| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Medieval |
Lamb, Meats, Medieval |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Fine bulgur |
| 2 |
lb |
Leg of lamb, with a little |
|
|
fat ground twice |
| 1 |
|
Onion, grated |
| 1 1/2 |
t |
Salt |
| 1/2 |
t |
Black pepper |
| 1/4 |
t |
Allspice |
| 4 |
T |
Butter |
| 1 |
c |
Pine nuts |
| 1 |
lb |
Ground lamb shoulder |
| 1 |
c |
Onion, finely chopped |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Cinnamon |
| 1/4 |
t |
Allspice |
| 1/4 |
t |
Black pepper |
| 2 |
T |
Fresh mint, chopped |
| 1/4 |
c |
Sesame seeds, optional |
| 2 |
T |
Olive oil |
| 2 |
T |
Butter, melted |
INSTRUCTIONS
Soak bulgur 10 minutes in cold water to cover. Drain and squeeze dry
in cheesecloth. Combine with lamb, onion, salt, black pepper, and
allspice. Grind meat mixture twice more or knead, dipping hands
frequently in cold water and adding water to the meat mixture if
needed, 15 to 20 minutes until very smooth and elastic. Set aside and
use as basic kibbeh. FILLING: Brown pine nuts in butter. Add and
saute lamb for 8-10 minutes. Add onions, salt, cinnamon, allspice and
black pepper. Remove from the heat and add the fresh mint. Adjust
seasonings and set aside. BAKING DIRECTIONS: Generously butter a 9 x
12-inch shallow baking pan. Press 1/3 basic kibbeh firmly into pan,
cover with ground lamb filling and spread remaining kibbeh on top,
pressing firmly and wetting hands with cold water. Slice through to
make diamond shapes and press onto meat: sesame seeds (optional).
Drizzle olive oil and melted butter over all. Bake in 400 degree oven
for 20 minutes, lower heat to 300 degrees and bake 20 minutes longer
or until golden. Serve this dish cut into diamond shapes. Source:
Middle Eastern Cookery by Eva Zane.
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