Kibbeh bissanieh (baked lamb and wheat)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulgur,(cracked wheat) |
| Finely crushed | ||
| 2 | pounds | Ground lean lamb |
| ⅓ | cup | Grated onion |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Cinnamon |
| Water | ||
| FILLING: | ||
| ⅔ | cup | Chopped onion |
| 4 | teaspoons | Shortening |
| ½ | pounds | Ground lean lamb |
| ¼ | cup | Pine nuts |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | tablespoon | Shortening |
Directions
Cover bulgar with water and soak for 30 minutes. Add the 2 pounds of lamb, onion and seasonings. Knead well.
To Make Filling: Saute the ⅔ cup chopped onion in shortening until brown. Add the ½ pound of ground lamb, pine nuts, salt and pepper.
Cook and stir until meat is browned.
Spread half the of the bulgar/lamb mixture in a well greased 9" X 12" baking pan. Cover with filling. Cover with remaining bulgar/lamb mixture and press down firmly. With a sharp knife cut diagonal lines across to mark diamond shapes. Dot top with the 2 tablespoons of shortening. Bake in a preheated 400 degree oven for 30 minutes; reduce heat to 300 degrees and bake 30 minutes longer.