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Recipe type: Entree
This Kibbeh is a version of an Iranian food recipe of baked lamb and bulgur.
  • 1 cup bulgur
  • 3 cup cold water
  • ½ lb lean ground lamb or beef
  • 1 small onion, finely chopped
  • ½ tsp cayenne pepper
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp cinnamon
  • ⅛ tsp allspice
  • ⅛ tsp ginger
  • ¼ tsp coriander
  • ¼ tsp cumin
  • ice water
  • ¼ cup pine nuts
  • 2 tbsp olive oil
  1. Place bulgur and water in a large bowl and set aside for at least 30 minutes.
  2. Transfer bulgur to a colander and rinse under cold running water. Squeeze well to remove excess water and set aside.
  3. In large mixing bowl, combine lamb, onions, and spices. Knead mixture until it forms a smooth paste.
  4. Put a few ice cubes in a small glass of water. Knead bulgur into meat, adding small amounts of ice water when needed to keep mixture smooth. Cover and refrigerate overnight.
  5. Preheat oven to 400F and thoroughly grease a 9 by 13 inch baking pan.
  6. Stir pine nuts into chilled lamb mixture, reserving a few nuts for garnish. Spread mixture evenly in baking pan.
  7. Use a sharp knife to make lengthwise cuts, evenly spaced, without cutting all the way through meat. Next make diagonal cuts the same width to make diamond-shaped portions.
  8. Sprinkle remaining pine nuts over kibbeh and lightly drizzle olive oil over all.
  9. Bake kibbeh on the oven’s bottom rack for 30 minutes. Then move pan to top rack and bake another 10 minutes.

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