Baked Kibby
(Syrian Lamb and Wheat Patties)
2 lb ground lean lamb
3 cups fine bulgur (cracked wheat)
1 large onion, finely chopped
2 1/2 tsp salt
1/2 tsp pepper
Butter
1 lb coarsely ground lamb
2 medium onion finely chopped
1/2 tsp cinnamon
1/4 cup pignolia (pine) nuts
Wash bulgur; drain well. Set aside for 1 hour. In a mixing bowl combine bulgur, ground lean lamb, ground onion, 1 1/2 tsp salt and the pepper. Put through fine blade of a meat grinder; return to mixing bowl. Add sufficient ice water to soften; knead to form a dough. Set aside.
Preheat oven to 400 degrees. Grease a 13x9x2 inch pan. Prepare filling by melting 1 tbsp of the butter in a large skillet; add coarsely ground lamb; simmer, stirring occasionally, until excess liquid has evaporated. Add chopped onions; simmer for 10 minutes, stirring occasionally. Stir in remaining salt, remaining pepper and cinnamon; remove from heat. Melt 1 tbsp butter in a small skillet; brown nuts. Stir into filling; cool slightly. To shape kibby, form bulgur dough into thin patties. Put 1 tsp filling center of each patty; top with another patty. Flatten; press edges together. Repeat until all dough is used. Put in pan; dot with butter. Bake for 30 minutes or until bottoms are golden brown. Place under broiler; broil for 2 minutes, or until tops are brown. Brush tops with melted butter.
Preheat oven to 350 degrees. Grease and 8 inch square baking pan. Combine all ingredients
except green peppers; mix well. Cut 1/2 inch slice from top of each pepper. Discard seeds. Fill
peppers with lamb mixture; arrange in pan. Add water to come with in 1/2 inch of pan. Cover pan
with aluminum foil; bake in preheated oven 1 hour.