Baked kibbeh
6 Servings
Ingredients
| Quantity | 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 | ||
Directions
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@...