Recipe#12129

Title: Lebanese Lamb 02

Newsgroups: rec.food.recipes 
 From: v313mdm8@ubvmsd.cc.buffalo.edu (ROCHELLE NEWMAN) 
 Subject: Kibbee (another Lebanese lamb recipe) 
 Message-ID: CAC6vr.7r3@acsu.buffalo.edu 
 Organization: University at Buffalo 
 Date: Sun, 18 Jul 1993 01:33:00 GMT 

A second recipe from my fiance's Lebanese grandmother...  Again, the
 measurements are likely not quite exact...
 1 leg of lamb (have fat and bone removed; ground fine twice) - can also use
         lamb shoulder.  Approx. 4-5 pounds...
 1 cup wheat  - soak for 1/2 hour in warm water
 1 lg. onion, grated
 salt  (to taste)
 pepper  (to taste)
 cinnamon (about two shakes?)
 allspice (about two shakes?)
 Squish wheat in hands to remove water.  Then mix all ingredients well.  Taste 
 to see if you need more spices.   (It's ok to eat this raw;  indeed, it is 
 considered a delicacy, although personally I prefer it cooked!)
 Grease a large baking pan, at least 13x9 or larger.
 Divide meat in half.  Make bottom layer.  Flatten with hands until even.  Then 
 add:
 1/3 cup snobar (pine nuts) or pignoli seeds
 Add top layer of meat and flatten until even.  Cut diagonal lines in both
 directions, not all the way through, so have diamond pattern.
 Dot well with butter and crisco, more butter (or margarine) than crisco.  Use
 half teaspoonfulls at a time.  Should be a pat every couple inches or so...
 Bake for 1 1/2 hours at 350 degrees, or until brown.
 -Rochelle Newman