Recipe#12068

Title: Kibbee 02

From: emilyw@sojourn.com (Emily Weingartz) 
 Newsgroups: rec.food.recipes 
 Subject: Mary Dawud's Baked Kibbee 
 Date: 21 Nov 1995 11:39:08 -0700 
 Message-ID: <48ec55$7tu@tkhut.sojourn.com> 

   3      c             bulgur
    2      lb            extra lean ground beef
    1                    large onion -- finely grated
    2 1/2  tsp           salt -- divided
    1 1/2  tsp           allspice -- divided
      3/4  tsp           pepper -- divided
      1/4  tsp           cumin
      1/2  c             water
    4      tbsp          butter or margarine
    1 1/2  lb            ground lamb
    1      med           onion
      1/4  c             pine nuts
      1/4  c             vegetable oil
 In large bowl, wash bulgur in water to cover; drain well in fine sieve
 or colander.  Dry bowl and return drained bulgur; add ground beef,
 grated onion, 2 teaspoons of the salt, one teaspoon of the allspice, 
 1/2 teaspoon of the pepper and the cumin.
 Knead with hands, adding water gradually until mixture is well combined
 and bulgur has swelled slightly.  Mixture should be soft and smooth.
 Pat half of the mixture onto the bottom of greased 9x13 baking pan,
 pressing evenly and firmly; set aside.
 In large skillet, melt butter;  add ground lamb, chopped onion,
 remaining salt, allspice and pepper.  Cook, stirring often and breaking
 up large meat pieces with fork, until pink color has disappeared from
 meat.  Add pine nuts and spread mixture evenly on top of bulgur mixture
 in pan.  Cover with reserved half of bulgur mixture and spread evenly
 over filling.
 Wet hands and rub over top of mixture until entirely even and uniformly
 smooth.  With sharp knife cut through layers, making squares or diamond
 shapes.  Pour vegetable oil evenly over top and smooth with hands.
 Bake at 375 degrees 30-40 minutes until browned on top.  Makes 8-10 
 servings
 NOTES : Bulgur is cracked wheat and is available in health food stores.
 Can also use all beef.