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Baked Kibbee


  • 3 c bulgur
  • 2 pounds extra lean ground beef
  • 1 large onion, finely grated
  • 2 1/2 tsps salt, divided
  • 1 1/2 tsp allspice, divided
  • 3/4 tsp pepper, divided
  • 1/4 tsp cumin
  • 1/2 c water
  • 4 tbsp butter or margarine
  • 1 1/2 pound ground lamb
  • 1 medium onion
  • 1/4 c pine nuts
  • 1/4 c vegetable oil


In large bowl, wash bulgur in water to cover; drain well in fine sieve or colander. Dry bowl and return drained bulgur; add ground beef, grated onion, 2 teaspoons of the salt, one teaspoon of the allspice, 1/2 teaspoon of the pepper and the cumin. Knead with hands, adding water gradually until mixture is well combined and bulgur has swelled slightly. Mixture should be soft and smooth. Pat half of the mixture onto the bottom of greased 9x13 baking pan, pressing evenly and firmly; set aside. In large skillet, melt butter; add ground lamb, chopped onion, remaining salt, allspice and pepper. Cook, stirring often and breaking up large meat pieces with fork, until pink color has disappeared from meat. Add pine nuts and spread mixture evenly on top of bulgur mixture in pan. Cover with reserved half of bulgur mixture and spread evenly over filling. Wet hands and rub over top of mixture until entirely even and uniformly smooth. With sharp knife cut through layers, making squares or diamond shapes. Pour vegetable oil evenly over top and smooth with hands. Bake at 375 degrees 30-40 minutes until browned on top. Makes 8-10 servings NOTES : Bulgur is cracked wheat and is available in health food stores. Can also use all beef.

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