Kibbee bil Sineeyah (Baked Kibbee)

Toby Jermain's Note:

This is a baked lamb or beef dish ofter served as part of a Lebanese meza appetizer assortment. It is only a slight variation of my dad's recipe. I hope someone out there enjoys this recipe, since it has taken 3 tries to get it posted. Preparation time does not include time needed to prepare Kibbee Nyi (Raw Kibbee) #66667, which is a separate recipe.

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8-10

Yield: 16.0 pieces

• kibbeh (Raw Kibbee, see recipe ID#66667)
• ½ lb lean beef or ½ lb lamb
• 2 tablespoons butter , divided
• 1 small onion , chopped
• ½ cup pine nuts
• ½ cup ketchup
• 1⁄3; cup butter , melted
• ½ cup water

Directions:

1. Since your grinder is already dirty from making the raw kibbee, you might as well grind your own meat for the stuffing, but don't grind it too fine; use the medium plate, or even the coarse one, and once through is enough.
2. Brown crumbled meat in 1 Tbsp butter, stirring occasionally.
3. Add onion, and saute until it is translucent.
4. Brown the pine nuts in 1 Tbsp of butter until very browned, but not quite burnt.
5. Add pine nuts and ketchup to meat and simmer over low heat for 10 minutes, stirring occasionally.
6. Brush some melted butter on sides and bottom of a 9"x13"x2" baking pan.
7. Spread half of the kibbee evenly over the bottom of the pan.
8. Spread stuffing evenly over kibbee, and spread second half of kibbee over this.
9. Dip hand in water and smooth out top layer.
10. Before baking, cut into diamond shapes.
11. Spread melted butter over top of kibbee, and sprinkle with water.
12. Bake at 425oF for 35 minutes or until top is browned.
13. Separate into diamond pieces, and serve hot, at room temperature, or cold, as part of a meza appetizer assortment.