Add the 1 TBSP of olive oil, ground beef, and diced onion to a large pan over medium-high heat and cook, occasionally stirring and breaking up the beef, until the beef is no longer pink and the onion has softened, about 8 minutes.
Stir in the remaining filling ingredients (salt, cumin, pepper, cinnamon, coriander, allspice, turmeric, cayenne, and pine nuts) until well combined then take off the heat and set aside.
KIBBEH DOUGH AND ASSEMBLY:
Add 2 cups of water and the rinsed quinoa in a medium saucepan over medium-high heat and bring to a boil.
Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Take off the heat, cover and let sit 5 minutes.
Transfer the quinoa to a large bowl and stir in the uncooked ground beef, salt, basil, black pepper, cinnamon, coriander, allspice, and chopped onion until well combined.
Preheat the oven to 400°F.
Add half the quinoa mixture to a food processor then pulse several times until well combined and a dough-like paste is formed.
Brush 1 tsp of olive oil inside a 9-inch round (or 8x8-inch square) baking dish. Spread the pulsed mixture evenly into the bottom of the baking dish.
Spread the kibbeh filling evenly on top of the pulsed mixture.
Pulse the remaining quinoa mixture the same way then spread it flat and evenly over the kibbeh filling.
Use a knife to score square shapes on the top then place a pine nut in the center of each square.
Drizzle 1 TBSP of olive oil over the top then bake in the preheated oven for about 45 minutes or well browned and bubbling around the edges.
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