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Kibbee Bissaneeyeh - Lamb W/wheat Baked W/stuffing Recipe
Serves: 6
Keywords: Indian, Lamb, recipe, recipes, Kibbee Bissaneeyeh - Lamb W/wheat Baked W/stuffing Recipe
Ingredients
2
tb
Olive oil
1
lb.
Coarsely ground lamb
2
tb
Pine nuts
1
lg
Onion; finely chopped
Salt to taste
Ground allspice; to taste
1 ½
c
Fine bulgur
2
lb.
Ground lamb; finely ground
¼
c
Cold water
2
Medium onion; grated
2
ts
Salt
½
ts
Ground allspice
1
pn
Nutmeg; grated, pinch
1
pn
Cayenne pepper (optional)
3
tb
Butter; room temperature
Directions
- Preheat the oven to 375F.
- Make the stuffing.
- Heat the oil in a saucepan and add the coarsely ground lamb, the pine nuts, onion, salt, and allspice.
- Cook, stirring, until browned.
- Set aside to cool as you make the kibbee base.
- Make the kibbee.
- Soak the bulgur in water to cover for 10 minutes or until softened.
- Drain well.
- Add the finely ground lamb, cold water, and onions and knead the mixture well.
- Keep moistening your hands so the mixture does not stick to them.
- Knead in the spices.
- Some like a thick kibbee, some a flatter one.
- About 1 1/2 inches is a good height.
- Depending on the height you want, butter a round or rectuangular baking pan with 1 Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high kibbee. ) With wet hands, press half the kibbee mixture into the pan, patting it level.
- Spread the stuffing evenly over the base.
- Cover with the rest of the kibbee mixture and pat with moistened hands.
- With a knife dipped in cold water, cut a diamond pattern through the layers.
- Dot with the remaining butter.
- Bake for 10 minutes, then lower the heat to 325F.
- Bake for another 10 to 15 minutes, or until browned and bubbling.
- Do not overcook.
- Serve hot with yogurt and salad.
- Instead of making if one big fat kibbee, I like to make "meatballs. " I take about 2 Tbl of meat mixture and flatten in the palm of my hand.
- Then I take about 1-2 tsp of filling and put that in the middle of the meat.
- Then I take another 2 Tbl of meat mixture, flatten and place over the meat with the filling.
- Shape into oval-shaped meatballs.
- Bake the same way as above.
- Shared by Rita Taule