Side Pannel
Kibbee (Lamb and Bulgur)
Kibbee (Lamb and Bulgur)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Main Dish
Ingredients List
- --------------------------------NUT STUFFING--------------------------------
- 1/2 c Coarsely ground lamb
- 1/3 c Pine nuts
- 1/8 ts Salt
- Pepper
- 1 tb Butter or margarine
Directions
LAMB
1/3 c Bulgur
1 lb Ground lean lamb
1/4 c Minced onion
1/8 ts Ground oregano
1 1/2 ts Salt
Pepper
2 tb Butter or margarine
Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with
pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to
keep crumbly, until light brown.
Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine
with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste
with pepper. Mix well. With wet hands press layer of lamb mixture into
9-inch pie plate. Top with nut stuffing, then with another layer of meat.
Smooth surface of meat with wet hand. Cut into wedges before baking as
crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25
to 30 minutes, or until meat reaches desired degree of doneness.
1/3 c Bulgur
1 lb Ground lean lamb
1/4 c Minced onion
1/8 ts Ground oregano
1 1/2 ts Salt
Pepper
2 tb Butter or margarine
Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with
pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to
keep crumbly, until light brown.
Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine
with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste
with pepper. Mix well. With wet hands press layer of lamb mixture into
9-inch pie plate. Top with nut stuffing, then with another layer of meat.
Smooth surface of meat with wet hand. Cut into wedges before baking as
crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25
to 30 minutes, or until meat reaches desired degree of doneness.
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