Kibbeh

A tasty, Middle-Eastern dish. I like this for lunch or as a snack. Fatoush Salad is the perfect accompaniment.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1⁄2 cup Bulgar wheat
• 1⁄2 cup  chopped onion
• 1  garlic clove, minced
• 2  tablespoons  oil
• 1  lb ground lamb (or beef)
• 3  tablespoons pine nuts, lightly toasted
• 3⁄4 teaspoon ground allspice
• 1⁄2 teaspoon salt
• 1⁄3 cup  chopped onion
• 1 1⁄2 teaspoons salt
• 1  teaspoon ground allspice
• 1⁄4 cup butter

Directions

1. In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.
2. In a skillet, cook ½ cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.
3. Add ¼ of the ground lamb, pine nuts, ¾ tsp allspice and ½ tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.
4. In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 ½ tsps salt and 1 tsp allspice.
5. Spread half of raw lamb in a buttered 1-quart baking dish; cover with cooked lamb, and top with remaining raw lamb, smoothing top.
6. With a sharp knife, etch a diamond pattern on top of the ground lamb (where you intend to cut it once cooked), dot with butter and bake for 20-25 minutes.
7. Cut into 4 pieces and serve hot or chilled.
8. This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.