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Meat-Filled Kibbas Or Kibbets (M)
Source: "Jewish Cookery," by Leah H. Leonard
Serves: 4

1 cup fine burghul (bulgur, bulghur, wheat grits) or brown rice
2 cups boiling water
1/4 teaspoon salt
1 egg

1 pound lamb
2 tablespoons diced or grated onion
2 tablespoons oil
3/4 cup shortening for frying

Stir burghul into boiling salted water. Cook over moderate heat, stirring until smooth. This mush requires longer cooking than farina.

Stir in beaten egg as soon as mush is cool.

Chop meat or put through meat grinder using medium blade. Add onion and stir in hot oil over moderate heat until lightly browned.

When cool enough to handle both mixtures, form 8 thin cakes of dough about 3" in diameter, and tuck a rounded tablespoon of meat filling in the centers. Form into elongated rolls pointed at both ends. Fry in hot melted shortening until nicely browned on all sides. Drain well on paper towels. May be reheated in oven or in covered frying pan over low heat on top of stove a few minutes before serving.

Posted by Andi Darnell

Nutritional Info Per Serving: 652 Calories (kcal); 65g Total Fat; (89% calories from fat); 16g Protein; 1g Carbohydrate; 110mg Cholesterol; 201mg Sodium