This meal is one that is best left to the experts. It was fun to try and know what I am and am not capable of making. Also, it is time consuming. I made this on a Sunday, which allowed for the time. It is always fun to spend time in the kitchen carefully preparing a meal for the family, especially on hot summer days.
I will leave you with that.
Here is the recipe. If you are interested in trying a vegetarian version give Lebanese Vegetarian Potato Kibbe a try.
First and foremost – I do not own a meat grinder so I used ground pork.
- 2 pounds boneless leg of lamb – no fat or gristle, cut into large pieces
- I substituted ground pork and that was the first mistake
- 2 cups of fine grain bulgur wheat
- 2 large yellow onions
- 4 cups of water
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 2 tablespoons chopped fresh mint or 1 teaspoon dried mint
- 1/4 cup chilled water
- Grind the lamb coarsely in a meat grinder, keeping it as cold as possible during the process.
- Soak the bulgur wheat an the dried onion flakes in 2 cups of water for about 1/2 hour. Drain well.
- Mix all ingredients thoroughly and run through the grinder using the fine blade a second time.
- Set aside.
- 1/2 pound boneless leg of lamb (no fat or gristle)
- 2 tablespoons butter
- 1/4 cup pine nuts
- 1 medium yellow onion, peeled and finely chopped
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- Salt and pepper to taste
- 5 tablespoons olive oil for oiling the pan and topping the meat
- Grind the lamp coarsely in your meat grinder.
- Saute the lamb in the butter until the moisture has evaporated.
- Add all the other ingredients except the oil and continue cooking until the onions are transparent.
- Heat the oven to 400 degrees.
- Oil a 9×13-inch glass baking dish well with 2 tablespoons of the olive oil.
- Spread a 1/4-inch layer of the raw kibbe evenly in the bottom.
- Keep your hands moist and the kibbe will spread more evenly and smoothly.
- Spread all the stuffing, evenly over the bottom layer.
- Form the remaining raw kibbe into 1-inch thick patties and lay them over the stuffing.
- With your hands still damp, join the patties and smooth them into a thick layer to cover the stuffing.
- Using a paring knife, score lines about 1/4 inch deep int othe meat, making 1-inch long diamond patterns all over.
- Lightly cover with the remaining 3 tablespoons of olive oil.
- Bake for 20 minutes at 400 degrees.
- Reduce the heat to 300 degrees and bake for at least 30 minutes or until golden brown.
- Cut into 8 pieces and serve.
- 1 large eggplant, unpeeled, about 1 pound
- 1 large clove garlic, peeled and crushed
- 2tablespoons tahini
- Juice of 1/2 lemon or to taste
- Salt to taste
- 3 tablespoons of olive oil
- Chopped parsley
- Pita bread cut into wedges and warmed
- Using a fork, poke the eggplant at least a dozen times.
- Place on a baking sheet and broil on all sides about 4 to 5 inches from the source of heat.
- Turn often until the eggplant is browned nicely all over.
- Total time will be about 45 minutes.
- Remove the eggplant from the broiler and allow to cool fora few minutes.
- Cut the eggplant in half lengthwise, and scoop out the soft insides, discarding the browned peel.
- Mash the eggplant and the remaining ingredients with a fork in a medium sized bowl.
- Do not use a blender or a food processor as you do not want too smooth a paste.
- Serve on a plate with the olive oil and parsley sprinkled over the top.
- Dip the pita bread into the Baba Ghanoush and enjoy.