
1 cup fine-grain bulgur wheat
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 cup flour
For the filling:
1 1/2 lbs. ground beef
1 large yellow onion, peeled and minced
1 tablespoon tamarind concentrate
1 tablespoon ground allspice
1/4 cup fresh lemon juice
1 cup finely chopped walnuts
1/2 cup pine nuts
1 teaspoon sugar
seeds from 1 pomegranate (approx. 1 cup)
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, and 1 tablespoon oil, cumin and
flour. Mix well and set aside.
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
Preheat the oven to 400 degrees.
Using your fingers, press half the crust mixture into an oiled 10"
pie plate. Evenly spread filling over crust, then, first with your
fingers, then with the back of a spoon, spread remaining crust
mixture over filling. Brush crust with remaining 1 tablespoon oil
and bake pie until crust is golden
Slice and serve warm.