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Name: Kibbeh
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 c Bulur wheat; 2 2/3 c Simmering water; 1 md Yellow onion, peeled and; 1 lb Lamb shoulder, finely ground; 1 ts Salt; 1 md Yellow onion, peeled and; 1 Clove garlic, peeled and; 2 tb olive oil; 1 lb Lamb shoulder, finely ground; 1 ts Salt; 1/2 ts Cinnamon; 1/8 ts Cardamom; 1 pn Pepper; 1 c Pine nuts (pinyons),; 1/2 c Currants; 3/4 c Butter melted; Yogurt

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INGREDIENTS

TOP AND BOTTOM LAYERS
2 c Bulur wheat
2 2/3 c Simmering water
1 md Yellow onion, peeled and
1 lb Lamb shoulder, finely ground
1 ts Salt
MIDDLE LAYER
1 md Yellow onion, peeled and
1 Clove garlic, peeled and
2 tb olive oil
1 lb Lamb shoulder, finely ground
1 ts Salt
1/2 ts Cinnamon
1/8 ts Cardamom
1 pn Pepper
1 c Pine nuts (pinyons),
1/2 c Currants
TOPPING
3/4 c Butter ; melted
Yogurt

Servings

INSTRUCTIONS

Preheat oven to 350F. Soak bulgur wheat in water 20 min and drain well. Put onion and lam through fine blade of meat grinder several times until reduced to paste; grind bulgur wheat untill smooth and pasty and knead into lamb mixture along with salt. Pat half of mixture overthe bottom of an oiled 13x9x2 panand set aside. For middle layer, stir fry onion and garlic in oil 8-10 min in a large, heavy skillet over moderate heat; add lamb, salt spices, and pepper and heat, stirring, about 10 min, breakin up any clumps of meat. Off heat, mix in nuts and currants; spread over wheat layer in pan. Pat remaining wheat mixture over all and press down firmly. Score top in a crisscross pattern and drizzle butter over the surface. Bake, uncovered, 30-40 min untill lightly browned. Cool slightly, cut into large squares and serve topped with dollops of yougurt.. NOTES : I use ground chuck if lam is not available. I do not have a grinder, so I buy the finest bulgur available and mince just the lm in a food processor. Mcformatted by Jazzbel@batelnet.bs. Recipe by: The New Doubleday Cookbbok 1985 Ed. Posted to EAT-L Digest 31 Jan 97 by Jazzbel on Feb 1, 1997.

NOTES

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Kibbeh

TOP AND BOTTOM LAYERS
2 c Bulur wheat
2 2/3 c Simmering water
1 md Yellow onion, peeled and
1 lb Lamb shoulder, finely ground
1 ts Salt
 MIDDLE LAYER
1 md Yellow onion, peeled and
1 Clove garlic, peeled and
2 tb olive oil
1 lb Lamb shoulder, finely ground
1 ts Salt
1/2 ts Cinnamon
1/8 ts Cardamom
1 pn Pepper
1 c Pine nuts (pinyons),
1/2 c Currants
 TOPPING
3/4 c Butter melted
 Yogurt

Preheat oven to 350F. Soak bulgur wheat in water 20 min and drain well. Put  onion and lam through fine blade of meat grinder several times until  reduced to paste; grind bulgur wheat untill smooth and pasty and knead into  lamb mixture along with salt. Pat half of mixture overthe bottom of an  oiled 13x9x2 panand set aside. For middle layer, stir fry onion and garlic  in oil 8-10 min in a large, heavy skillet over moderate heat; add lamb,  salt spices, and pepper and heat, stirring, about 10 min, breakin up any  clumps of meat. Off heat, mix in nuts and currants; spread over wheat layer  in pan. Pat remaining wheat mixture over all and press down firmly. Score  top in a crisscross pattern and drizzle butter over the surface. Bake,  uncovered, 30-40 min untill lightly browned. Cool slightly, cut into large  squares and serve topped with dollops of yougurt..    NOTES : I use ground chuck if lam is not available. I do not have a  grinder, so I buy the finest bulgur available and mince just the lm in a  food processor. Mcformatted by Jazzbel@batelnet.bs.  Recipe by: The New Doubleday Cookbbok 1985 Ed.    Posted to EAT-L Digest 31 Jan 97 by Jazzbel <jazzbel@MAIL.BATELNET.BS> on  Feb 1, 1997.

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Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 8 Servings

Calories: 193
Calories from Fat: 169 (88%)

Amt Per Serving		% DV

	Total Fat 18.8g	25 %
	Saturated Fat 11.4g	57 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 0.8g
Cholesterol 48.1mg		15 %
Sodium 150.2mg		5 %
Potassium 134.7mg		4 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 4.1g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 193

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