syrian kebbah Recipe

Sautee onion in olive oil until browned.

Add ground lamb and seasonings, then fry until all the meat starts to brown. Make sure meat is chopped up fine.

Add the pine nuts and reduce heat to warm.

Bulgur:

Dump the 2 boxes of Taboule into a bowl (do not use the seasoning packs that come with wheat salad mix).

Cover Taboule with about an inch of water and let mix settle until water becomes cloudy.

Carefully drain out the water and repeat the rinse two more times. After the last rinse, cover Taboule with another inch of water and let set for 15 minutes.

Drain Taboule and squeeze out all excess water.

Add chopped onion, seasonings, olive oil and meat, then mix thoroughly with hands. A food processor can be used for this process, but your hands will work just as good. Make sure all ingredients are mixed together well.

Final Preparation:

Preheat oven to 400 degrees and lightly grease a pie pan with olive oil.

Using half the bulgur mix, line the pie pan and spread evenly.

Add the filing mix and cover with the remaining bulgur.

Coat top surface with olive oil and bake for 40 minutes.

Remove from oven and preheat broiler, then return Kibbeh to oven for 5 minutes.

Remove from oven and let cool for 10 minutes and serve.