| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Lebanese | Beef, Lebanese, Lamb | 1 | Servings |
INGREDIENTS
| 1 | Basic Kibbi Recipe | |
| 1 | Basic Kibbi Stuffing | |
| 1/2 | c | Melted butter |
INSTRUCTIONS
generously butter a 9x12" cake pan. Spread a half inch layer of kibbi on the bottom of the pan. (It is easier to take several large balls, pat them flat, place in pan, piecing kibbi to form an even layer on bottom of pan.) Then go over kibbi with hand and smooth evenly. Spread the stuffing evenly over the kibbi layer. Then spread the remaining kibbi mixture on top. (The top layer should be thicker than the bottom.) Use the same method as bottom layer, dipping hands in cold water so kibbi won't stick to hands. Smooth well. Score the top layer 1/2" deep in a diamond shaped design 1" apart. Pour melted butter across the top. Bake in a 400 oven for 25 minutes, lower heat to 300 and bake for 20-30 minutes more. When serving, cut along diamond shaped wedges. Serves 8-10. Recipe by: Lebanese Cuisine, Madelain Farah Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Mar 14, 1998
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