Ingredients
½cupbulgur
½cuphot water
½tspmint,dried
¼tspground allspice
¼tspground black pepper
⅛tspground cinnamon
¼tspsalt
1onion,minced
2tbspfresh parsley,chopped
1lbground lamb
2tbsppine nuts
Preparation
Preheat an oven to 350 degrees F. Grease an 8-inch square baking dish.
Soak bulgur in hot water for about 10 minutes until the bulgur expands and cools. Place the bulgur, mint, allspice, pepper, cinnamon, salt, onion, parsley, and lamb in a food processor. Process for about 1 minute until well mixed.
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 1½-inch squares.
Bake in the preheated oven for about 30 to 35 minutes, or until the lamb is no longer pink in the middle. An instant-read thermometer inserted into the center should read 160 degrees F.
