Kibbeh Bissanieh (Baked Lamb and Wheat)
40
Ingredients
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
|
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.
Nutrition Facts
Serving Size 226g (8.0 oz)