Food, Fun and Fabulous 54
Kibbee
yield: 13x9 pan
1 tablespoon olive oil
1 medium onion, small diced
2 tablespoons pine nuts
1 cup #1 bulgur wheat, rinsed
1 medium onion, pureed in processor
2 pounds round steak, fat and gristle removed,
ground three times
ice water in a small bowl
2 teaspoons salt
1 teaspoon black pepper
½ teaspoon cinnamon
½ teaspoon cumin
4 tablespoons butter
Sauté chopped onion and pine nuts in olive oil
until cooked but not browned and set aside. Rinse
the bulgur wheat with cold water three times, then
pour water off and leave in small bowl to soften
for 10 minutes. Mix pureed onion with drained
wheat, then add ground meat. Use ice water to
mix by hand, adding as necessary to keep mixture
cool. Add salt, pepper, cinnamon, and cumin.
Mix thoroughly.
Butter a 13x9 pan, press half of the meat mixture
in a thin layer, wetting hands with ice water. Sprinkle
the sautéed onion and pine nut mixture over the
meat. Cut small chunks of butter over the meat
mixture. Add one more layer of meat and press
firmly using ice water. Pull edges away from the
side with a knife. Cut lengthwise into 9 slices, then
cut diagonally, creating triangles. The pan should
contain about 60 pieces. Bake at 400 degrees for
45 minutes.
Kibbee is to Middle Eastern cooking what a meatball is to Italian cooking. It's a very hearty meat dish made with cracked wheat
and onion. Kibbeh may be baked as a casserole or fried in smaller meatballs for an hors d'oeurve.
