Traditional Kebbe

Kebbe(or Kibbeh, this is how my family spells it) is Lebanon's national dish. My family has been using this recipe for many generations, hence the metric measurements. The flavor of this dish is best when you use the freshest ingredients.

• Ready In: 1 hr 20 mins
• Serves: 8-10
• Yields: 1 loaf

Ingredients

• 1  kg lean ground lamb
• 2  cups cracked bulgur wheat
• 1 1⁄2 cups pine nuts
• 1  medium onion
• 1  bunch of fresh mint
• 1  tablespoon ground black pepper
• 1  tablespoon salt (or to taste)
• 1⁄4-1⁄2 cup extra virgin olive oil

Directions

1. The wheat is rinsed and soaked for thirty minutes in enough water to cover. Meanwhile preheat the oven to 200 degrees celsius.Drain it and mix in a large bowl with the ground lamb, the pine nuts and the salt and pepper. In a blender or food processor grind the onion and the mint with a half cup of water. Add to the meat and mix well. Grease a round or square baking dish. Pour the meat mixture and make a 3 cm. hole in the center; cover with the olive oil and form into wedges if using a round dish, or into squares if usin a square one. Bake until meat is well browned but not dry. Serve with taboule and Lebanese yogurt (labna) or plain nonfat yogurt.