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Brush a medium
sized baking dish with olive oil. Press a little less than
half of the raw
 kibbeh mixture onto the base of the dish,
smoothing it with wet hands. Top with stuffing for kibbeh
mixture spreading it evenly. Carefully press out the remaining
raw kibbeh misture evenly so that it stays in place. Smooth
top.
Run a knife
blade around edge of dish, then cut into diamond shapes. Press
a pine nut into each diamond if desired. Pour melted butter
ghee mixed with 2 tablespoons cold water over top, making sure
some runs down between sides of dish and kibbeh.
Serves 4 -
6.
For the kibbeh:
-
2 cups burghul.
-
500g minced lamb.
-
1 medium onion finely chopped.
- 1 tsp mixed spices.
- 1 tsp mixed herbs.
- 1 tsp cumin powder.
- A pinch of chilli.
- 1/2 glass water
For the
filling:
- 200g minced lamb.
- 1 tbs olive oil.
- 1 tsp mixed spices.
- Salt & pepper.
Divide the kibbeh into 2 equal
portion. Flatten one portion on an oiled medium sized oven
tray. Spread all the filling on top. Flatten the other portion
of kibbeh using wet hands and layer on top of the filling.
Shape into diamond shapes using sharp knife. Drizzle 1/4 cup
of olive oil with some small lumps of butter (equivelant in
total to 1 tbs) over the top. Place in middle shelf of oven
and bake on moderate heat for 40 - 50 minutes or until the top
browns. Drain excess oil (optional). Serve hot with salad.
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