Kebbeh In The Oven
|Ground beef/Lamb||1 Pound|
|Onions||2 , minced|
|Pine nuts||4 Ounce|
|Black pepper||1⁄8 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Cracked wheat||2 Cup (32 tbs) (Bulgur)|
|Water||1 1⁄2 Cup (24 tbs)|
|Lean ground lamb/Lean ground beef||2 Pound|
|Onion||1 Small, minced|
|Hot red pepper||1⁄4 Teaspoon|
To prepare the filling, place the meat in a heavy pan over medium heat and saute for about fifteen minutes, breaking up the pieces with a wooden spoon.
Add the onions and cook ten minutes more.
Stir in the pine nuts and cook five minutes longer.
Remove from heat and mix in the salt, black pepper and allspice.
Meanwhile, in a large bowl soak the bulgur with one cup of the water for about fifteen to twenty minutes.
Mix in the meat, onion, salt and red pepper.
Knead very well by hand, adding half cup more of the water as you knead.
In all, knead about ten to fifteen minutes until mixture is smooth and pastelike.
Spread half of the mixture in a buttered 9-inch square baking dish, pressing the kufte down with moistened hands to form an even layer.
Cover with the meat filling.
Flatten small portions of the remaining raw meat mixture between your hands and place them over the filling.
Dip your hands in cold water and press down to even the surface and to blend the edges together smoothly.
Cut the kuf- te into diamond shapes.
Dot with butter.
Bake at 400 degrees about twenty-five minutes.
Serve hot with fresh tomato and cucumber salad.