Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------STUFFING-------------------------------
2 tb Olive oil 1 lg Onion; finely chopped
1 lb Coarsely ground lamb Salt to taste
2 tb Pine nuts Ground allspice; to taste

---------------------------KIBBEE--------------------------------
1 1/2 c Fine bulgur 1/2 ts Ground allspice
2 lb Ground lamb; finely ground 1 pn Nutmeg; grated, pinch
1/4 c Cold water 1 pn Cayenne pepper (optional)
2 Medium onion; grated 3 tb Butter; room temperature
2 ts Salt

Preheat the oven to 375F. Make the stuffing. Heat the oil in a
saucepan and add the coarsely ground lamb, the pine nuts, onion,
salt, and allspice. Cook, stirring, until browned. Set aside to cool
as you make the kibbee base. Make the kibbee. Soak the bulgur in
water to cover for 10 minutes or until softened. Drain well. Add the
finely ground lamb, cold water, and onions and knead the mixture
well. Keep moistening your hands so the mixture does not stick to
them. Knead in the spices. Some like a thick kibbee, some a flatter
one. About 1 1/2 inches is a good height. Depending on the height you
want, butter a round or rectuangular baking pan with 1 Tbl of the
butter. (About 10 inches in diameter is fine for 1 1/2-inch high
kibbee.) With wet hands, press half the kibbee mixture into the pan,
patting it level. Spread the stuffing evenly over the base. Cover
with the rest of the kibbee mixture and pat with moistened hands.
With a knife dipped in cold water, cut a diamond pattern through the
layers. Dot with the remaining butter. Bake for 10 minutes, then
lower the heat to 325F. Bake for another 10 to 15 minutes, or until
browned and bubbling. Do not overcook. Serve hot with yogurt and
salad. Instead of making if one big fat kibbee, I like to make
"meatballs." I take about 2 Tbl of meat mixture and flatten in the
palm of my hand. Then I take about 1-2 tsp of filling and put that in
the middle of the meat. Then I take another 2 Tbl of meat mixture,
flatten and place over the meat with the filling. Shape into
oval-shaped meatballs. Bake the same way as above.

Shared by Rita Taule

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