Creamy and stuffed oven kibbeh

Oven kibbeh is a very practical recipe, in just 40 minutes you can prepare this delicious dish that is healthier than its fried version. And it still makes 12 servings per recipe. Furthermore, you can serve it hot, cold, or if you prefer, you can also freeze it. And even vary the filling or dough options for the kibbeh.

Therefore, it is ideal for those busy times when you need to prepare a quick meal. Anyway, check out the step-by-step instructions for this recipe, which despite being simple, is perfect for entertaining family and friends.

How to make oven kibbeh

Ingredients for the kibbeh:

• 500 g of ground beef
• 500 g of wheat for kibbeh that must be soaked for 1 hour in cold water
• 2 onions, finely chopped (or grated)
• 5 crushed garlic cloves
• 1 package of onion cream
• 1 tablespoon finely chopped parsley
• 2 tablespoons finely chopped mint
• Black pepper to taste
• A few drops of hot pepper sauce
• Salt to taste

Ingredients for the filling:

• 1 glass of cream cheese (250 ml) of firm consistency
• 1 box of cream (200 ml)
• 2 medium tomatoes
• Oregano to taste
• 1 tablespoon of parmesan cheese

To finish the oven kibbeh recipe, you will need:

• 1 tablespoon margarine
• Mint Leaves

How to prepare oven-baked kibbeh

1. Start by preparing the kibbeh dough, this way, after 1 hour of soaking, drain the wheat water.
2. Then, combine the wheat with all the other kibbeh ingredients in a large bowl, mix well and set aside.
3. Then prepare the filling. To do this, cut the tomato into small cubes, remembering to remove the seeds first.
4. Then, add all the filling ingredients and mix well.
5. Now, to assemble the oven kibbeh, take a refractory dish and place half of the kibbeh, spreading it around and pressing it all over the pan so that it is very firm.
6. Place all the filling on top and spread.
7. Finally, add the rest of the kibbeh dough and cover the entire refractory.
8. Then, lightly melt the margarine and spread it over the kibbeh with the help of a knife.
9. Place in a preheated oven at 200ºC for 40 to 50 minutes.
10. Remove from the oven and decorate with cherry tomatoes and mint leaves.
11. Serve with your favorite accompaniment.

Tips

1. When taking the kibbeh from the oven to bake, do not use aluminum foil, as the paper causes it to release water, causing the kibbeh to shrink too much.
2. Another tip is not to let it bake too long, otherwise it will become very dry.
3. If you want to test if the seasoning is good, before putting the kibbeh in the oven, remove some of the dough and brown it in the pan. So, try it to see if it’s to your taste.
4. Now, if you like raw kibbeh, there's no need to grill it, just try it.
5. Baked kibbeh is a very versatile dish, so you can vary the dough, for example, instead of beef, use chicken or eggplant.
6. Likewise, you can also vary the filling according to your taste. Then, fill it with chicken, mozzarella cheese, olives, boiled egg, ground meat, vegetables, etc.
7. Finally, to freeze the oven-baked kibbeh, cut it into already baked pieces and place them in the freezer or freezer. And to defrost, leave it in the fridge for 3 hours or microwave on high power for 3 minutes.
8. On the other hand, if you prefer, you can take the frozen piece directly to the frying pan, just cover it and leave it on low heat for 14 minutes, turning occasionally to defrost evenly.

So, if you liked this practical recipe and want more tips, read also: Lunchbox for work: tips and recipes for packing lunches in style.