Recipe#12069

Title: Kibbee 03

From: Strawberry Girl casmith@interlog.com 
 Newsgroups: rec.food.recipes 
 Subject: COLLECTION (2) Kibbe 
 Date: 4 Mar 1997 23:18:46 -0700 
 Message-ID: <199703021714.MAA26430@smtp.interlog.com> 

Kibbe (raw)
 (Serves 8-10)
 2 pounds boneless leg of lamb (no fat or gristle), cut into large pieces
 3/4 cup fine bulgur wheat
 2 tbsp dried onion flakes
 2 cups water
 2 tbsp chopped parsley
 1/2 tsp salt
 1/4 tsp ground allspice
 1/4 tsp ground cinnamon
 2 tbsp chopped fresh mint or 1 tsp dried mint
 1/4 cup chilled water
 Garnishes:
         2 white onions, peeled
         3 tbsp virgin olive oil
         chopped parsley
 Grind the lamb coarsely in a meat grinder, keeping it cold as possible
 during the process.  Soak the bulgur wheat and the dried onion flakes in 2
 cups of water for about 1/2 hour.  Drain well.  Mix all ingredients
 thoroughly and run through the grinder using the fine blade a second time. 
 Mold the kibbe into a mound on a platter and surround it with onion
 petals. Onion petals are made by cutting an onion into 6 wedges and
 dividing the wedges into "petals."  Place them around the meat.  Drizzle a
 bit of olive oil on the kibbe and garnish with chopped parsley. 
 To eat, use an onion petal as a sort of spoon to scoop up the meat.  Then,
 eat the meat, onion spoon and all.
 Kibbe (baked)
 (Serves 8)
 2 pounds boneless leg of lamb (no fat or gristle), cut into large pieces
 2 cups fine bulgur wheat
 4 cups water
 2 large yellow onions, peeled 
 2 tbsp chopped parsley
 1/2 tsp salt
 1/4 tsp ground allspice
 1/4 tsp ground cinnamon
 2 tbsp chopped fresh mint or 1 tsp dried mint
 1/4 cup chilled water
 Soak the bulgur in 4 cups water for 1/2 hour.  Drain well.  Prepare kibbe
 mixture as above. 
 Stuffing:
 1/2 pound boneless leg of lamb (no fat or gristle)
 2 tbsp butter
 1/4 cup pine nuts
 1 medium yellow onion, peeled and finely chopped
 1/8 tsp ground cinnamon
 1/8 tsp ground allspice
 salt and freshly ground black pepper to taste
 5 tbsp olive oil
 Grind the lamb coarsely in your meat grinder.  Saute the lamb in the
 butter into the moisture has evaporated, then add all the other
 ingredients except the oil and continue cooking until the onions are
 transparent.  Oil a 9x13-inch glass baking dish well with 2 tbsp of the
 olive oil.  Spread a 1/4 inch layer of the raw kibbe evenly in the bottom. 
 Keep your hands moist and the kibbe will spread more evenly and smoothly. 
 Next, spread all the stuffing evenly over the bottom layer.  Form the
 remaining raw kibbe into 1-inch-thick patties and lay them over the
 stuffing.  With your hands still moist, join the patties and smooth them
 into a layer (thick) to cover the stuffing.  Using a paring knife, score
 lines about 1/4 inch deep into the meat, making 1-inch-long diamond
 patterns all over.  Lightly cover with the remaining 3 tbsp of olive oil. 
 Bake in a preheated 400 F oven for 20 minutes.  Reduce heat to 300 F and
 bake for at least 30 minutes, or until golden brown.
 To serve, cut the meat into 3 pieces.
 Christine
 casmith@interlog.com