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Kibbee: 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. Filling: 1 lb. lamb or beef, coarsely ground 1/4 cup pine nuts (snoobar) Salt and pepper to taste Brown ingredients together in skillet. Options: 1. Labanee may be added to the filling mixture. 2. A chopped onion sautéed until transparent may be added to the meat and nuts. 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. |