Kibbeh bissanieh (baked lamb & wheat)
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Kibbeh bissanieh (baked lamb & wheat)
  Lamb    Greek  
Last updated 6/12/2012 12:46:12 AM. Recipe ID 6351. Report a problem with this recipe.
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      Title: Kibbeh bissanieh (baked lamb & wheat)
 Categories: Greek, Lamb
      Yield: 8 Servings
 
      1 lb Bulgur,(cracked wheat)
           Finely crushed
      2 lb Ground lean lamb
    1/3 c  Grated onion
      2 ts Salt
    1/2 ts Black pepper
    1/4 ts Cinnamon
           Water
           FILLING:
    2/3 c  Chopped onion
      4 ts Shortening
    1/2 lb Ground lean lamb
    1/4 c  Pine nuts
    1/2 ts Salt
    1/4 ts Black pepper
      1 tb Shortening
 
  Cover bulgar with water and soak for 30 minutes. Add the 2 pounds of
  lamb, onion and seasonings. Knead well.
  
  To Make Filling: Saute the 2/3 cup chopped onion in shortening until
  brown. Add the 1/2 pound of ground lamb, pine nuts, salt and pepper.
  Cook and stir until meat is browned.
  
  Spread half the of the bulgar/lamb mixture in a well greased 9" X 12"
  baking pan. Cover with filling. Cover with remaining bulgar/lamb
  mixture and press down firmly. With a sharp knife cut diagonal lines
  across to mark diamond shapes. Dot top with the 2 tablespoons of
  shortening. Bake in a preheated 400 degree oven for 30 minutes;
  reduce heat to 300 degrees and bake 30 minutes longer.
 




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Recipe ID 6351 (Apr 03, 2005)

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