Recipe by Lightly Toasted
Mmm, I love kibbee......this is the way my grandmother and "the aunties" made it when I was a kid
Top Review by Cindy
In my Lebanese family, we do one small thing differently - the spices are cinnamon, nutmeg and a touch of marjoram. Also, sometimes we saute minced meat into the filling with the onions and pine nuts. Otherwise, it's identical!
- 1 cup Bulgar wheat
- 1 1⁄2 lbs lean ground lamb (or beef)
- 1⁄2 cup pine nuts
- 4 medium onions, minced
- 3 tablespoons butter
- 1 teaspoon pepper
- 1 teaspoon salt
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon clove
Directions See How It's Made
- Soak wheat for one hour.
- Squeeze to drain.
- Brown pine nuts and onions lightly over med-low heat.
- Remove from heat.
- Combine meat, wheat, and seasonings.
- Mix and knead for approx 10 minutes (Kitchen Aid is handy for this!) Divide in half.
- Form one layer in an 8x8 buttered baking dish.
- Top with onion and pine nut mixture, spreading evenly over meat.
- Lay on top layer of meat, pressing down (this is important), and smoothing.
- Run a spatula along the outer ridge, forming a ridge for the absorption of butter.
- Dip the spatula in cold water and start make cuts the length of the pan.
- Then go back across "crosswise" forming diamond shaped pieces.
- Glaze top with 3 tbsp melted butter.
- Bake at 400°F for 20-30 minutes or until browned.
- Serve with sour cream, if desired.