Recipe - Kibbeh Bissayniyyi (Baked Kibbeh)

JUDI M. PHELPS

BASIC KIBBEH
2 cup Fine bulgur
2 pound Leg of lamb; with a little
fat, ground twice
1 lg Onion; grated
1 One half teaspoon Salt
One half teaspoon Black pepper
One fourth teaspoon Allspice

FILLING
4 tablespoon Butter
1 cup Pine nuts
1 pound Ground lamb shoulder
1 cup Onion; finely chopped
One half teaspoon Salt
One half teaspoon Cinnamon
One fourth teaspoon Allspice
One fourth teaspoon Black pepper
2 tablespoon Fresh mint; chopped
One fourth cup Sesame seeds; optional
2 tablespoon Olive oil
2 tablespoon Butter; melted

Soak bulgur 10 minutes in cold water to cover. Drain and squeeze dry in
cheesecloth. Combine with lamb, onion, salt, black pepper, and allspice.
Grind meat mixture twice more or knead, dipping hands frequently in cold
water and adding water to the meat mixture if needed, 15 to 20 minutes
until very smooth and elastic. Set aside and use as basic kibbeh.

FILLING: Brown pine nuts in butter. Add and saute lamb for 810 minutes.
Add onions, salt, cinnamon, allspice and black pepper. Remove from the heat
and add the fresh mint. Adjust seasonings and set aside.

BAKING DIRECTIONS: Generously butter a 9 x 12inch shallow baking pan.
Press 1/3 basic kibbeh firmly into pan, cover with ground lamb filling and
spread remaining kibbeh on top, pressing firmly and wetting hands with cold
water. Slice through to make diamond shapes and press onto meat: sesame
seeds (optional). Drizzle olive oil and melted butter over all. Bake in
400 degree oven for 20 minutes, lower heat to 300 degrees and bake 20
minutes longer or until golden. Serve this dish cut into diamond shapes.

Source: Middle Eastern Cookery by Eva Zane.