Kibbeh

1. 1

   In a small bowl, soak bulgur in enough warm water to cover by 1 inch for 1 hour and drain.

2. 2

   In a skillet, cook 1/2 cup chopped onion and garlic clove in 2 tblsps oil over moderate heat for 5 minutes or until the onion is softened.

3. 3

   Add 1/4 of the ground lamb, pine nuts, 3/4 tsp allspice and 1/2 tsp salt and cook, stirring, for 5 minutes or until lamb is no longer pink.

4. 4

   In a bowl combine the remaining lamb, bulgur, 1/3 cup chopped onion, 1 1/2 tsps salt and 1 tsp allspice.

5. 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. 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. 7

   Cut into 4 pieces and serve hot or chilled.

8. 8

   This is excellent eaten with tzatziki or plain greek-style yoghurt and Recipe #59667 Salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.