Baked Kibbeh

recipe
Moistening your fingers will help you assemble this layered meat pie. Pomegranate molasses is a thick syrup made from reduced pomegranate juice, sugar, and lemon. It's available in Middle Eastern markets or in your supermarket's international-food section.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 335
Caloriesfromfat 29 %
Fat 10.7 g
Satfat 3.4 g
Monofat 3.8 g
Polyfat 3.1 g
Protein 25 g
Carbohydrate 38.4 g
Fiber 9.1 g
Cholesterol 60 mg
Iron 3.9 mg
Sodium 376 mg
Calcium 68 mg

Ingredients

Stuffing:
1 teaspoon butter or stick margarine
3 cups chopped onion
1/2 pound lean ground lamb
1/3 cup pine nuts, toasted
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon pomegranate molasses (optional)
Kibbeh:
2 cups uncooked bulgur
2 cups minced fresh onion
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound lean ground lamb
Cooking spray
2 teaspoons butter or stick margarine

Preparation

Preheat oven to 350°.

To prepare stuffing, melt 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add 3 cups onion; sauté 3 minutes. Add 1/2 pound lamb, and cook until browned, stirring to crumble. Remove from heat. Stir in the pine nuts, 2 teaspoons cinnamon, 2 teaspoons allspice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and pomegranate molasses, if desired. Set the stuffing aside.

To prepare the kibbeh, combine bulgur and next 6 ingredients (bulgur through 1 pound lamb) in a large bowl. Press half of kibbeh into bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread stuffing over kibbeh. Press the remaining kibbeh over stuffing. Cut kibbeh into quarters. Press thumb into center of each quarter, leaving an indentation. Place 1/2 teaspoon butter into each indentation. Bake at 350° for 20 minutes. Let stand 5 minutes. Cut each quarter in half.