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(Kibbee Sineyee)

2 lbs. ground lean lamb or beef (or lamb & beef, mixed)
2 cups burghul wheat, medium or fine
1 onion, ground fine or grated
Salt, pepper and cinnamon to taste

Rinse burghul several times and drain. Mix with the ground meat,
onion and spices. Add cold water and knead well to soften and mix
thoroughly. Butter a 10" X 14" baking dish or pan. Divide kibbee
mixture in half. Moisten hands with cold water. Using half of the
kibbee, spread first layer over bottom of pan evenly. Use a little
cold water as necessary to smooth mixture.

Spread filling over the bottom layer. With remaining kibbee, pat
out small portions (as if making flat hamburgers) and lay on top of
filling. Moisten hands and smooth these portions so that they
completely cover the filling.

Cut the tray of kibbee into diamond shapes. Dot the top with
1/4 cup of butter and 1 tablespoon of oil. Bake in pre-heated
450 degreesF oven 30 to 40 minutes. For browner top, place under broiler
for a couple of minutes. Serves: 7-8.

1 lb. lamb or beef, coarsely ground
1/4 cup pine nuts (snoobar)
Salt and pepper to taste

Brown ingredients together in skillet.


1. Labanee may be added to the filling mixture.

2. A chopped onion sautéed until transparent may be added to the
meat and nuts.

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