Wednesday, March 01, 2006


This meat can be eaten baked, fried and even raw. It is made with spice and lots of mint which makes it a very Mediterran in style. This version is baked.

Baked kibbeh 2 pounds of finely ground lamb
1/2 cup of bulghur wheat that has been soaked in water, then drained well
1/2 large onion, finely grated
1/2 tsp cinnamon1 tsp allspice
1/2 cup toasted pine nuts about
1 tablespoon olive oilblack pepper to taste
sumac to taste

Preheat oven to 350 F. Mix everything except the nuts. Lay half of meat mixture in 9 x 13 dish and top with half the nuts. Add remaining meat. Drizzle olive oil the top and sprinkle with lots of black pepper and a little sumac. Bake for 1 hour.

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