Glady’s Kibbe

Lebanese ground lamb with pine nuts 2014

Traditional kibbe is baked in a shallow round or square pan and cut into diamond shapes. I form the raw meat into golf ball-size balls and grill on the barbecue for extra flavor, and to vary cooking time to accommodate those who like it well done and those who like a rare center. Many Lebanese traditionally ate kibbe raw.

Ingredients

• 1 lb lean ground lamb
• 1/2 lb fine to medium grade bulgur wheat (found in bulk section of grocery) Not cracked wheat
• 1/2 large onion, minced
• 1 tablespoon chopped fresh mint
• 1/2 teaspoon allspice OR mixed Arab Spice Mix
• 2 heaping tablespoons toasted pine nuts
• 1/2 teaspoon pepper
• salt to taste
• melted butter to baste before grilling

Instructions

1. Put bulghar in a bowl and cover with water.
2. Soak about 30 minutes for medium grade.
3. Toast pine nuts in heavy pan over medium heat until slightly brown and fragrant.
4. Careful.. I have burned many a batch by not monitoring closely.
5. Drain bulghar, put into a strainer and use your fist to push out as much of the water as you can.
6. Use Cuisinart to assemble the kibbe.
7. With machine running, drop in mint to chop.
8. Scrape sides leaving mint in.
9. Add, ½ large onion and pulse until chopped.
10. Add meat, bulghar, pine nuts and seasoning.
11. Blend until just mixed well (not too long).
12. Form into balls or press into pan.
13. I use fresh lamb, make the balls, and freeze them until ready to cook.
14. If you are using previously frozen lamb, cook before eating or freezing.
15. Brush meatballs with melted butter.
16. Cook until brown on one side and turn.
17. Makes about 20 balls.
18. If cooking in a pan, cut the diamond squares before cooking for 30-34 minutes at 350.