INGREDIENTS

INSTRUCTIONS

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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