Kibbee bil Sineeyah (Baked Kibbee)

Time

Prep 30 min · Cook 45 min · 75 min total

Difficulty

medium

1. 1

   Since your grinder is already dirty from making the raw kibbee, you might as well grind your own meat for the stuffing, but don't grind it too fine; use the medium plate, or even the coarse one, and once through is enough.

2. 2

   Brown crumbled meat in 1 Tbsp butter, stirring occasionally. Add onion, and saute until it is translucent.

3. 3

   Brown the pine nuts in 1 Tbsp of butter until very browned, but not quite burnt. Add pine nuts and ketchup to meat and simmer over low heat for 10 minutes, stirring occasionally.

   10 min
4. 4

   Brush some melted butter on sides and bottom of a 9"x13"x2" baking pan. Spread half of the kibbee evenly over the bottom of the pan.

5. 5

   Spread stuffing evenly over kibbee, and spread second half of kibbee over this. Dip hand in water and smooth out top layer.

6. 6

   Before baking, cut into diamond shapes. Spread melted butter over top of kibbee, and sprinkle with water.

7. 7

   Bake at 425oF for 35 minutes or until top is browned. Separate into diamond pieces, and serve hot, at room temperature, or cold, as part of a meza appetizer assortment.

   35 min

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.