Larry Josephs' Stuffed Kibbee Recipe

Larry suggests that you serve the baked Kibbee, with Lebanese Flat Bread; thick Garlic Paste and an Endive salad with garlic dressing. Enjoy! ljosephs@mnsalestraining.com

• Meal Type: Entree
• Ethnicity: Lebanese
• Holiday Category: N/A
• Preparation Time: Over 1 hour, less than 1 day

Ingredients

• Filling #1
• 2 lbs extra lean beef (or extra lean ground lamb/or use 50/50)
• 2 cup bulgar wheat, (#2 cracked)
• ADD THE INGREDIENTS LISTED BELOW INTO A FOOD PROCESSOR AND PUREE BEFORE COMBINING WITH MEAT AND SOAKED CRACKED WHEAT.
• 2 tsp black pepper
• 2 tsp Sea salt
• 2 tsp Cumin powder 2 tsp dried mint leave
• Soak the cracked wheat in water for 1/2 hour, drain well and add the meat. Mix very well.
• Filling #2
• 1 pound coarse ground lamb or beef
• 1 large grated sweet onion
• 1/2 cup pine nuts & ½ cup of slivered almonds/walnuts
• 1 can of mushrooms (pieces and stems)

Directions

1. In a frying pan, sauté the lamb or beef with the onions. Salt and pepper to taste; add a sprinkling of dried mint leave and garlic powder.
2. In a separate frying pan, sauté the pine nuts; almonds/walnuts and mushrooms, in a small amount of extra-virgin olive oil (or corn oil). When finished, combine the two pans and mix well.
3. Now, take a baking pan and make three layers of the above fillings. Make the bottom layer 1/2" thick using Filling #1. Then make a middle layer 1/2" thick using Filling #2. Finally make a top layer 1/2" thick using Filling #1.
4. Cut into 2" x 2" squares while still in the pan. Brush the top of the Kibbee with extra-virgin olive oil. Bake for 40 minutes at 350 degrees. Brown the top using BROIL heat during the last 10 minutes of baking.