Kibbee Lebanese Style

Name: Kibbee Lebanese Style
Ingredients: 1/2 cup bulgur; 1/2 cup hot water; 1/2 teaspoon dried mint; 1/4 teaspoon ground allspice; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground cinnamon; 1/4 teaspoon salt; 1 onion, minced; 2 tablespoons chopped fresh parsley; 1 pound ground lamb; 2 tablespoons pine nuts

11 ingredients

3 steps

Ingredients

1/2 cup bulgur
1/2 cup hot water
1/2 teaspoon dried mint
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
1 onion, minced
2 tablespoons chopped fresh parsley
1 pound ground lamb
2 tablespoons pine nuts

Directions

1

Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
2

Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
3

Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).