Kibbee Bil Sineeyah (baked Kibbee)

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• kibbeh (raw kibbee, see recipe id#66667)
• 1/2 lb lean beef or 1/2 lb lamb
• 2 tablespoons butter, divided
• 1 small onion, chopped
• 1/2 cup pine nuts
• 1/2 cup ketchup
• 1/3 cup butter, melted
• 1/2 cup water

Recipe

• 1 since your grinder is already dirty from making the raw kibbee, you might as well grind your own meat for the stuffing, but don't grind it too fine; use the medium plate, or even the coarse one, and once through is enough.
• 2 brown crumbled meat in 1 tbsp butter, stirring occasionally.
• 3 add onion, and saute until it is translucent.
• 4 brown the pine nuts in 1 tbsp of butter until very browned, but not quite burnt.
• 5 add pine nuts and ketchup to meat and simmer over low heat for 10 minutes, stirring occasionally.
• 6 brush some melted butter on sides and bottom of a 9"x13"x2" baking pan.
• 7 spread half of the kibbee evenly over the bottom of the pan.
• 8 spread stuffing evenly over kibbee, and spread second half of kibbee over this.
• 9 dip hand in water and smooth out top layer.
• 10 before baking, cut into diamond shapes.
• 11 spread melted butter over top of kibbee, and sprinkle with water.
• 12 bake at 425of for 35 minutes or until top is browned.
• 13 separate into diamond pieces, and serve hot, at room temperature, or cold, as part of a meza appetizer assortment.