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Print this Recipe    Baked Kibbee

3 c bulgur
2 lb extra lean ground beef
1 large onion, finely grated
2 1/2 tsp salt, divided
1 1/2 tsp allspice, divided
3/4 tsp pepper, divided
1/4 tsp cumin
1/2 c water
4 tbsp butter or margarine
1 1/2 lb ground lamb
1 medium onion
1/4 c pine nuts
1/4 c vegetable oil

In large bowl, wash bulgur in water to cover; drain well in fine
sieve or colander. Dry bowl and return drained bulgur; add ground
beef, grated onion, 2 teaspoons of the salt, one teaspoon of the
allspice, 1/2 teaspoon of the pepper and the cumin.

Knead with hands, adding water gradually until mixture is well
combined and bulgur has swelled slightly. Mixture should be soft
and smooth. Pat half of the mixture onto the bottom of greased
9x13 baking pan, pressing evenly and firmly; set aside.

In large skillet, melt butter; add ground lamb, chopped onion,
remaining salt, allspice and pepper. Cook, stirring often and
breaking up large meat pieces with fork, until pink color has
disappeared from meat. Add pine nuts and spread mixture evenly on
top of bulgur mixture in pan. Cover with reserved half of bulgur
mixture and spread evenly over filling.

Wet hands and rub over top of mixture until entirely even and
uniformly smooth. With sharp knife cut through layers, making
squares or diamond shapes. Pour vegetable oil evenly over top and
smooth with hands.

Bake at 375 degrees 30-40 minutes until browned on top. Makes 8-10

NOTES : Bulgur is cracked wheat and is available in health food
stores. Can also use all beef.


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