Kibbeh Recipe #62891
A tasty, Middle-Eastern dish. I like this for lunch or as a snack.
55 min | 30 min prep
SERVES 4
- 1/2 cup Bulgar wheat
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons oil
- 1 lb ground lamb (or beef)
- 3 tablespoons pine nuts, lightly toasted
- 3/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/3 cup chopped onion
- 1 1/2 teaspoons salt
- 1 teaspoon ground allspice
- 1/4 cup butter
- In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
- In a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
- Add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
- In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
- Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
- With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
- Cut into 4 pieces and serve hot or chilled.
- This is excellent eaten with tzatziki or plain greek-style yoghurt.
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5 stars