Recipe - Kibbeh Bi Ssanieh - Kibbeh In A Tray ( K Meat )

STUFFING
1 cup Ground meat
1 cup Chopped onions
One half cup Pine nuts
One half cup Oil
1 teaspoon Salt
One half teaspoon Pepper BHAR (SWEET PEPPER)
One fourth teaspoon Cinnamon (optional)

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.
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 or cold. Serves 8
persons.

Heat fat. Fry chopped onions in it until soft. Add meat and fry until
lightly browned. Add pine nuts and continue frying until they are slightly
browned and the meat has lost its pink color entirely. Season with salt,
pepper and cinnamon. Pour off excess fat.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark
Keatinge, Khayat's, Beirut 1959)

Posted to JEWISHFOOD digest V97 #004

From: Daniella De Picciotto daniela@dialdata.com.br

Date: Sun, 5 Jan 1997 08:47:21 0200 (EDT)