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Kibbee: 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. Stuffing: 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |