Hanukkah Recipe Book
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BAKED KIBBEH<br />
NAYYEH (THIS PART WILL BE MIXED<br />
KIBBEH<br />
LIKE MEATLOAF)<br />
RAW<br />
1/2 c #2 bulgur wheat<br />
1<br />
lb ground lamb or ground chuck<br />
2<br />
onions, chopped very fine or grated<br />
2<br />
tsp black pepper<br />
1<br />
tsp allspice<br />
1<br />
tsp cinnamon<br />
1<br />
tsp salt 1<br />
c olive oil<br />
1/4<br />
dry bulgur into large bowl and cover with<br />
Place<br />
Set aside to soak for 30-60 minutes until all<br />
water.<br />
water is gone. (This will be used for the Kibbeh<br />
the<br />
(raw mixture).<br />
Neyyeh<br />
the meantime, you're going to make the "stuffing."<br />
In<br />
2 tablespoons of olive oil over medium heat in<br />
Heat<br />
skillet. Add the pine nuts to the skillet and fry<br />
large<br />
lightly browned.<br />
until<br />
1 pound of ground lamb or chuck and cook until<br />
Add<br />
meat has started to lose its pinkness.<br />
the<br />
the remaining stuffing ingredients and cook<br />
Add<br />
the meat is completely browned. Set aside.<br />
until<br />
you're going to make the Kibbeh Nayyeh (raw<br />
Now<br />
mixture).<br />
BY NADINE NELSON<br />
INGREDIENTS
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