Friday, September 03rd 2010

Lebanese Baked Kibbee

1 pound (500 g) lean ground beef or lamb
1/2 cup fine- to medium-grade bulgar (crushed wheat)
1 medium onion, finely chopped
2 tablespoons pine nuts or walnuts
2 tablespoons dried parsley
2 tablespoons water
1 tablespoon peanut oil
1/2 teaspoon dried mint
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon

Combine the meat, bulgar, onion, water, parsley, mint, allspice,
pepper, and cinnamon in a food processor. Process until doughy.
Preheat oven to 350F (175C). Lightly oil an 8 inch square baking
dish or a 9 inch round baking dish. Pat half of the meat mixture
into the pan. Sprinkle the nuts over the top. Then cover with the
remaining meat. While still in the pan, cut the kibbe into 1 1/2
inch square or diamond shapes. Brush the peanut oil over the top.
Bake for 30 to 35 minutes, or until firm and browned well. Serve
the kibbe from the pan or invert it onto a platter.

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