1 lb bulgur,(cracked wheat)
1 finely crushed
2 lb ground lean lamb
1/3 cup grated onion
2 tsp salt
1/2 tsp black pepper
1/4 tsp cinnamon
1 water
1 filling:
2/3 cup chopped onion
4 tsp shortening
1/2 lb ground lean lamb
1/4 cup pine nuts
1/2 tsp salt
1/4 tsp black pepper
1 tbsp shortening
A Recipe for
Kibbeh Bissanieh (Baked Lamb & Wheat)
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Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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This Recipe for Kibbeh Bissanieh (Baked Lamb & Wheat) is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Kibbeh Bissanieh (Baked Lamb & Wheat) from the recipe cookbook of Recipes-to-go (Meat)
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Food Tip |
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Cover bulgar with water and soak for 30 minutes. Add
the 2 pounds of lamb, onion and seasonings. Knead well.
To Make Filling: Saute the 2/3 cup chopped onion in
shortening until brown. Add the 1/2 pound of ground
lamb, pine nuts, salt and pepper. Cook and stir until
meat is browned.
Spread half the of the bulgar/lamb mixture in a well
greased 9" X 12" baking pan. Cover with filling. Cover
with remaining bulgar/lamb mixture and press down
firmly. With a sharp knife cut diagonal lines across
to mark diamond shapes. Dot top with the 2 tablespoons
of shortening. Bake in a preheated 400 degree oven for
30 minutes; reduce heat to 300 degrees and bake 30
minutes longer.
Serves: 8
Kibbeh Bissanieh (Baked Lamb & Wheat) Recipe brought to you by Recipes To-Go