| 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)
A Message from our Provider:
“To ignore our Creator is the height of selfishness”