Lebanese Kibbeh

Ingredients

• 0.8 cup bulgur 
• 1 pound lamb loins lean finely minced (or beef)
• 1 large onion grated
• 1 tablespoon butter melted
• 6 servings pepper fresh black to taste
• 1  mint leaves for garnish
• 2 tablespoons cooking oil 
• 1  onion finely chopped
• 8 ounces lamb minced
• 0.5 cup pinenuts 
• 0.5 teaspoon ground allspice 
• 2.5 cups greek yogurt 
• 3 Cloves garlic crushed
• 1 tablespoon mint leaves fresh chopped

Equipment

• bowl
• frying pan
• oven
• sieve
• baking pan

Directions

1. Preheat the oven to 375F degrees. Rinse the bulgur wheat in a sieve and squeeze out the excess moisture.
2. Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste.
3. Add the bulgur wheat and blend together.
4. To make the filling, heat the oil in a frying pan and fry the onion until golden.
5. Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper.
6. Oil a large baking dish and spread half of the meat and bulgur wheat mixture over the bottom. Spoon over the filling and top with a second layer of meat and bulgur wheat, pressing down firmly with the back of a spoon.
7. Pour the melted butter over the top and then bake on the oven for 40-45 minutes until browned on top.
8. Meanwhile make the yogurt dip: Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint.
9. Cut the cooked kibbeh into squares or rectangles and serve garnished with mint and accompanied by rice and the yogurt dip. NOTES The national dish of Syria and the Lebanon in Kibbeh, as kind of meatball made from minced lamp and bulgur wheat. Raw kibbeh is the most widely eaten type, but this version is very popular too.