Kibby Tray is meatloaf all dressed up for a night on the town, and by that we mean it’s an elevated take on a dish that appears in some form across a variety of cultures. The combination of robust flavor and delicate design makes Kibby Tray a dish that’s simultaneously impressive and approachable; completely traditional yet totally inviting to newcomers. No matter why you’re preparing it or who will be enjoying it, one thing is certain: you won’t be going home with any leftovers.
Rub the bottom and sides of a 9×13” Pyrex pan with olive oil. Working with approximately half of your Kibby Mixture, use your hands to form individual patties. (Note: See photos and video below for demonstration.) Place patties into the bottom of your prepared pan until the entire bottom of the dish is covered with a layer of meat that is ¼-inch thick. Make sure that there are no cracks and that the thickness of your meat layer is consistent throughout. You will use approximately 1 ½ lbs of meat for the bottom layer.
Cover the bottom layer of Kibby Mixture with the Hashwi and Toasted Pine Nuts. Make sure to spread the Hashwi into the corners and along the sides of your pan. As Lisa says, “Every bite should have a little bit of Hashwi.”
To form the final layer of your Kibby Tray, scoop up the largest portion of Kibby Mixture that you can handle and flatten it between your hands, aiming for a slab with ⅓-inch thickness. Place the oversized patty down gently. Repeat this process using the remaining Kibby Mixture, laying each piece side-by-side like puzzle pieces. Avoid overlap to ensure that thickness is even throughout and that layers remain distinct after cooking. (Note: When working on the top layer of your Kibby Tray, keep a small bowl of ice water at your workstation. Dip your hands into the ice water frequently to keep the meat from sticking to your palms. Like the bottom layer, you will use approximately 1 ½ lbs of meat to create the top layer. See video for demonstration.)
After fitting together meat patties like puzzle pieces, use your hands to smooth the pieces together and create an integrated top layer. Once again, dip your hands into ice water as you go to keep the meat from sticking. Work as gently as possible; think about joining the meat together rather than pressing it down.
After integrating pieces, use a knife to cut the entire mixture into 4 quadrants, slicing toward the bottom of the pan without cutting all the way through the bottom layer. After completing your design, use your finger to make an indentation in the middle. Pour ¼ cup of olive oil over the top until entire layer is covered.
Heat oven to 350 degrees. Place pan uncovered on center rack and bake for 45-60 minutes, until edges are crispy and dark brown in color. Cut cooked meat into desired shape following your design and serve hot, with Lebaneh if desired.
Here’s how it all comes together!