Football Shaped Kibbee:
1 lb. lean ground lamb or beef
1 cup burghul wheat (fine)
1 medium onion, grated
Salt, pepper, cinnamon to taste
Rinse burghul several times and drain. Mix with ground meat, onion
and spices. Add a little cold water and knead. Take enough of the
mixture in hand and form a 4 inch oval. Make an opening at one end
with fore finger pressing inside walls toward palms turning as you
press, making a thin outer shell. Place a spoonful of the filling
in opening and close end.
1/2 lb. coarse ground lamb or beef, browned
2 Tbsp. pine nuts (snoobar)
Variation: 1/4 cup chopped walnuts can be used in place of
Mix meat and nuts together.
1 1/2 quarts yogurt (laban)
4 cups water
1/4 cup rice
Combine yogurt, water and egg in saucepan. Mix thoroughly with a
wooden spoon. Cook over medium heat stirring constantly until it
comes to a boil. Add salt and pepper to taste. Add rice and
kibbee balls. Cook for 15 minutes stirring occasionally.
Dried mint may be sprinkled on top.
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