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Kibbeh

Top and Bottom Layers:
2 c Bulur wheat
2 2/3 c Simmering water
1 md Yellow onion, peeled and minced
1 lb Lamb shoulder, finely ground
1 ts Salt


Middle Layer:
1 md Yellow onion, peeled and minced
1 Clove garlic, peeled and minced
2 tb Olive oil
1 lb Lamb shoulder, finely ground
1 ts Salt
1/2 ts Cinnamon
1/8 ts Cardamom
1 pn Pepper
1 c Pine nuts (pinyons), coarsely chopped
1/2 c Currants

Topping:
3/4 c Butter, melted
Yogurt

Preheat oven to 350F. Soak bulgur wheat in water 20 min and drain well. Put onion and lam through fine blade of meat grinder several times until reduced to paste; grind bulgur wheat untill smooth and pasty and knead into lamb mixture along with salt. Pat half of mixture over the bottom of an oiled 13x9x2 panand set aside. For middle layer, stir fry onion and garlic in oil 8-10 min in a large, heavy skillet over moderate heat; add lamb, salt spices, and pepper and heat, stirring, about 10 min, breakin up any clumps of meat. Off heat, mix in nuts and currants; spread over wheat layer in pan. Pat remaining wheat mixture over all and press down firmly. Score top in a crisscross pattern and drizzle butter over the surface. Bake, uncovered, 30-40 min untill lightly browned. Cool slightly, cut into large squares and serve topped with dollops of yougurt.


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