Name: Lebanese Kibbee in Pan
Ingredients: 1 lb Ground lamb or beef; 1 1/2 c Bulgar (ground wheat); 2 md Onions, chopped fine to med; 1/2 c Pinenuts, optional; 1/2 c Olive oil; 1/4 ts Allspice; Salt; 1/8 ts Cinnamon; 1/3 c Flour (or more); Paprika

This is a golden rule indeed! It does not merely forbid all petty malice and revenge, all cheating and over-reaching. It does much more. It settles a hundred difficult points, which in a world like this are continually arising between man and man. It prevents the necessity of laying down endless little rules for our conduct in specific cases. It sweeps the whole debatable ground with one mighty principle. It shows us a balance and measure, by which every one may see at once what is his duty. Is there a thing we would not like our neighbor to do to us? Then let us always remember, that this is the thing we ought not to do to him. Is there a thing we would like him to do to us? Then this is the very thing we ought to do to him. How many intricate questions would be decided at once, if this rule were honestly used!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Lebanese	Lebanese, Main dish	1	Servings

INGREDIENTS

1	lb	Ground lamb or beef
1 1/2	c	Bulgar (ground wheat)
2	md	Onions, chopped fine to med
1/2	c	Pinenuts, optional
1/2	c	Olive oil
1/4	ts	Allspice
		Salt
1/8	ts	Cinnamon
1/3	c	Flour (or more)
		Paprika

INSTRUCTIONS

Preparation : In heavy pan, combine meat, onions, allspice and cinnamon on
medium flame and cook until all the pink is gone. Keep pressing meat so
pieces of onion disappear, about 10 minutes. In a bowl, soak bulgar in warm
water to cover. Cover bowl; let stand until all the water is absorbed,
about 15-20 minutes. In bulgar, drain all water (if any is left). Combine
flour, salt and olive oil. Mix so that ingredients stick together. Grease
baking pan with oil. Spread half the bulgar mixture on bottom of pan. Put
meat mixture on top; add pinenuts. Top with rest of bulgar. Cut into
squares and sprinkle with paprika. Bake for 30 minutes at 350 degrees.
Posted to MM-Recipes Digest V4 #187 by Julie Bertholf
<jewel1@ix.netcom.com> on Jul 19, 1997

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