Ingredients
4
4 servings
- •½ cup bulgur
- •½ cup hot water
- •½ teaspoon dried mint
- •¼ teaspoon ground allspice
- •¼ teaspoon ground black pepper
- •⅛ teaspoon ground cinnamon
- •¼ teaspoon salt
- •1 onion, minced
- •2 tablespoons chopped fresh parsley
- •1 pound ground lamb
- •2 tablespoons pine nuts
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
- Soak bulgur in hot water until the bulgur expands and cools, about 10 minutes. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process until well mixed, about 1 minute. Divide the lamb mixture and layer half in the baking dish, creating a large patty. Sprinkle pine nuts over the meat, then layer the remaining lamb on top, patting firmly. Cut the kibbee into 1 1/2 inch squares.
- Bake in the preheated oven until the lamb is no longer pink in the middle, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutritional Facts
Per 4 servings
- Calories: 417
- Carbohydrate: 17g
- Fat: 29g
- Fiber: 4g
- Protein: 22g
- Sugar: 1g
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