|
| Home
-> [Baked, Eastern European, Greek, Lamb & Mutton] -> [Kibbeh bissanieh (baked lamb and wheat) Recipe] |
| |
| |
Kibbeh bissanieh (baked lamb and wheat)
|
| Artist: |
_ |
| Categories: |
Baked, Eastern European, Greek, Lamb & Mutton |
| Yield: |
8 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| lbs | Bulgur, (cracked wheat) | | | Finely crushed | | 2
| lbs | Ground lean lamb | | 1/3
| cup | Grated onion | | 2
| tsp | Salt | | 1/2
| tsp | Black pepper | | 1/4
| tsp | Cinnamon | | | Water | | | FILLING: | | 2/3
| cup | Chopped onion | | 4
| tsp | Shortening | | 1/2
| lbs | Ground lean lamb | | 1/4
| cup | Pine nuts | | 1/2
| tsp | Salt | | 1/4
| tsp | Black pepper | | 1
| tbsp | Shortening |
|
Procedures:
| 1 | Cover bulgar with water and soak for 30 minutes. | | 2 | Add the 2 pounds of lamb, onion and seasonings. | | 3 | Knead well. | | 4 | To make filling: saute the 2/3 cup chopped onion in shortening until brown. | | 5 | Add the ?pound of ground lamb, pine nuts, salt and pepper. | | 6 | Cook and stir until meat is browned. | | 7 | Spread half the of the bulgar/lamb mixture in a well greased 9" x 12" baking pan. | | 8 | Cover with filling. | | 9 | Cover with remaining bulgar/lamb mixture and press down firmly. | | 10 | With a sharp knife cut diagonal lines across to mark diamond shapes. | | 11 | Dot top with the 2 tablespoons of shortening. | | 12 | Bake in a preheated 400 degree oven for 30 minutes; reduce heat to 300 degrees and bake 30 minutes longer |
|
|
|
| |
| |
| |
|
|
|
|
|
|