Kibbeh Casserole

My initial plan was to make rice and potato kibbeh then that shifted and I wanted to try to make the same great taste a bit healthier without all that added oil. So I turned the popular recipe into an oven baked casserole with all the same great flavors only with less fat. If you do not have almond slices or ground almond on hand then you can use bread crumbs for the topping. I personally added the crushed almonds on top because Arabs love nuts within they’re food so it really gives this dish an extra punch. The astonishing fact about casseroles if that you can take several dishes and make it into one. I mean just look at this one it has potatoes, rice and veal.

2 cups basmati rice, washed
3 cups water
2 cubes white or chicken bouillon
3 garlic cloves, diced
2 medium potatoes, boiled and peeled
2 tablespoons sunflower oil
1 onion, chopped
1/2 kg ground veal
1 tablespoon curry powder
1 beef bouillon, crumbled
3 tablespoons pine seeds, toasted
3/4 cups ground almonds
1/4 cup melted butter

1. In a 4-quart saucepan on high heat place rice, water and white or chicken bouillon. Stir constantly until boiling then cover and cook over a low heat until rice is cooked. Remove and set aside to cool slightly. Mash the potato and the rice until puree then cover and set aside.

2. Pre-heat oven to 350F. Meanwhile, heat oil in a saute pan, add onion and garlic and cook until tender. Add veal and cook until golden brown. Add curry powder, beef bouillon cubes and pine seeds and stir until well combined. Remove pot from heat and leave to cool.

3. In a large mixing bowl add rice mixture and veal, mix until well combined. Grease a casserole pan then carefully add mixture, pressing down. Sprinkle almonds on top then drizzle butter all over casserole. Bake for 30 minutes.

Yields: 12 servings

7 Responses to Kibbeh Casserole

  • City Share says:

    I have to admit that I had never heard of kibbeh, but it sounds delicious. Thanks for sharing your healthy modifications.

  • Isabel says:

    Your recipes are always great. :) Wish I could use nuts in food. If my son were not allergic, I’d probably put nuts in everything. The dishes look so good but I always have to leave the nuts out and I know it just doesn’t taste quite the same without them.

  • Noor says:

    City Kibbeh is like a stuffed thing we do we various things. Sometimes we make a hard shell with bulghar and stuff the inside with meat or veggies and you can also make kibbeh using other things as well. Its all really good though :) SO MANY…

    Isabel yea nuts are good but at least they substitute easily right.

  • Anonymous says:

    Slmz-new on ur blog,and I’m really enjoying it!! Can u please tell me what is veal-and bouillon??

  • Noor says:

    Thanks so much :) Veal is the meat of young calves. The meat is not as fat and better. Bouillon is a cube that you add water and make broth with.

  • Julie says:

    Salaam, Noor. I’ve been following your site for a while and love your recipes! I make kibbeh in the Iraqi style, which use only rice and are molded into a torpedo shape. I love the healthy take on this recipe, and the addition of nuts looks so yummy! Thanks for the inspiration :) Julie @ Travels Through My Kitchen http://vanillaandsaffron.blogspot.com/

  • Noor says:

    Wa Alaykum Salam, Julie just checked your blog out mashAllah your off to a great start :) I love the recipes. Thanks for following my blog and you will see as you go along sometimes things just to come to you easier :)

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