1 lb. fine ground lean lamb or beef (or lamb and beef mixed)
1 cup burghul wheat, medium
1 small onion, grated
Salt and pepper to taste
Rinse wheat several times and drain. Soak in clean water for 20
minutes or until soft. Mix together, meat, onion, seasonings and
the wheat (which has been squeezed by the handful or drained well).
Knead, adding cold water to soften mixture.
To make patties, moisten hands with water. Then take small portions
of the kibbee mixture and flatten into round patties 1/4 inch
thick. Use 2 rounds for each kibbee arras. Place 1 teaspoon
filling between the patties and seal edges. (For unfilled arras,
make patties 1/2 inch thick.)
Fry patties in oil till golden brown, turning once. To bake,
brush patties with oil and place on lightly oiled baking sheet.
Bake at 350 degrees F about 25 minutes until golden brown.
Variation: Shape a small portion of kibbee into a small
football. Make indentation in one end of football and place 1
teaspoon filling in hole. Smooth over the end using a little water
if necessary. Cook as directed above. Approximately: 8-10 Arras.
1/2 lb. coarsely ground lamb or beef
2 Tbsp. pine nuts
Sprinkle lightly with salt
Brown meat and pine nuts together in skillet. Add labanee to
browned meat mixture if desired. Use this filling to stuff the
kibbee arras as directed.
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