Living in Dubai, I always wanted to learn the cuisine of this region.

Traditional baked kibbeh or kibbie comes from Middle East. It is made with ground beef or lamb combined with bulgur wheat, pine nuts and warm spices like cinnamon and allspice.

Of course, I am not going to compete with those home-chefs who grew up here or who married on a local. My recipe for kibbeh is different from the classic one, but nevertheless it is absolutely delicious. The difference is in spices and used amaranth instead bulgur.

Amaranth

It is highly nutritious. This ancient grain is rich in fiber and protein, as well as many important micronutrients. In particular, amaranth is a good source of manganese, magnesium, phosphorus and iron. Amaranth is cultivated in Africa, India, China, Russia and parts of South and North America today.

Instead amaranth you can use quinoa, bulgur, millet or any other grain (even rice). The taste will be always amazing.

One of the ingredients, which is added in a quantity of a pinch, is one of the main giving a flavor! Certainly it is saffron! It gives a very subtle flavor and aroma — some say it’s floral, some say it’s like honey, and some would just say pungent.

Saffron

Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. The vivid crimson stigmas and styles, called threads, are collected and dried to be used mainly as a seasoning and colouring agent in food. Saffron was long among the world’s most costly spices by weight.

In my recipe each bite of baked kibbeh is tender and juicy. So, Bon Appetit!

Beef with amaranth and saffron (kibbeh)

Ingredients:

• 500 g ground beef
• 1 onion, chopped
• 2 tsp cinnamon
• 1 tsp baharat* (if you don’t have this spice you can use any spices mix you use for beef)
• 1 tsp allspice*
• Salt and pepper
• 350 g cooked amaranth (1 cup)
• 2 tbsp clarified butter (ghee) or 2 tbsp olive oil with a piece of butter.

*Bahārāt is a spice mixture or blend used in Middle Eastern and Greek cuisine. Bahārāt is the Arabic word for ‘spices’. The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and may be used as a condiment.

*Allspice, also called pimenta, Jamaica pimenta, or myrtle pepper, is the dried unripe fruit of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world.

For topping:

• 2-3 tbsp of olive oil
• 2-3 onions, cut by feathers
• 2 tbsp pine nuts
• 2 tbsp raisins
• a pinch of saffron soaked in 2 tbsp lukewarm water
• salt and pepper
• 1-2 tbsp pomegranate syrup (molasses)

Cooking method:

1. Preheat oven to 180 C. In a bowl, mix the minced meat with onion and spices. Add salt and pepper, and knead meat by the hand. Add amaranth or bulgur and knead for another 10 minutes until the mixture is smooth. For the lazy – you can use a blender.
2. Put the mass into baking tin and smooth out. Top with ghee or sprinkle with olive oil. Using a sharp knife, cut into a rhombus shape. Place it into the oven and bake for 30 minutes.
3. For the topping, heat the oil in a pan and fry the onions to a slightly brown color. Add nuts, raisins and fry for another 2 minutes. Pour saffron sprig, soaked in the water, salt and pepper.
4. When the “kibbeh” is ready, spread the onion filling on top and return the tin to the oven for another 5 minutes. Before serving, you can pour the pomegranate syrup on the top.