Hanukkah Recipe Book
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KIBBEH<br />
BAKED<br />
CONTINUED<br />
STUFFING (THIS PART WILL<br />
Drain the bulgur and<br />
squeeze out any excess<br />
BE COOKED BEFORE<br />
ASSEMBLING)<br />
water. Combine all the<br />
Kibbeh Nayyeh ingredients,<br />
2 Tbsp olive oil<br />
1/4 c pine nuts<br />
except the olive oil, in a<br />
bowl and mix with your<br />
1 lb ground lamb or ground<br />
hands until combined. Do<br />
chuck<br />
1 onion, chopped fine<br />
not over work.<br />
Spread half the Kibbeh<br />
1 1/2 tsp allspice<br />
3/4 tsp nutmeg<br />
Nayyeh (raw) mixture into<br />
a 9 x 13 inch pan. Pat it<br />
1/2 tsp black pepper<br />
1 tsp salt<br />
down with your hand so<br />
that it covers the bottom<br />
of the pan evenly.<br />
Spread the cooked<br />
"stuffing" on top of the<br />
bottom layer of Kibbeh<br />
Nayyeh.<br />
Spread the remaining<br />
Kibbeh Nayyeh on top of<br />
the stuffing. You may want<br />
to tear off pieces, flatten<br />
them in your hand and<br />
place evenly on top. Then<br />
press flat with your hand.<br />
With a sharp knife, cut<br />
diagonal lines through the<br />
Kibbeh to create a<br />
diamond pattern.<br />
Drizzle the olive oil over<br />
the top and bake at 350<br />
degrees for 1 hour. Let rest<br />
for 5 - 10 minutes before<br />
serving. Can be served at<br />
room temperature.
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