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Title: Kibbee
Categories: Lamb Lebanese
Yield: 6 Servings
| 1 | Leg of lamb (have fat & bone removed; ground fine twice) App | |
| 1 | c | Bulgur wheat; soaked for 1/2 hour in warm water |
| 1 | lg | Onion; grated |
| Salt; to taste | ||
| Pepper; to taste | ||
| 1 | ds | Cinnamon |
| 1 | ds | Allspice |
| 1/3 | c | Pine nuts |
Squish wheat in hands to remove water. Then mix all ingredients well. Taste to see if you need more spices. (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. Divide meat in half. Make bottom layer. Flatten with hands until even. Add pine nuts. Add top layer of meat and flatten until even. Cut diagonal lines in both directions, not all the way through, so have diamond pattern. Dot well with butter and Crisco, more butter (or margarine) than Crisco. Use half teaspoonfuls at a time. Should be a pat every couple inches or so...
Bake for 1 1/2 hours at 350 degrees, or until brown.
From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE NEWMAN) Submitted By SAM
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