Kibbi Bis-sayniyyi (baked Kibbi)

A man’s free will cannot cure him even of the toothache, or a sore finger; and yet he madly thinks it is in its power to cure his soul. The greatest judgment which God Himself can, in the present life, inflict upon a man is, to leave him in the hand of his own boasted free will. Look where you will, and you will generally find that free-willers are very free livers. According to Arminianism, grace has the name, but free-will has the game.

Augustus Toplady

CATEGORY	CUISINE	TAG	YIELD
Meats	Lebanese	Beef, Lamb, Lebanese	1	Servings

INGREDIENTS

1		Basic Kibbi Recipe
1		Basic Kibbi Stuffing
1/2	c	Melted butter

INSTRUCTIONS

1998    
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,

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