Yield: 6 Servings
|¾ cup||Bulgur wheat|
|1 pounds||Finely minced lean lamb; (or beef)|
|1 large||Onion; grated|
|1 tablespoon||Melted butter|
|\N \N||Salt & fresh ground black pepper; to taste|
|1 \N||Sprig mint; for garnish|
|1 \N||Onion; finely chopped|
|8 ounces||Minced lamb or veal|
|½ cup||Pine nuts|
|½ teaspoon||Ground allspice|
|2½ cup||Greek yogurt|
|3 \N||Cloves garlic; crushed|
|1 tablespoon||Chopped fresh mint|
1) Preheat the oven to 375F degrees. Rinse the bulgur wheat in a sieve and squeeze out the excess moisture.
2) Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste. Add the bulgur wheat and blend together.
3) To make the filling, heat the oil in a frying pan and fry the onion until golden. Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper.
4) Oil a large baking dish and spread half of the meat and bulgur wheat mixture over the bottom. Spoon over the filling and top with a second layer of meat and bulgur wheat, pressing down firmly with the back of a spoon.
5) Pour the melted butter over the top and then bake on the oven for 40-45 minutes until browned on top.
6) Meanwhile make the yogurt dip: Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint.
7) Cut the cooked kibbeh into squares or rectangles and serve garnished with mint and accompanied by rice and the yogurt dip. NOTES : The national dish of Syria and the Lebanon in Kibbeh, as kind of meatball made from minced lamp and bulgur wheat. Raw kibbeh is the most widely eaten type, but this version is very popular too.
Recipe by: Taste of the Middle East/Naimh Ryan, Ireland & Jubail, KSA Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 13, 1998