| 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,
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”