--------------------------------NUT STUFFING-------------------------------- 1/2 c Coarsely ground lamb 1/3 c Pine nuts 1/8 ts Salt Pepper 1 tb Butter or margarine ------------------------------------LAMB------------------------------------ 1/3 c Bulgur 1 lb Ground lean lamb 1/4 c Minced onion 1/8 ts Ground oregano 1 1/2 ts Salt Pepper 2 tb Butter or margarine Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to keep crumbly, until light brown. Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste with pepper. Mix well. With wet hands press layer of lamb mixture into 9-inch pie plate. Top with nut stuffing, then with another layer of meat. Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times |
----------------------------------STUFFING---------------------------------- 2 tb Olive oil 1 lb Coarsely ground lamb 2 tb Pine nuts 1 lg Onion; finely chopped Salt to taste Ground allspice; to taste -----------------------------------KIBBEE----------------------------------- 1 1/2 c Fine bulgur 2 lb Ground lamb; finely ground 1/4 c Cold water 2 Medium onion; grated 2 ts Salt 1/2 ts Ground allspice 1 pn Nutmeg; grated, pinch 1 pn Cayenne pepper (optional) 3 tb Butter; room temperature Preheat the oven to 375F. Make the stuffing. Heat the oil in a saucepan and add the coarsely ground lamb, the pine nuts, onion, salt, and allspice. Cook, stirring, until browned. Set aside to cool as you make the kibbee base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or until softened. Drain well. Add the finely ground lamb, cold water, and onions and knead the mixture well. Keep moistening your hands so the mixture does not stick to them. Knead in the spices. Some like a thick kibbee, some a flatter one. About 1 1/2 inches is a good height. Depending on the height you want, butter a round or rectuangular baking pan with 1 Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high kibbee.) With wet hands, press half the kibbee mixture into the pan, patting it level. Spread the stuffing evenly over the base. Cover with the rest of the kibbee mixture and pat with moistened hands. With a knife dipped in cold water, cut a diamond pattern through the layers. Dot with the remaining butter. Bake for 10 minutes, then lower the heat to 325F. Bake for another 10 to 15 minutes, or until browned and bubbling. Do not overcook. Serve hot with yogurt and salad. Instead of making if one big fat kibbee, I like to make "meatballs." I take about 2 Tbl of meat mixture and flatten in the palm of my hand. Then I take about 1-2 tsp of filling and put that in the middle of the meat. Then I take another 2 Tbl of meat mixture, flatten and place over the meat with the filling. Shape into oval-shaped meatballs. Bake the same way as above. Shared by Rita Taule, Prodigy ID# BTVC62A. |
-----NUT STUFFING----- 1/2 c Coarsely ground lamb 1/3 c Pine nuts 1/8 ts Salt Pepper 1 tb Butter or margarine -----LAMB----- 1/3 c Bulgur 1 lb Ground lean lamb 1/4 c Minced onion 1/8 ts Ground oregano 1 1/2 ts Salt Pepper 2 tb Butter or margarine Combine 1/2 cup lamb, nuts and 1/8 teaspoon salt. Season to taste with pepper. Melt 1 tablespoon butter, add meat mixture and cook, stirring to keep crumbly, until light brown. Meanwhile, rinse bulgur and drain by squeezing handfuls at a time. Combine with 1 pound lamb, onion, oregano and 1/2 teaspoon salt and season to taste with pepper. Mix well. With wet hands press layer of lamb mixture into 9-inch pie plate. Top with nut stuffing, then with another layer of meat. Smooth surface of meat with wet hand. Cut into wedges before baking as crust forms during cooking. Dot with 2 tablespoons butter. Bake at 350F 25 to 30 minutes, or until meat reaches desired degree of doneness. (C) 1992 The Los Angeles Times |
1 lb Bulgur,(cracked wheat) Finely crushed 2 lb Ground lean lamb 1/3 c Grated onion 2 ts Salt 1/2 ts Black pepper 1/4 ts Cinnamon Water FILLING: 2/3 c Chopped onion 4 ts Shortening 1/2 lb Ground lean lamb 1/4 c Pine nuts 1/2 ts Salt 1/4 ts Black pepper 1 tb Shortening Cover bulgar with water and soak for 30 minutes. Add the 2 pounds of lamb, onion and seasonings. Knead well. To Make Filling: Saute the 2/3 cup chopped onion in shortening until brown. Add the 1/2 pound of ground lamb, pine nuts, salt and pepper. Cook and stir until meat is browned. Spread half the of the bulgar/lamb mixture in a well greased 9" X 12" baking pan. Cover with filling. Cover with remaining bulgar/lamb mixture and press down firmly. With a sharp knife cut diagonal lines across to mark diamond shapes. Dot top with the 2 tablespoons of shortening. Bake in a preheated 400 degree oven for 30 minutes; reduce heat to 300 degrees and bake 30 minutes longer. |
2 c Cracked Wheat 2 lb Ground Lamb or Beef 2 lg Onions 2 ts Salt 1 ts Black Pepper 1 ts Ground Cinnamon Wash wheat several times in cold water. Allow wheat to stand in water for about 1 hour. Grind meat and onions fine. Mix with seasonings and wheat. If necessary, moisten hands in small bowl filled with cold water. Thorough mixing or kneading of the mixture is very important. Kibbi may be fried, baked plan, broiled or baked with a filling. When using a filling, spread half of kibbi into 10x10" pan that has been greased with butter; be sure to bring mixture all the way to the edge of pan. Add filling. Top with other half of kibbi. Run knife around edge of the pan to help seal layers together. Cut, no deeper than top layer, into 0 minutes or until brown. Serves 10 to 12. |
2 c Cracked Wheat 2 lb Ground Lamb or Beef 2 lg Onions 2 ts Salt 1 ts Black Pepper 1 ts Ground Cinnamon Wash wheat several times in cold water. Allow wheat to stand in water for about 1 hour. Grind meat and onions fine. Mix with seasonings and wheat. If necessary, moisten hands in small bowl filled with cold water. Thorough mixing or kneading of the mixture is very important. Kibbi may be fried, baked plan, broiled or baked with a filling. When using a filling, spread half of kibbi into 10x10" pan that has been greased with butter; be sure to bring mixture all the way to the edge of pan. Add filling. Top with other half of kibbi. Run knife around edge of the pan to help seal layers together. Cut, no deeper than top layer, into diamond shapes. Dot with butter and bake at 400~ for about 30 minutes or until brown. Serves 10 to 12. |
3 lb Lamb; rib or shoulder chops 6 md Potatoes; peeled; sliced 3 ts Parsley; chopped & mixed w/ 1 1/2 ts Thyme; dried (mix w/parsley) 3 lg Onions; peeled; sliced 2 c Water 2 tb Parsley, chopped (or 3 tbs) x Butter; to grease casserole x Salt; to taste x Pepper; freshly grnd black Trim the fat from the chops, leaving the meat on the bones. Butter a 2 or 2-1/2 quart casserole dish. Preheat the oven to 300dF. In the bottom of the casserole dish arrange a layer of one-third of the potatoes and cover with a layer of chops topped with a third of the parsley-thyme mixture. Add a layer of half the onions, then a third more potatoes, the remaining chops, herbs, remaining onions, and finally, the remaining potatoes and herbs. Season well with salt and pepper and add the water. Cover and cook the stew in the preheated over for 2 to 2-1/2 hours, or until the meal is tender and the potatoes and onions are soft. Serve in soup plates with a sprinkling of parsley on top, and drink beer with with if you'd like. Irish stew always benefits from being cooked the day before and allowed to cool thoroughly. You may refrigerate. Skim off any fat and reheat the stew before serving. |