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Kibbee
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| Artist: |
_ |
| Categories: |
Arabic, Lebanese, Meats, Middle Eastern |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | Leg of lamb (have fat & | | | -bone removed, ground fine | | | -twice) Approx. 4-5 pounds | | 1
| cup | Bulgur wheat, soaked for | | | -?hour in warm water | | 1
| large | Onion, grated | | | Salt, to taste | | | Pepper, to taste | | 1
| dash | Cinnamon | | 1
| dash | Allspice | | 1/3
| cup | Pine nuts |
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Procedures:
| 1 | Squish wheat in hands to remove water. | | 2 | Then mix all ingredients well. | | 3 | Taste to see if you need more spices. | | 4 | (it"s ok to eat this raw; indeed, it is considered a delicacy, although personally i prefer it cooked!) grease a large baking pan, at least 13x9 or larger. | | 5 | Divide meat in half. | | 6 | Make bottom layer. | | 7 | Flatten with hands until even. | | 8 | Add pine nuts. | | 9 | Add top layer of meat and flatten until even. | | 10 | Cut diagonal lines in both directions, not all the way through, so have diamond pattern. | | 11 | Dot well with butter and crisco, more butter (or margarine) than crisco. | | 12 | Use half teaspoonfuls at a time. | | 13 | Should be a pat every couple inches or so... | | 14 | Bake for 1 ?hours at 350 degrees, or until brown |
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