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The Ladybugs' Recipes

Kibbee
From:  Kt
Ingredients:

Raw Kibbee
2c
 
1
1 1/2 tsp
5 tsp
2 lbs
 
1/2 tsp
1/2 tsp
1 tsp
1 1/2 tsp
fine bulghur (#1 grade)
(or use cracked wheat - it doesn’t need to be soaked!)
medium onion ground or grated fine
kibbee spice
salt
ground steak (or lamb)
In place of kibbee spice you may use:
cinnamon
nutmeg
allspice
pepper

Filling (Housie)
1
1/2 c
1 lb
1/2 tsp
1/4 tsp
1/4 tsp
1/4 tsp
1 tsp
large onion, chopped
pine nuts
ground chuck (or lamb)
pepper
allspice
cinnamon
nutmeg
salt
I have never made it with lamb. Nor have I eaten it made wholy from lamb; I have had a beef/lamb mix, but do not like it as well as all beef.

Procedure:

Raw Kibbee (Kibbee Nayee)
1.  Rinse bulghur twice in cold water, drain, and cover to 1/2 " with fresh water and soak.
2.  In large bowl combine onion and spices.
3.  Stir to blend well.
4.  Add meat and knead thoroughly by hand.
5.  Squeeze any unabsorbed water from the bulghur and add it to the meat mixture.
6.  Knead until well blended...add ice water as necessary to keep a very soft (but not mushy!) consistency.

This is often served raw (but not by me!!). To do so, place it on a plate and shape into a round with a slightly flat top. Drizzle with melted butter or olive oil; or spread yogurt on top. Can also be served with Housie on the side.

Filling (Housie)
1.  Saute the onion and pine nuts in butter until onion is tender and nuts are golden brown. (Be careful to not burn the pine nuts.)
2.  Add ground meat and cook until no longer pink.
3.  Add spices and stir - may taste and adjust spices at this point.
4.  Set aside to cool.

Baked Kibbee (Kibbee Sineyee)
1.  Preheat oven to 350F.
2.  Divide a batch of raw kibbee in half.
3.  Pat one portion evenly in the bottom of a buttered 8" x 12" pan.
4.  Layer the housie over it.
5.  Shape the remaining raw kibbee into thin patties and place these next to one another over the filling.
6.  Press their edges together to make a smooth top layer.
7.  Cut into squares of two or three inches and score the top of each with an X from corner to corner.
8.  Dot with butter and bake for about 45 minutes - or until bottom is done and top is browned.

May be served hot or cold. I love it cold dipped in spicy mustard!

I got this recipe originally from my sister-in-law. My brother is a big hunter and liked to take Kibbee Footballs into the woods with him to eat. They also make a great hiking snack! Here is how to make the footballs, if you are interested!

Kibbee Footballs (Arras Mishwee)
Make a thin flat patty from the raw kibbee (hamburger style) and place a heaping tablespoon of housie in the center. Wrap the sides up and with moistened hands, roll gently in your hands to shape into footballs. Or you may form the football shapes, poke a hole in it and stuff the hole with Housie! May be deep fried or baked.

To bake: place on a buttered cookie sheet and brush with melted butter. Bake in a preheated oven at 350F for 25-30 minutes, or until a dark golden brown.

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