INGREDIENTS

INSTRUCTIONS

~---------------------DIP---------------------------  Preheat the oven
to 375F degrees. Rinse the bulgur wheat in a sieve  and squeeze out the
excess moisture. Mix the lamb, onion and  seasoning, kneading the
mixture to make a thick paste. Add the bulgur  wheat and blend
together. To make the filling, heat the oil in a  frying pan and fry
the onion until golden. Add the lamb or veal and  cook, stirring, until
evenly browned and then add the pine nuts,  allspice and salt and
pepper. Oil a large baking dish and spread half  of the meat and bulgur
wheat mixture over the bottom. Spoon over the  filling and top with a
second layer of meat and bulgur wheat,  pressing down firmly with the
back of a spoon. Pour the melted butter  over the top and then bake on
the oven for 40-45 minutes until  browned on top. Meanwhile make the
yogurt dip: Blend together the  yogurt and garlic, spoon into a serving
bowl and sprinkle with the  chopped mint. Cut the cooked kibbeh into
squares or rectangles and  serve garnished with mint and accompanied by
rice and the yogurt dip.  NOTES : The national dish of Syria and the
Lebanon in Kibbeh, as kind  of meatball made from minced lamp and
bulgur wheat.  Raw kibbeh is  the most widely eaten type, but this
version is very popular too.  Recipe by: Taste of the Middle East/Naimh
Ryan, Ireland & Jubail, KSA  Posted to MC-Recipe Digest by
"creedenites"  <creedenites@sprintmail.com> on Mar 13, 1998

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