| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Medieval | Lamb, Meats, Medieval | 8 | Servings |
INGREDIENTS
| 2 | c | Fine bulgur |
| 2 | lb | Leg of lamb, with a little |
| fat ground twice | ||
| 1 | Onion, grated | |
| 1 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 1/4 | t | Allspice |
| 4 | T | Butter |
| 1 | c | Pine nuts |
| 1 | lb | Ground lamb shoulder |
| 1 | c | Onion, finely chopped |
| 1/2 | t | Salt |
| 1/2 | t | Cinnamon |
| 1/4 | t | Allspice |
| 1/4 | t | Black pepper |
| 2 | T | Fresh mint, chopped |
| 1/4 | c | Sesame seeds, optional |
| 2 | T | Olive oil |
| 2 | T | Butter, melted |
INSTRUCTIONS
Soak bulgur 10 minutes in cold water to cover. Drain and squeeze dry in cheesecloth. Combine with lamb, onion, salt, black pepper, and allspice. Grind meat mixture twice more or knead, dipping hands frequently in cold water and adding water to the meat mixture if needed, 15 to 20 minutes until very smooth and elastic. Set aside and use as basic kibbeh. FILLING: Brown pine nuts in butter. Add and saute lamb for 8-10 minutes. Add onions, salt, cinnamon, allspice and black pepper. Remove from the heat and add the fresh mint. Adjust seasonings and set aside. BAKING DIRECTIONS: Generously butter a 9 x 12-inch shallow baking pan. Press 1/3 basic kibbeh firmly into pan, cover with ground lamb filling and spread remaining kibbeh on top, pressing firmly and wetting hands with cold water. Slice through to make diamond shapes and press onto meat: sesame seeds (optional). Drizzle olive oil and melted butter over all. Bake in 400 degree oven for 20 minutes, lower heat to 300 degrees and bake 20 minutes longer or until golden. Serve this dish cut into diamond shapes. Source: Middle Eastern Cookery by Eva Zane.
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