Baked Kibbeh

Baked Kibbeh
Photo by www.epicurious.com

Ingredients

  • Special equipment: a 10-inch metal pie plate or a 10-inch cast-iron skillet
  • Accompaniment: plain yogurt
  • 2 ½ tablespoons olive oil
  • ½ teaspoon black pepper
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • + 11 more ingredients
    • 1 lb ground lamb (not lean)
    • 1 medium onion, coarsely chopped
    • 1 cup fine bulgur (6 ½ oz)
    • 1/3 cup pine nuts plus 2 tablespoons for garnish, all toasted
    • ¼ teaspoon black pepper
    • ¼ teaspoon cinnamon
    • ½ teaspoon salt
    • ½ teaspoon ground allspice
    • ½ lb ground lamb (not lean)
    • 2 tablespoons olive oil
    • 1 medium onion, finely chopped

1. Make filling: Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and sti...

View full recipe at SpringPad

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