Roasted kibbeh

For filling purposes

Components

• 600 grams of minced duck meat
• One onion
• 2 tablespoons of butter (for cooking)
• 3 tablespoons of tahini (sesame paste)
• 1/2 cup of finely chopped nuts
• 3 tablespoons of finely chopped parsley
• 1 teaspoon of Aleppo pepper
• Add salt and ground pepper gradually, adjusting to taste.

Ready state

1. Take the ground meat out of the refrigerator and let it sit at room temperature while you prepare the other ingredients – the meat should not be frozen when cooking it in the pan.

1. Remove the onion's skin and dice it. Heat a large skillet with butter over medium heat. Once the butter has melted, add the onion, sprinkle with a little salt, and cook for 5 minutes until it begins to brown.
2. Incorporate the ground meat and season with Syrian pepper, salt, and pepper according to your preference. Cook for 4 minutes, occasionally stirring to break up the pieces and allow them to soften. Remove from heat, then stir in the tahini, parsley, and chopped nuts. Set aside in a bowl.

Step-by-step preparation

If you like, you can make the filling, store it in the fridge, and put together the quibe the following day.

Purchase only what is necessary.

Store

Ceramic Roast, measuring 28.6 x 18.5 x 6.7 cm, Mondoceram

Faca de chef Tramontina de 6 polegadas

Cuisipro stainless steel strainer

Mimo Style stainless steel spatula

Flax Napkin Curry (set of 2), Acervo Paninha

For bulk and construction

Components

• 600 grams of minced duck meat
• 1½ cups (tea) of finely ground wheat (for kibbeh)
• One onion
• lemon scraps and broth from one lemon
• 1 1/2 cups of mint leaves (tea)
• 1 teaspoon of Aleppo pepper
• Two tablespoons of salt
• Three ice cubes
• oil as desired

Setup phase

1. Heat the oven to 200 °C (moderate temperature). Grease a 30 cm x 24 cm rectangular baking dish with olive oil (alternatively, you can use a high-quality baking tray).

1. Place a clean dishcloth inside a sieve, add the wheat, and rinse it under running water. Gather the cloth ends together to form a bundle, twist, and firmly squeeze out the excess water. Set aside.
2. Peel and chop the onion into large chunks, then place them in the processor. Add Syrian pepper, salt, 2 tablespoons of olive oil, and blend until finely crushed. Incorporate the mint, zest, and lemon broth, then blend once more.
3. Place the meat, half of the washed wheat, and the ice cubes into the processor and blend for 1 minute – the ice keeps the meat chilled and helps to hydrate the dough. Pause blending, scrape down the sides of the bowl with a spatula, add the remaining wheat, and blend again until a smooth mixture forms – this activates the meat's collagen and prevents the chibe from falling apart during baking. Stop blending and scrape the sides of the processor as needed throughout the process to ensure the ingredients are well combined.
4. Moisten your hands and evenly press half of the kib dough into the untied refractory dish, ensuring it covers the entire bottom to create a uniform layer. Then, use a spoon to spread the filling over the kib base.
5. To cover the filling: using damp hands, take a piece of the remaining dough and flatten it between your palms. Place it over the filling and gently press to secure it without squeezing. Continue this process, placing pieces of dough side by side until the filling is fully covered. Smooth the surface to ensure the kib is evenly shaped.
6. Using a small knife, make crosswise cuts on the raw kib to create diamond shapes. Drizzle with 3 tablespoons of olive oil and bake in the oven for approximately 25 minutes, until it is evenly cooked and the edges begin to lift. Serve immediately, accompanied by fatuche salad. The kib, which can be enjoyed hot or cold, is also delicious with mint leaves, a spoonful of cod or creamy yogurt, tahini sauce, or cucumber yogurt salad.

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Break the kib into pieces. To defrost, either leave it in the refrigerator for 3 hours or microwave it on high for 3 minutes. To cook directly from frozen, heat a covered frying pan over low heat for 14 minutes, turning halfway through.