Author Notes
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
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Ingredients
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1 pound
ground beef or lamb
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1/2
small onion, fine chop
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1/2 pound
cracked bulgur wheat
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1/2 cup
pinenuts
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1 teaspoon
each of allspice, cumin and s/p to taste
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1 teaspoon
dried mint
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Olive oil
Directions
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Wash bulgur wheat, drain and let stand 30 min.
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Mix all ingredients in food processor to blend.
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Butter a small rectangular baking pan and press mixture into pan. Cut into a traditional diamond shape (like Baklava). Drizzle olive oil on top.
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Bake at 350 for 25 minutes or until golden brown.
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.
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