INGREDIENTS

INSTRUCTIONS

Soak the bulghur in warm water for 10 to 15 minutes.  Pour off any
excess water that has not been absorbed. Cut the onion into chunks  and
place all ingredients into food processor.  (Mardy interjects  that his
mother used a meat grinder.)  Process until about twice as  fine as
store bought ground beef.  For plain kibbe,  called Kibbe bi Zayat, at
this point you would  spread it in a flat baking dish, similar to a
jelly roll pan, cut  into diamonds about two inches on a side, and
dribble olive oil over  it all. You would then bake at 450F for about
20 minutes. To brown  the top, slide into the broiler for another 10
minutes. Serve with  yoghurt and a green salad.  Kibbe can be made more
special with Nutty Meat Filling 1 to 3  Tablespoons olive oil 2/3 cup
pine nuts 1 pound ground beef, lamb or  mutton 2 medium onions, chopped
salt and pepper to taste 1/4 teaspoon  each: cinnmon, allspice and
nutmeg Saute the pine nuts in olive oil  for two or three minutes to
bring out the flavor. Remove from pan and  set aside. Add ground meat
into the same pan and saute, breaking it  up, until it loses its pink
color.  Add onions, saute briefly, and  then add pine nuts. Use to fill
Kibbeyet or Kibbe Ketzineah Kibbe  Ketzineah This is simply Kibbe with
fhe Nutty Meat filling, assembled  like this: Spread 1/2 Kibbe recipe
in a flat round pan like a big  quiche pan or deep dish pizza pan.
Spread Meat and Nut filling over,  then spread rest of kibbe mixture on
top. Bake for 30 minutes.  Cut  into pie wedges. Absolutely delicious!
Kibbeyet These are individual Kibbe shapped like a large egg that
tangled with a football, and filled with the Kibbe Ketzineah mixture.
We like them for take-along lunches, as the meat is just fine eaten
cold. Pita bread, some Romaine lettuce and fresh fruit complete the
meal.  Wet hands with water.  Take a small amount of Kibbe mixture -- a
little larger than a golf ball -- and form into a ball.  Poke a hole
in the ball with your finger, and work your finger to make a hollow
egg-shaped shell. If the shell breaks, put more water on your hands  to
repair it. Spoon a couple of teaspoons of the Nutty Meat Filling  into
the hole, and close the hole over with a little dab of Kibbe  mixture.
Place on a baking tray. Brush with a little olive oil and  bake about
15-20 miinutes at 450F. Mardy says that some people deep  fry these but
that his family, being Armenian, did not like fried  things, so they
baked it.  Recipe By     : Rosilyn  From: Favorite Fruitcakes By Moira
Hodg  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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