Kibbeh Bissanieh (Baked Lamb & Wheat)
Yield
8 servingsPrep
60 minCook
60 minReady
120 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
cracked wheat (bulgur)
finely crushed |
|
| 2 | pounds |
lamb
lean |
|
| ⅓ | cup |
onions
grated |
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | x |
water
|
*
|
| Filling | |||
| ⅔ | cup |
onions
chopped |
|
| 4 | teaspoons |
vegetable shortening
|
*
|
| ½ | pound |
lamb
lean, ground |
|
| ¼ | cup |
pine nuts
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
cracked wheat (bulgur)
finely crushed |
|
| 907.2 | g |
lamb
lean |
|
| 79 | ml |
onions
grated |
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1.3 | ml |
cinnamon
|
|
| 1 | x |
water
|
*
|
| Filling | |||
| 158 | ml |
onions
chopped |
|
| 2E+1 | ml |
vegetable shortening
|
*
|
| 226.8 | g |
lamb
lean, ground |
|
| 59 | ml |
pine nuts
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
vegetable shortening
|
|
Directions
Cover bulgar with water and soak for 30 minutes.
Add the 2 pounds of lamb, onion and seasonings.
Knead well.
To Make Filling: Sauté the ⅔ cup chopped onion in shortening until brown.
Add the ½ 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 inch 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 F oven for 30 minutes; reduce heat to 300℉ (150℃) and bake 30 minutes longer.
