INGREDIENTS

INSTRUCTIONS

STUFFING
KIBBEE
Preheat the oven to 375F. Make the stuffing. Heat the oil in a saucepan and
add the coarsely ground lamb, the pine nuts, onion, salt, and allspice.
Cook, stirring, until browned. Set aside to cool as you make the kibbee
base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or
until softened. Drain well. Add the finely ground lamb, cold water, and
onions and knead the mixture well. Keep moistening your hands so the
mixture does not stick to them. Knead in the spices. Some like a thick
kibbee, some a flatter one. About 1 1/2 inches is a good height. Depending
on the height you want, butter a round or rectuangular baking pan with 1
Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high
kibbee.) With wet hands, press half the kibbee mixture into the pan,
patting it level. Spread the stuffing evenly over the base. Cover with the
rest of the kibbee mixture and pat with moistened hands. With a knife
dipped in cold water, cut a diamond pattern through the layers. Dot with
the remaining butter. Bake for 10 minutes, then lower the heat to 325F.
Bake for another 10 to 15 minutes, or until browned and bubbling. Do not
overcook. Serve hot with yogurt and salad. Instead of making if one big fat
kibbee, I like to make "meatballs." I take about 2 Tbl of meat mixture and
flatten in the palm of my hand. Then I take about 1-2 tsp of filling and
put that in the middle of the meat. Then I take another 2 Tbl of meat
mixture, flatten and place over the meat with the filling. Shape into
oval-shaped meatballs. Bake the same way as above.
Shared by Rita Taule
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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