Lamb with Wheat Baked with Stuffing

Lamb with Wheat Baked with Stuffing

Ingredients:

1 pound of coarsely-ground lamb
1 onions (large); chopped finely
Allspice (ground)
2 Tbsps of oilive-oil
2 Tbsps of nuts (pine)
Salt
1 & 1/2 c of bulgur (fine)
2 pounds of finely-ground lamb
1/4 c of ice water
1/2 tsp of allspice (ground)
2 grated onions (medium)
2 tsps of salt
A pinch of cayenne-pepper
A pinch of grated nutmeg
3 Tbsps of butter at room-temp

Instructions:

Have oil heated in saucepan then add coarsely-ground lamb, nuts, allspice, salt & onion. Stir while cooking ’til browned. Cool.
For the kibbee: Have bulgur soaked in enough water in order to have it covered for about 10 mins or ’til soft. Drain. Add finely-ground lamb, ice water & onions. Knead this mixture thoroughly.

Moisten your own hands for the mixture not to stick. Knead ’til 1 & 1/2-inch thick. Have 1 round bake pan greased w/ 1 Tbsp butter. Wet your hands then press one-half of kibbee-mix into pan, pat ’til leveled. Spread stuffing over base evenly. Cover w/ remaining mixture of kibbee then pat w/ moist hands.

Dip your knife in ice water then cut diamond patterns through kibbee layers then dot w/ extra butter. Have it baked for ten minutes. Lower heat into 325 degrees F and bake it for 10-15 mins more ’til bubbly & browned. Serve warm w/ salad & yogurt

>> Lamb with Wheat Baked with Stuffing