Earlier today I finished editing a video recipe for kibe that I had been working on for the past two months. I took on this project because I wanted to share this delicious recipe that I have developed over the past several months. Thanks to everyone who has served as guinea pigs along the way. Without further delay here is the video along with a written version of the recipe.
Recipe serves: 6 normal people (3 crazy kibe lovers)
• 1 pound of ground beef
• ½ pound of bulgur
• 1 large onion
• 1 bunch of mint
• 2 teaspoons of salt
• 2 teaspoons of butter and olive oil
• A pinch of ground pepper, cinnamon and nutmeg
Prepare the Outer Mixture: start by soaking the bulgur in water for two to three hours. Clean the mint and separate the leaves from the stems. Prepare the onions by removing the outer skin. Chop the mint and onions using a food processor or knife. Mix the chopped mint and half of the onions together.
Combine half a pound of ground beef with the bulgur. Add chopped mint, onions, salt and spices to ground beef and bulgur mixture. Make sure to mix all the ingredients thoroughly. A food processor or meat grinder is ideal for this step.
Sautee the Filling: heat a pan over medium-high heat. Add the olive oil, butter and remaining half of the chopped onion to the pan. Sautee the onion until it has become translucent. Add the remaining ground beef to the pan. After a few minutes add the pine nuts. Sautee the meat until the liquid that arises has evaporated. Then remove the beef from the stovetop.
Prepare the Pan: First coat the pan with non-stick cooking spray. Then add a layer of the beef and bulgur mixture to the bottom and sides of the pan. Next add a layer of the sautéed ground beef filling. Then top off the pan with the remaining beef and bulgur mixture. Use a spoon to pat down each layer to make sure they are properly packed.
Once the pan is prepared take a knife and cut diamond-shaped patterns into the top layer (you can actually cut any shape that you want). Then drizzle some olive oil on top. Now the pan is ready to go into the oven.
Bake the Kibe: preheat the oven to 375 degrees then bake for 40 minutes. Turn on the broiler and bake for 5 to 10 minutes to brown the top.
Using this same basic recipe you can also create two other types of kibe dishes: Kibe Cru (raw kibe) and Kibe Frito (fried kibe). Kibe cru is essentially the bulgur and beef mixture described above, served raw and garnished with mint leaves and sliced onions. Kibe frito consists of the same elements as baked kibe. However, the bulgur and beef mixture is shaped into a ball that contains the sautéed beef filling. These kibe balls are then fried.
A secondary motivation for this project was a desire to learn how to use Final Cut Pro. This consideration ultimately led to my selection of media. In a separate post I will cover the learnings I gained from this project, both in relation to working with video in general and with Final Cut specifically.