Basic Kibbee (Kibbee Neeyee)

2 cups cracked wheat (No. 1 or No. 2 bulgur)

2 pounds lean, finely ground beef or lamb

2 large onions, finely ground or grated

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon cinnamon

Wash wheat several times in cold water. Allow wheat to stand in water for about one hour. Mix onions and seasoning. Add meat. Mix thoroughly through fingers until all red is gone.

Drain and squeeze wheat (needs to be dry). Add to meat mixture, mixing thoroughly in a kneading fashion, folding over frequently and gently squeezing through fingers.

Kibbee may be fried in round balls or football shapes or baked in a pan with stuffing (hoswhee). Freezes well.

Filling for Kibbee

(Hoswhee)

1/2 pound lean ground beef

1/2 cup finely chopped

   onions

1/2 cup pine nuts

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cinnamon

Brown meat in skillet. Drain if necessary. Add onions and seasonings. Cook slowly until onions are translucent. Add pine nuts and cook a minute longer. Freezes well. 

Baked Stuffed Kibbee

Basic kibbee recipe

1 recipe kibbee stuffing (hoshwee)

Butter

Spread half the kibbee mixture into a well-greased large pan (12 by 15) and smooth surface well. Distribute stuffing over layer of kibbee. Cover with remaining kibbee and smooth surface well. Cut through entire two layers, making pieces to desired size, then score top layer between cuts.

Loosen edges from pan with knife. Pour butter over the top and bake at 375 ° until golden brown, about 45 minutes to an hour. May be placed under broiler to brown top if necessary. Freezes well.