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Kibbeh is found in various forms and various pronunciations throughout the Middle East. But however it's made, spelled, or pronounced it's delicious. Serves 6.


1 lb lamb -- cubed
1 onion -- coarsely chopped
4 garlic cloves -- sliced
1 tsp ground cumin
1/4 c chopped fresh mint
3/4 c bulgur wheat
salt and pepper
3 tbsp melted butter
1/2 lb lamb -- cubed
1/2 onion -- diced
2 tbsp olive oil
1/2 cup pine nuts
1/2 tsp ground allspice
1/4 tsp ground cinnamon
salt and pepper to taste
3 oz feta cheese -- crumbled


Heat oven to 375F.

Finely mince 1 pound lamb of in a food processor and move to a large bowl. Finely mince onion and garlic it the food processor and add to the bowl with the lamb. Rinse bulgur wheat in a sieve, wring out excess water, and add to meat. Add salt and pepper, cumin, and mint and, using your hands knead mixture together adding a bit of water if necessary to form a fairly smooth paste. Set aside.

Mince remaining 1/2 pound lamb. Heat olive oil over medium heat and sauté diced onion until it begins to brown. Increase heat to medium high, add lamb, season with salt and pepper, and brown. Add pine nuts, allspice, cinnamon, and mix thoroughly. Remove from heat.

Press half of kibbeh in the bottom of an 8 x 8 casserole dish. Sprinkle with feta cheese. Distribute cooked lamb mixture over cheese. Top with remaining kibbeh and pat smooth.

Bake for 45 minutes. Serve topped with yogurt mixed with lemon juice and crushed garlic.

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