Baked Kibbeh Cups with Cheese and Sun-Dried Tomatoes
Baked Kibbeh Cups with Cheese and Sun-Dried Tomatoes - A Delicious Middle Eastern Appetizer
Looking for a unique and flavorful appetizer to impress your guests? Look no further than these Baked Kibbeh Cups with Cheese and Sun-Dried Tomatoes! This Middle Eastern dish is a perfect blend of savory and sweet flavors, with a crispy exterior and a soft, cheesy interior.
To make this dish, you will need:
- 1 pound ground beef
- 1 cup fine bulgur wheat
- 1 onion, finely chopped
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup olive oil
- Salt and pepper to taste
This recipe makes 12 kibbeh cups.
To start, preheat your oven to 375 degrees F. In a large bowl, combine the ground beef, bulgur wheat, onion, parsley, mint, sun-dried tomatoes, feta cheese, and olive oil. Season with salt and pepper to taste, and mix well.
Using your hands, form the mixture into 12 small balls. Press each ball into the cups of a muffin tin, forming a cup shape with your fingers. Bake for 20-25 minutes, or until the kibbeh cups are golden brown and crispy.
Remove the kibbeh cups from the oven and sprinkle the shredded mozzarella cheese over the top of each cup. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Serve the Baked Kibbeh Cups with Cheese and Sun-Dried Tomatoes hot, garnished with additional chopped parsley or mint if desired. Your guests will love the crispy texture, cheesy filling, and unique flavor combination of this Middle Eastern appetizer.
Type: Middle Eastern Appetizer
Ingredients:
- Ground beef
- Bulgur wheat
- Sun-dried tomatoes
Taste: Savory and sweet with a crispy exterior and a soft, cheesy interior.
