Yield: 8 Servings
|2 cups||Ground meat|
|2 cups||Chopped onions|
|1 cup||Pine nuts|
Source: My recipe
Heat oil. Fry chopped onions until soft. Add meat and fry until lightly browned, stirring always. Cover with water and let cook. On the side, fry pine nuts without any grease, stirring well to get brown on all sides. When the meat is cooked, season with salt and bhar. Pour off excess fat.
Grease a shallow 12 x 18 inch baking pan. Pat a layer of basic kibbeh smoothly and firmly over the bottom of the pan to the depth of one inch.
Have next to you a bowl of water to wet your hands and help you work the meat. Cover this evenly with a layer of stuffing. Top with a second layer of kibbeh slightly thicker than the first. Score into diamond shapes with a sharp knife (just to decorate). Pour one cup oil over all. Bake in moderate oven about 20 minutes, or until well browned. Serve hot .
Posted to JEWISH-FOOD digest V97 #028 by Daniella De Picciotto <daniela@...> on Jan 23, 1997.