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Baked Kibbeh

groundmeat, lamb, meats, middle east

1/2 cup bulgar wheat
2 cup ; hot water
1/4 cup onion; finely chopped
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 to 1/2 tsp. ground pepper
1 1/2 lb ground lamb or ground beef
3/4 cup onion; finely chopped
1/3 cup pine nuts or almonds; slivered
1 teaspoon lemon juice
1/2 to 1 tsp. salt
1 dash pepper
1 plain yogurt

Soak bulgar in water for 1 hour. Drain well; squeeze out excess water. Stir in the 1/4 cup chopped onion, the 3/4 teaspoon salt, cinnamon, and 1/4 to 1/4 teaspoon pepper. Add 1 pound of the ground meat; mix well. Set aside. In a skillet cook remaining meat, the 3/4 cup chopped onion, and nuts till meat is brown. Drain off fat. Stir in lemon juice, the 1/2 to 1 teaspoon salt, and the dash pepper. In a 10x6x2-inch baking dish press half of the meat-bulgar mixture evenly over the bottom. Top with cooked meat-nut mixture. Cover with remaining meat-bulgur mixture, pressing down with hands. Bake in 350 degree F. oven about 25 minutes or till done. Drain off fat. Serve warm or chilled with yogurt. Makes 6 servings. Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com

Yield: 6 servings

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