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LOCATION: Recipes >> Middle Eastern >> Kibbee 06

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Kibbee

1 leg of lamb, fat and bone removed; ground fine twice about 4-5 pounds
1 cup wheat

1 lg. onion, grated
salt (to taste)
pepper (to taste)
2 shakes cinnamon
2 shakes allspice
1/3 cup snobar (pine nuts) or pignoli seeds

Soak wheat for 1/2 hour in warm water. Squish wheat in hands to
remove water. Then mix all ingredients well. Taste to see if you
need more spices. (It's ok to eat this raw; indeed, it is
considered a delicacy, although personally I prefer it cooked!)

Grease a large baking pan, at least 13x9 or larger.

Divide meat in half. Make bottom layer. Flatten with hands until
even. Then add snobar.

Add top layer of meat and flatten until even. Cut diagonal lines
in both directions, not all the way through, so have diamond pattern.

Dot well with butter and crisco, more butter (or margarine) than
crisco. Use half teaspoonfuls at a time. Should be a pat every
couple inches or so.

Bake for 1 1/2 hours at 350 degrees, or until brown.

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