- 1/2 cup bulgur
- 1/2 cup hot water
- 1/2 teaspoon dried mint
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 onion, minced
- 2 tablespoons chopped fresh parsley
- 1 pound ground lamb
- 2 tablespoons pine nuts
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch 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 inch squares.
- Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
05/15/2018
recipepes.com
Kibbee Lebanese Style, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
