Prep 30 mins
Cook 1 hr
My meatloaf Lebanese style is called (Kibbi), and it is a very hearty dish for the whole family to enjoy. I originally learned this recipe from my praternal Grandmother many years ago. The Nutritional values in this meal are: Sulphur, Protein, Iron, Calcium, B-12, Vit. E.
- 2 lbs lamb (ground) or 2 lbs turkey (ground)
- sea salt (to taste)
- 2 large sweet onions (finely chopped)
- 2 cups bulgur wheat (fine, cracked wheat)
- 4 tablespoons butter or 4 tablespoons margarine
- 1 bunch parsley (chopped)
- 1 (3 ounce) jar pine nuts (pignoli)
- Fill a small glass bowl halfway with water; and halfway with craked wheat. Let stand and soften, it will expand. Use a lge. skillet and saute' onion, pine nuts, till golden brown. Add ground meat to mixture the sea salt and pepper to taste. After mixture is brown, put all in another pan (large meat loaf- square pan). Mix remaining ingredients kneading meat with your hands; making sure all ingredients are folded in well. Add the bulgarh wheat after straining the water out of it with your hands. Take a large knife and make diamond cuts on top of meat; making sure not to go all the way through the meat. Take a section at a time and with the knife, cut verticle strips then do the same the other way. The meat loaf should look flat and squared. In the middle of the meat loaf, make a small whole and stick butter into it, and all along the top of the meat to coat really well. Bake in a regular oven at 375 degrees, for 1 hour. It should be well done, brown and crispy. Baste occasionally, while meat is cooking. Try a yogurt sauce (like plain Axelrod), and serve with a side salad of Tabooley. This is one meal that you may want to make the next time special relatives or guests drop in from out of town.