Recipe - Kibbe And Variations

2 cup Bulghur wheat up to 3
Cups
2 One half pound Ground beef, lamb or mutton
2 md Onions
1 teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Hot red pepper
One fourth teaspoon Cinnamon
One fourth teaspoon Allspice

Soak the bulghur in warm water for 10 to 15 minutes. Pour off any excess
water that has not been absorbed. Cut the onion into chunks and place all
ingredients into food processor. (Mardy interjects that his mother used a
meat grinder.) Process until about twice as fine as store bought ground
beef.

For plain kibbe, called Kibbe bi Zayat, at this point you would spread it
in a flat baking dish, similar to a jelly roll pan, cut into diamonds about
two inches on a side, and dribble olive oil over it all. You would then
bake at 450F for about 20 minutes. To brown the top, slide into the broiler
for another 10 minutes. Serve with yoghurt and a green salad.

Kibbe can be made more special with Nutty Meat Filling 1 to 3 Tablespoons
olive oil 2/3 cup pine nuts 1 pound ground beef, lamb or mutton 2 medium
onions, chopped salt and pepper to taste One fourth teaspoon each: cinnmon,
allspice and nutmeg Saute the pine nuts in olive oil for two or three
minutes to bring out the flavor. Remove from pan and set aside. Add ground
meat into the same pan and saute, breaking it up, until it loses its pink
color. Add onions, saute briefly, and then add pine nuts. Use to fill
Kibbeyet or Kibbe Ketzineah Kibbe Ketzineah This is simply Kibbe with fhe
Nutty Meat filling, assembled like this: Spread One half Kibbe recipe in a flat
round pan like a big quiche pan or deep dish pizza pan. Spread Meat and Nut
filling over, then spread rest of kibbe mixture on top. Bake for 30
minutes. Cut into pie wedges. Absolutely delicious!

Kibbeyet These are individual Kibbe shapped like a large egg that tangled
with a football, and filled with the Kibbe Ketzineah mixture. We like them
for takealong lunches, as the meat is just fine eaten cold. Pita bread,
some Romaine lettuce and fresh fruit complete the meal.

Wet hands with water. Take a small amount of Kibbe mixture a little
larger than a golf ball and form into a ball. Poke a hole in the ball
with your finger, and work your finger to make a hollow eggshaped shell.
If the shell breaks, put more water on your hands to repair it. Spoon a
couple of teaspoons of the Nutty Meat Filling into the hole, and close the
hole over with a little dab of Kibbe mixture. Place on a baking tray. Brush
with a little olive oil and bake about 1520 miinutes at 450F. Mardy says
that some people deep fry these but that his family, being Armenian, did
not like fried things, so they baked it.

Recipe By : Rosilyn

From: Favorite Fruitcakes By Moira Hodg

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip