Recipes Tagged ‘minced meat’

stuffed vine leaves

Friday, May 14th, 2010 | 1 Comment

Fasting of à la Julia is over; almost forty days have passed since migrating to Canada. Well, just to point out the influence of the Lebanese Diasporas in Montreal, here’s a dish that literally is everywhere being sold in supermarkets, food courts,  fancy restaurants. The vegetarian version can also be found in cans (which is called the Greek dolmades)

preparation: 1 hr | cooking: 45 min | difficulty:

© 2010 Tony El Batal

© 2010 Tony El Batal

serving portion: 4 persons


  • 500g fresh vine leaves

  • 500g lamb cutlets

  • 160 gr washed rice

  • 300 gr minced meat

  • 1 tsp 7 spices

  • 1/2 tsp black pepper

  • 1/2 cup lemon juice

  • 35gr salt

  • 600 gr water


  1. Place the cutlet ribs in the bottom of a deep cooking pan.

  2. To prepare the stuffing, mix together in a bowl the meat, washed rice, 7 spices and black pepper.

  3. Add the leaves to boiling water in batches until leaves are tender.

  4. For the stuffing technique please check the below illustrations.

  5. Once you are done with the stuffing, cover the vine leaves with water; Cook on high heat for 15min add the lemon, then lower the heat and simmer for 30min or till the vine leaves are well cooked.



  1. Best served with natural yoghourt.

kibbé tray

Monday, December 14th, 2009 | 3 Comments

preparation: 1 hr | cooking: 30 min | difficulty:

Kibbe Tray

© 2010 Tony El Batal

serving portion: 3 persons / small trays of 28cm


kibbé dough

  • 250g fine minced meat / kibbé meat

  • 1 cup fine dark bulgur / cracked wheat

  • 1 tsp salt

  • 25g melted butter

  • 1 small bowl iced water

  • 1/2 tsp 7 spices

meat filling

  • 2 Tbs vegetable oil

  • 3 medium onions, finely chopped

  • 250g minced meat

  • 50 g pine nuts

  • 1 tsp salt

  • 1 tsp 7 spices


  1. Wash the bulgur and drain.

  2. Blend the meat, salt and melted butter with the bulgur to obtain a sticky ball.

  3. To prepare the stuffing, heat two Tbsp of vegetable oil in a large sauce pan and fry the onions until translucent.

  4. Add the ground meat, salt and cook until meat is cooked through, remove from heat and blend in the spices and the pine nuts.

  5. Divide the kibbeh ball into two equal portions.

  6. Grease the bottom of the trays with oil.

  7. Take half of the kibbé dough and press at the bottom of the tray to obtain a 1cm layer.

  8. Dip your hands into water to flatten it’s surface.

  9. Add the meat stuffing.

  10. Put the second dough inside a sandwich bag that has an approximate size of the tray you are using.

  11. Roll out the dough using the rolling pin (shawbak) to obtain a layer of 1 cm, cut out the bag and place the dough over the stuffing by cutting the excess.

  12. Again dip your hands into water to flatten it’s surface; Dip the sharp knife in water and cut geometrical patterns on the surface of the kibbeh (refer to the below illustrations).

  13. Drizzle with some oil and sprinkle 3-4 Tbs. of water on the top to maintain the softness of the kibbeh while baking.

  14. Bake in a 180 °C preheated oven until the top is firm, 20-30 minutes approximately.

  15. Serve with natural yogurt



  1. The traditional recipe of the kibbé is made with lamb meat, but personally I prefer beef meat.

  2. If you are living in Lebanon you can directly ask for kibbé meat (it is based of minced meat mixed with salt and water). If you are living abroad then ask from the butcher to pass the fine minced meat twice through the processing machine.

  3. Make two trays and keep the second in the fridge.

  4. For the meat filling, the more you add onions the more you enrich the taste.