Kibbi Basic Recipe

2 1/2 lb. ground lean lamb or extra lean ground beef

2 large onions, crushed, liquefied in blender

2 1/2 c. bulgur wheat (small)

5 c. cold water

2 Tbsp. salt

1/4 tsp. pepper

1/2 tsp. cinnamon (optional)

1/2 tsp. allspice

Soak bulgur in cold water for 15 minutes or until wheat is soft. Squeeze out excess water. Blend onions and spices together. Add spices and onion mixture to meat; knead until well blended. Add wheat and continue kneading. Dip hands in ice water while kneading to soften Kibbi. Ingredients must be kept cold.

Hashwit Al - Kibbi (Basic Filling)

1/4 c. pine nuts (whole, raw)

2 Tbsp. utter

2 lb. ground lamb or beef

2 large3 onions, finely chopped

salt and pepper to taste

Dash of cinnamon

Brown pine nuts in butter. Add meat. Saute for 10 - 15 minutes. Add chopped onions and spices. Cook until onions are limp. Drain. Set aside.

Kibbibis - Sayniyyi (Baked Kibbi)

1 basic Kibbi recipe

1 basic filling

1/2 c. butter

Grease a 9x12 inch cake pan. Spread a 1/2 inch thick layer of the Kibbi on the bottom of the pan. (It is easier to take sections of the meat, pat flat and piece together.) Spread the filling evenly over the Kibbi layer. Spread on the remaining Kibbi mixture, wetting hands wsith cold water so meat will not stick; smooth top with wet hands. Cut into diamond squares. Dot with butter. Blke at 350 degrees for 1 hour until golden brown.

Variations: Kibbi-Nayyi (Raw Kibbi): One basic Kibbi recipe. Kibbi may be eaten raw; when using very lean, fresh, finely ground lamb. Grind mixture 3 times for a finer consistency. Spread and serve on a platter. May be eaten with olive oil. Makes a great appetizer.