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1
Filling: In skillet, add meat and butter. Fry on medium heat until half done and most of liquid has disappeared.
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2
Stir in remaining ingredients and continue cooking for approximately ten minutes.
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3
Remove from heat and set aside.
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4
Kibbee:
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5
Wash burghul, drain and set aside for 30 minutes.
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6
Grind lamb (or beef) and onion through fine meat grinder (if you don't have a grinder, I use a blender or food processor to puree the onions and mix well into the meat.).
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7
Add seasoning to meat and mix.
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8
Add burghul, mix well - if you have grinder, grind it all together twice.
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9
Knead meat well, using a little ice water to soften.
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10
Grease a 10x14 baking pan (9x13 is fine) with butter.
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11
Divide kibbee in half, and spread first half over bottom of pan. Dip hand in ice water frequently to help smooth out meat.
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12
Spread filling evenly over first layer.
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13
Spread second half of kibbee over filling by forming patties in palms and cover entire surface. Use ice water to smooth meat.
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14
Score kibbee with knife into diamond shapes. Run knife around edges of pan to loosen meat from the side of the pan.
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15
Make a hole in the center of kibbee with finger tip. Let rest at least one hour before baking.
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16
Heat oven to 450 degrees. Pour 2/3 cup mazola oil over top of kibbee.
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17
Bake on lowest shelf until bottom is brown, about 40 minutes.
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18
Serve with pita bread.
