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Kubbeh Bi-Siniyeh (Kubbeh On A Platter)  (M, TNT)
Source: "Delight of Jerusalem," by Rina Valero
Serves: varies with size

[Archivist's Note: we've also seen this spelled Kibbe, and Kibbeh]

The Crust:
2 cups fine cracked wheat, (bulgur, bulghur, burghul) soaked and strained
9 ounces fine, ground lamb with small amount of fat
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon allspice

The Filling:
2 tablespoons oil
2 onions, finely chopped
18 ounces ground lamb
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon black pepper
1/4 teaspoon cardamom
1/2 teaspoon salt
3-1/2 ounces pine nuts

Knead the wheat with meat and seasoning until dough is uniform.

Prepare the filling. Sauté the onion. Add meat and seasonings. Stir and cook covered, until liquid evaporates. Drain and cool; add pine nuts.

Oil a baking pan. Spread half of the crust mixture on the bottom of the pan. Cover with filling then with the remaining crust. Bake in medium oven one hour, or until top is brown and crisp. Cut in diamond shapes, serve warm with salads.

Posted by Viviane Barzel

Nutritional Info Per Serving: N/A