Baked kibbeh

Yield: 6 Servings

Measure Ingredient
-JUDI M. PHELPS
½ cup Bulgar wheat
2 cups ;hot water
¼ cup Onion; finely chopped
¾ teaspoon Salt
½ teaspoon Ground cinnamon
¼ To 1/2 tsp. ground pepper
1½ pounds Ground lamb or ground beef
¾ cup Onion; finely chopped
⅓ cup Pine nuts or almonds; slivered
1 teaspoon Lemon juice
½ To 1 tsp. salt
dash Pepper
Plain yogurt

Soak bulgar in water for 1 hour. Drain well; squeeze out excess water. Stir in the ¼ cup chopped onion, the ¾ teaspoon salt, cinnamon, and ¼ to ¼ teaspoon pepper. Add 1 pound of the ground meat; mix well. Set aside.

In a skillet cook remaining meat, the ¾ cup chopped onion, and nuts till meat is brown. Drain off fat. Stir in lemon juice, the ½ to 1 teaspoon salt, and the dash pepper. In a 10x6x2-inch baking dish press half of the meat-bulgar mixture evenly over the bottom. Top with cooked meat-nut mixture. Cover with remaining meat-bulgur mixture, pressing down with hands. Bake in 350 degree F. oven about 25 minutes or till done. Drain off fat. Serve warm or chilled with yogurt. Makes 6 servings.

Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...

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