MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kibbee - Lunch @ St. Raymond's
Categories: Lamb/mutton, Nuts, Grains, Herbs
Yield: 4 Servings
1/2 c Bulgur
1/2 c Hot water
1/2 ts Dried mint
1/4 ts Ground allspice
1/4 ts Ground black pepper
1/8 ts Ground cinnamon
1/4 ts Salt
1 lg Onion; minced
2 tb Chopped fresh parsley
1 lb Ground lamb
2 tb Pine nuts
Preheat an oven to 350ºF/175ºC. Grease an 8" square
baking dish.
Soak bulgur in hot water until the bulgur expands and
cools, about 10 minutes. Place the bulgur, mint,
allspice, pepper, cinnamon, salt, onion, parsley, and
lamb in a food processor. Process until well mixed,
about 1 minute.
Divide the lamb mixture and layer half in the baking
dish, creating a large patty. Sprinkle pine nuts over
the meat, then layer the remaining lamb on top, patting
firmly. Cut the kibbee into 1 1/2" squares.
Bake in the preheated oven until the lamb is no longer
pink in the middle, 30 to 35 minutes.
Serves four
FROM: Lunch at St. Raymond's; Michael Prasun
Uncle Dirty Dave's Archives
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