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Lebanese Kibbee in a Pan
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Traditonal savory bulgar and ground lamb (or beef) dish.

Susan Doocy (From a visiting diplomat)

Serves/Makes:4 or more

  • 1 lb (.5 kg). ground lamb or beef
  • 1-1/2 cups (350 ml) bulgar (ground wheat)
  • 2 medium onions, chopped fine
  • 1/2 cup (125 ml) pinenuts, optional
  • 1/2 cup (125 ml) olive oil
  • 1/4 tsp (1 ml) allspice
  • salt
  • 1/8 tsp (1 ml) cinnamon
  • 1/3 cup (80 ml) flour or more
  • paprika
  • In heavy pan, combine meat, onions, allspice and cinnamon on medium flame and cook until all the pink is gone. Keep pressing meat so pieces of onion disappear, about 10 minutes.
  • In a bowl, soak bulgar in warm water to cover.
  • Cover bowl; let stand until all the water is absorbed, about 15-20 minutes. In bulgar, drain all water (if any is left).
  • Combine flour, salt and olive oil.
  • Mix so that ingredients stick together.
  • Grease baking pan with oil.
  • Spread half the bulgar mixture on bottom of pan.
  • Put meat mixture on top; add pinenuts.
  • Top with rest of bulgar.
  • Cut into squares and sprinkle with paprika.
  • Bake for 30 minutes at 350 degrees (175 C.).

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