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Kibbi in a Tray [Kibbi Bi Saynieh]:
Submitted by: Teta Rozana | Date Added: 20 Jul 2010
Listed in: Lebanese Meat

. . . . .
yield: ?
active time: ?
total time: ?
. . . . .
added by: Madame Fahimeh 
cuisine: ?
Ingredients

• 2 1/2 cups cubed tender lamb
• 2 cups burghul (crushed wheat)
• 2 medium sized onions
• 2 tsp. salt (or to taste)
• 1/2 tsp. pepper
• Ice water

Stuffing:
• 1 cup ground meat
• 1 cup chopped onions
• 1/2 cup pine nuts
• 1/2 cup cooking fat
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cinnamon (optional) 
Preparation

• Heat fat.
• Fry chopped onions in it until soft.
• Add meat and fry until lightly browned.
• Add pine nuts and continue frying until they are slightly browned and the meat has lost its pink color entirely.
• Season with salt, pepper and cinnamon.
• Pour off excess fat. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)