Kibbie Seniyeh (pan Baked Kibbee)

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• 1 lb coarsely ground lamb or 1 lb beef
• 1 tablespoon butter
• 3/4 cup chopped onion
• 3 tablespoons pine nuts
• 3/4 teaspoon salt
• 1/2 teaspoon allspice and a dash black pepper
• 2 1/2 cups fine burghul (no. 1 cracked wheat)
• 2 lbs ground lamb or 2 lbs beef
• 1 medium onion
• 4 teaspoons salt
• 3/4 teaspoon allspice
• 1/4 teaspoon black pepper
• 2/3 cup corn oil

Recipe

• 1 filling: in skillet, add meat and butter. fry on medium heat until half done and most of liquid has disappeared.
• 2 stir in remaining ingredients and continue cooking for approximately ten minutes.
• 3 remove from heat and set aside.
• 4 kibbee:.
• 5 wash burghul, drain and set aside for 30 minutes.
• 6 grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, i use a blender or food processor to puree the onions and mix well into the meat.).
• 7 add seasoning to meat and mix.
• 8 add burghul, mix well - if you have grinder, grind it all together twice.
• 9 knead meat well, using a little ice water to soften.
• 10 grease a 10x14 baking pan (9x13 is fine) with butter.
• 11 divide kibbee in half, and spread first half over bottom of pan. dip hand in ice water frequently to help smooth out meat.
• 12 spread filling evenly over first layer.
• 13 spread second half of kibbee over filling by forming patties in palms and cover entire surface. use ice water to smooth meat.
• 14 score kibbee with knife into diamond shapes. run knife around edges of pan to loosen meat from the side of the pan.
• 15 make a hole in the center of kibbee with finger tip. let rest at least one hour before baking.
• 16 heat oven to 450 degrees. pour 2/3 cup mazola oil over top of kibbee.
• 17 bake on lowest shelf until bottom is brown, about 40 minutes.
• 18 serve with pita bread.