| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Jewish |
|
8 |
Servings |
INGREDIENTS
| 2 |
c |
Ground meat |
| 2 |
c |
Chopped onions |
| 1 |
c |
Pine nuts |
| 1 |
c |
Oil |
| 1 |
t |
Salt |
| 1 |
t |
Bhar |
INSTRUCTIONS
Source: My recipe Heat oil. Fry chopped onions until soft. Add meat
and fry until lightly browned, stirring always. Cover with water and
let cook. On the side, fry pine nuts without any grease, stirring well
to get brown on all sides. When the meat is cooked, season with salt
and bhar. Pour off excess fat. Grease a shallow 12 x 18 inch baking
pan. Pat a layer of basic kibbeh smoothly and firmly over the bottom
of the pan to the depth of one inch. Have next to you a bowl of water
to wet your hands and help you work the meat. Cover this evenly with a
layer of stuffing. Top with a second layer of kibbeh slightly thicker
than the first. Score into diamond shapes with a sharp knife (just to
decorate). Pour one cup oil over all. Bake in moderate oven about 20
minutes, or until well browned. Serve hot . Posted to JEWISH-FOOD
digest V97 #028 by Daniella De Picciotto <daniela@dialdata.com.br> on
Jan 23, 1997.
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