Por
Master Receita Solta
"The baked kibe combines lean ground meat with hydrated wheat, fresh mint, and a touch of cinnamon powder. It is a practical and lower-calorie alternative to the fried version, ideal for family lunches or balanced meals."
- The 30-minute hydration time in hot water softens the kibbeh wheat just right. - Diagonal cuts on the surface facilitate heat penetration and even distribution of olive oil when baking. - Baking at 180°C for 40 minutes ensures a golden and crispy crust without drying out the interior of the dish.
Coloque o trigo para quibe em uma tigela e adicione a água quente. Deixe de molho por 30 minutos.
After the time, drain the excess water from the wheat and transfer to a larger bowl.
Add the ground beef, chopped onion, mint, olive oil, salt, pepper, and cinnamon to the wheat mixture.
Stir well until all ingredients are well incorporated.
Preheat the oven to 180°C (350°F).
Transfer the mixture to a greased rectangular pan.
With a knife, mark the kibbeh into portions and make diagonal cuts on the surface.
Bake for approximately 40 minutes or until golden brown.
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- Fill the center of the tray with a layer of shredded mozzarella cheese or requeijão before covering with the rest of the dough. - Add sliced onions previously caramelized in olive oil as an intermediate layer of filling. - Incorporate chopped walnuts or toasted nuts into the meat mixture to give a crunchy texture to each slice.
- Ground beef can be substituted with ground chuck or ground chicken breast with reduced fat content. - Fresh mint can be swapped for chopped green herbs or finely chopped fresh basil leaves. - The cinnamon powder can be replaced with allspice or a pinch of freshly grated nutmeg.
Keep the baked kibe chilled in an airtight container in the refrigerator for up to 4 days. To reheat, use the oven at 180°C for 10 minutes or a covered skillet to bring back the heat without softening the crust.
The Kibe can be frozen raw assembled in the tray or already baked in individual portions for up to 3 months. To thaw the roast, place it directly in a preheated oven for 15 to 20 minutes; the raw one should go straight to the oven without prior thawing.
Serve accompanied by dry curd, fresh lemon slices, and green leaf salad with tomato and cucumber. Slightly warmed pita bread and rice with lentils form a complete traditional composition.
O excesso de água acumulado no trigo dilui os temperos e impede a formação de liga, deixando o kibe mole e quebradiço após assar.
The dish will be ready when the surface shows a uniform golden-brown shade and the edges begin to pull away from the pan.
Do not use dry grains; hydration is essential to soften the cereal and enable chewing and mixing with the meat.
Yes, the onion and meat can release water when thawing slowly; therefore, it is recommended to bake the kibe directly frozen in the oven.
Descubra a nossa releitura da salada Fattoush, uma explosão de frescor e textura em 20 minutos. Vegetais crocantes, chips de pita saborosos e um molho de romã irresistível fazem desta receita a pedida ideal para refeições rápidas e nutritivas.
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