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| What You Need: |
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ALL OF THE INGREDIENTS FOR RAW KIBBEH WITH FOLLOWING EXCEPTIONS
Increase bulgur to 2 cups, dry, and soak in 4 cups water for ½ hour, drain well
Substitute 2 large yellow onions, peeled, for the dried onion flakes
Omit the garnishes
THE STUFING
½ pound boneless leg of lamb (no fat or gristle)
2 tablespoons butter
¼ cup pine nuts
1 medium yellow onion, peeled and finely chopped
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Salt and freshly ground black pepper to taste
5 tablespoons olive oil for oiling the pan and topping the meat
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| How To Cook: |
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1. Prepare the kibbeh mixture and set aside in a bowl.
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2. Grind the lamb coarsely in your meat grinder. Saute the lamb in the butter until the moisture has evaporated, then add all the other ingredients except the oil and continue cooking until the onions are transparent.
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3. Oil a 9 X 13-inch glass baking dish well with 2 tablespoons of the olive oil. Spread a ¼-inch layer of the raw kibbeh evenly in the bottom. Keep your hands moist and the kibbeh will spread more evenly and smoothly.
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4. Next, spread all the stuffing evenly over the bottom layer. Form the remaining raw kibbeh into 1-inch-thick patties and lay them over the stuffing. With your hands still moist, join the patties and smooth them into a thick layer to cover the stuffing.
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5. Using a paring knife, score lines about ¼ inch deep into the meat, making 1-inch-long diamond patterns all over. Lightly cover with the remaining 3 tablespoons of olive oil.
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6. Bake in a preheated 400°F oven for 20 minutes. Reduce heat to 300°F and bake for at least 30 minutes, or until golden brown.
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7. To serve, cut the meat into 8 pieces.
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