Kibbeh

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/2 cup bulgar wheat
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 2 tablespoons oil
• 1 lb ground lamb (or beef)
• 3 tablespoons pine nuts, lightly toasted
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1/3 cup chopped onion
• 1 1/2 teaspoons salt
• 1 teaspoon ground allspice
• 1/4 cup butter

Recipe

• 1 in a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
• 2 in a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
• 3 add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
• 4 in a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
• 5 spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
• 6 with a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
• 7 cut into 4 pieces and serve hot or chilled.
• 8 this is excellent eaten with tzatziki or plain greek-style yoghurt and fatoush salad salad.