On my last trip to Lebanon, i tried the most delicious kibbeh at a restaurant called @jouliabeirut. The owner Jad is from the north and this 1 layer kibbeh (mamdoudeh or spread kibbeh) is a specialty from the region. The topping reminded me of the famous pissaladière tart. It is SO DELICIOUS!
I decorated it with lamb lettuce (ba’leh) and pomegranate seeds to create a contrast in flavor and in color.
Caramelized onions (or pissaladière) kibbeh
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
On my last trip to Lebanon, i tried the most delicious kibbeh at a restaurant called @jouliabeirut. The owner Jad is from the north and this 1 layer kibbeh (mamdoudeh or spread kibbeh) is a specialty from the region. The topping reminded me of the famous pissaladière tart. It is SO DELICIOUS!
I decorated it with lamb lettuce (ba’leh) and pomegranate seeds to create a contrast in flavor and in color.
Ingredients
- 500g fresh ready made kibbeh “dough” (I like @themeatavenue)
- 1 tbsp extra cammouneh (optional, I used @sobremesa.lb)
- 1 kg red onions, about 900g peeled, thinly sliced
- 1/2 cup olive oil (to caramelize the onions)
- 1/2 cup water (to caramelize the onions)
- 1 tsp dried oregano
- 2 tbsp pine nuts, toasted or fried
- A small handful of lamb lettuce
- A small handful of pomegranate
- A small handful of edible flowers or micro-greens
- Extra olive oil for the baking dish
Method
- 1)
Start by caramelizing the onions.
- 2)
In a large frying pan, heat the olive oil. Add the onions and gently fry them on medium heat.
- 3)
Add water to avoid burning the onions, and keep stirring until they are lightly colored, translucent and fragrant..
- 4)
Be patient and don’t burn them. You will need about 20-30min as that will allow the onions to naturally caramelize.
- 5)
Take them of the heat and keep aside.
- 6)
This step can be prepared a day in advance
- 7)
Preheat the oven to 180C.
- 8)
Next, in a baking dish (about 20x28cm), drizzle some olive oil and gently start spreading the kibbeh. Make sure the bottom part of the meat is covered in oil.
- 9)
Create an even layer so it bakes well.
- 10)
Top with 1-2 tbsp of the caramelized onions and bake in the preheated oven for about 20-30min, until cooked and lightly golden on top.
- 11)
Top it with the remaining onions, spreading it equally.
- 12)
Decorate with the pine nuts, the lettuce, the pomegranate and the micro-greens.
- 13)
It is now ready to serve.
- 14)
Ideally serve it with a beetroot and tahini salad.