| 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 |
ts |
Salt |
| 1 |
ts |
Bhar |
INSTRUCTIONS
STUFFING
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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