Kibbeh Bissayniyyi (Baked Kibbeh)
| Yield: | 8 Servings |
| Categories: | Meats, Medieval, Lamb |
| JUDI M. PHELPS | ||
| BASIC KIBBEH | ||
| 2 | c | Fine bulgur |
| 2 | lb | Leg of lamb; with a little fat, ground twice |
| 1 | lg | Onion; grated |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1/4 | ts | Allspice |
| FILLING | ||
| 4 | tb | Butter |
| 1 | c | Pine nuts |
| 1 | lb | Ground lamb shoulder |
| 1 | c | Onion; finely chopped |
| 1/2 | ts | Salt |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Allspice |
| 1/4 | ts | Black pepper |
| 2 | tb | Fresh mint; chopped |
| 1/4 | c | Sesame seeds; optional |
| 2 | tb | Olive oil |
| 2 | tb | Butter; melted |
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