STUFFING
2 tbsp olive oil
1 lb coarsely ground lamb
2 tbsp pine nuts
1 large onion, finely chopped
1 salt to taste
1 ground allspice, to taste
KIBBEE
1 1/2 cup fine bulgur
2 lb ground lamb, finely ground
1/4 cup cold water
2 medium onion, grated
2 tsp salt
1/2 tsp ground allspice
1 pinch nutmeg, grated, pinch
1 pinch cayenne pepper (optional)
3 tbsp butter, room temperature
A Recipe for
Kibbee Bissaneeyeh (Lamb With Wheat Baked Wi
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Herb Tip |
Herb Tip |
This Recipe for Kibbee Bissaneeyeh (Lamb With Wheat Baked Wi is one of thousands in the Recipes-to-go Meat Cookbook.
Herb Tip |
If you enjoy this Kibbee Bissaneeyeh (Lamb With Wheat Baked Wi Recipe - you should enjoy the recipe collections you can find on the websites below:
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
Never work before breakfast; if you have to work before breakfast, eat your breakfast first. |
| Josh Billings |
This is a recipe for Kibbee Bissaneeyeh (Lamb With Wheat Baked Wi from the recipe cookbook of Recipes-to-go (Meat)
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
There is no sincerer love than the love of food. |
| George Bernard Shaw (1856-1950) |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
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
Serves: 6
Kibbee Bissaneeyeh (Lamb With Wheat Baked Wi Recipe brought to you by Recipes To-Go