Growing up in St. Louis, there was a vibrant Syrian and Lebanese community. This was one of my favorites from "Grandma Ruth". Kibbe can be served raw, baked or fried. My favorite is baked. —lorigoldsby
ground beef or lamb
small onion, fine chop
cracked bulgur wheat
each of allspice, cumin and s/p to taste
In This Recipe
Wash bulgur wheat, drain and let stand 30 min.
Mix all ingredients in food processor to blend.
Butter a small rectangular baking pan and press mixture into pan. Cut into a traditional diamond shape (like Baklava). Drizzle olive oil on top.
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.