Kibbeh in a Tray
KIBBEH BI SSANIEH
Grease a shallow 12 x 18 inch baking pan. Pat a layer of
basic kibbeh smoothly and firmly over the bottom of the pan
to the depth of one inch. Cover this evenly with with a layer of
stuffing. Top with a second layer of kibbeh slightly thicker than
the first. Score into diamond shapes with a sharp knife. Pour one
cup melted samneh or butter over all. Bake in moderate oven
about 20 minutes, or until well browned. Serve hot or cold.
Serves 8 persons.
- Stuffing:
- 1 cup ground meat
- 1 cup chopped onions
- 1/2 cup pine nuts
- 1/2 Cup cooking fat
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cinnamon (optional)
Heat fat. Fry chopped onions in it until soft. Add meat
and fry until lightly browned. Add pine nuts and continue
frying until they are slightly browned and the meat has lost
its pink color entirely. Season with salt, pepper and cinnamon.
Pour off excess fat.
(From Food from the Arab World Marie
Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)
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