Kibbe (baked)

2 lb boneless leg of lamb (no fat or gristle),cut into large
2 c fine bulgur wheat
4 c water
2 lg yellow onions,peeled
2 t parsley,chopped
1/2 t salt
1/4 t allspice,ground
1/4 t cinnamon,ground
2 t fresh mint (or 1 tsp)-chopped
1/4 c chilled water
1 stuffing
1/2 lb boneless leg of lamb (no fat or gristle)
2 t butter
1/4 c pine nuts
1 md yellow onion,peeled and finely,chopped
1/8 t cinnamon,ground
1/8 t allspice,ground
1 salt and,freshly ground
1 black pepper,to taste
5 t olive oil

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Recipe by: jacquelin

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Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 c spinach,finely chopped
1 1/2 c green onions,finely chopped
1/2 c parsley,finely chopped
1/4 c coriander,chopped
1 T dill,chopped
1 T tarragon,chopped
2 T tareh (garlic chives)
-chopped
1 T flour
1 ,salt
1 black pepper,Freshly Ground
8 eggs
1/4 c ghee (or butter)

Vegetables and herbs must be well washed and dried before chopping
and measuring. Chopping can be done very speedily and efficiently in a food processor if desired. Accurate measuring of greens is not
essential to success of this dish.

Combine greens in a bowl. Mix flour with 1 teaspoon salt and pepper
to taste and sprinkle over greens, then toss well. Beat eggs until
frothy and pour over greens. Stir well to combine and adjust
seasoning. Heat butter in a 9-inch round casserole dish or deep cake
pan in a moderate oven. Swirl to coat sides and pour in egg mixture.

Bake in a moderate oven, one shelf above center, for 45-50 minutes
until set and top is lightly browned. If insufficiently browned when
set, place briefly under a hot grill. Serve hot, cut in wedges, with
yogurt and flat bread. Also good served cold. Serves 4.