| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Arab | 1 | Servings | |
INGREDIENTS
| 1 | c | Ground meat |
| 1 | c | Chopped onions |
| 1/2 | c | Pine nuts |
| 1/2 | c | Oil |
| 1 | t | Salt |
| 1/2 | t | Pepper BHAR, SWEET PEPPER |
| 1/4 | t | Cinnamon, optional |
INSTRUCTIONS
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. 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 or cold. Serves 8 persons. Heat fat. Fry chopped onions in it until soft. Add meat and fry until lightly browned. Add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color entirely. Season with salt, pepper and cinnamon. Pour off excess fat. (From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959) Posted to JEWISH-FOOD digest V97 #004 From: Daniella De Picciotto <daniela@dialdata.com.br> Date: Sun, 5 Jan 1997 08:47:21 -0200 (EDT)
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