Baked kibbe recipe with ricotta cream and crispy chickpea salad

Ground beef is a must in everyday life: practical and versatile, it combines with different foods. How about using it for a change and to break out of the routine with a roasted kibbe recipe? The kibbe emerged in the Mediterranean and Iraq, becoming popular and gaining worldwide fame, carrying seasonings that accentuate the flavor.

The tip is to prepare it in the oven, accompanied by a crunchy chickpea salad that is rich in protein and gives balance to the dish.

Ingredients:

Baked Kibbe:

• 2 cups (tea) kibbe wheat
• 1 kg ground Frigomerc white meat
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 cup (tea) mint, chopped
• Salt to taste
• Black pepper to taste
• ½ tsp cinnamon
• 2 tbsp. Alma Lusa Olive Oil
• 500g ricotta 
• 200 g cream 
• 2 tbsp of butter

Crispy chickpea salad

• 2 cups (tea) cooked and drained chickpeas
• 2 tbsp. Alma Lusa Olive Oil
• 1 tbsp smoked paprika
• 1 tbsp. hot paprika
• Salt to taste
• Chopped parsley to taste 
• Ground black pepper to taste

Preparation:

Roast kibbe

Place the kibbe wheat in a large bowl and cover with hot water. Let it hydrate for 15 minutes.

Flake the wheat with a fork and add the ground white meat, onion, garlic, mint and season with salt, black pepper, cinnamon and olive oil. Mix well and set aside.

In a medium bowl, place the ricotta and break it down completely. Add the cream and season with salt and black pepper. Set aside.

In a large oven fountain, place half of the kibbe dough and spread it out.

Top with the ricotta cream and then the rest of the kibbe dough.

Using a knife, scrape the surface and place the butter in small pieces. Bake in a preheated oven at 180°C for 35 minutes.

Crispy chickpea salad:

Place the cooked chickpeas in a medium baking dish and season with the olive oil, smoked paprika, spicy paprika and salt.

Mix well and bake in a preheated oven at 180°C for 20 minutes or until crispy. Garnish with parsley.

Then serve the baked kibbe with the crispy chickpea salad.