Baked Kibbi

Ingredients:

- 2 2/3 cups Burghul-Cracked Wheat-( add additional 1/2c. when using lamb)
- 2 pounds Ground lean lamb or beef (4c.)
- 1 Large onion, grated.
- 2 tablespoon salt
- 1/4 teaspoon Pepper
- 1/8 teaspoon Allspices

Stuffing: 2 lb ground meat
- 1 large onion chopped
- 1/4 teaspoon Pepper
- 1/8 teaspoon Allspices

Fry the onions in 1 tbs of oil
Add meat and spices and cook until the meat is cooked, about 10 min

Preparation:

Cover burghul (cracked wheat) with cold water, soak it for 10 minutes.
Drain and press between palms of hand to remove excess water.
Work onions and spices together with fingers.
Knead meat and spices thoroughly; add burghul (cracked wheat) and continue kneading.


Generously butter a 9x12“ cake pan. Spread a half inch layer of “Basic Kibbi Recipie“ on the bottom of the pan. (It is easier to take several large balls, pat them, flat, place in the pan, piecing kibbi to form an even layer on bottom of pan.) Then go over kibbi with hand and smooth evenly.
Spread the stuffing evenly over the kibbi layer. Then spread the remaining kibbi mixture on top.
(The top layer should be thicker than the bottom layer, also dipping hands in cold water so kibbi will not stick to the hands.)
smooth well. Score the top layer 1/2 “ deep in a diamond shaped design 1“ apart.
Pour melted butter across top.
Bake in a 400°F oven for 25 minutes, lower heat to 300° and bake for 20-30 minutes more.
It should be golden brown. When serving, cut along diamond shaped wedges.

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