Baked Kibbeh (Lebanese Meatloaf)
from Mediterranean Cookery by Claudia Roden, instructions modified

Baked Kibbeh is usually served in squares as a main course with sour cream and pita bread on the side. But it is great eaten as a sandwich. Stuff toasted pita bread with the Kibbeh and enough sour cream to moisten the meat. Plain yogurt and Tahini Dressing would also work well as condiments.

FMM: When I lived in Connecticut, a neighbor who was Lebanese invited us over for dinner and served this with sour cream and pita bread. She had us scoop us some of the kibbeh with a piece of pita bread and dip it in sour cream. I had never had anything like this before and was impressed. It was very good.

1 1/2 c. fine burghul wheat
2 pound of the leanest meat available, lamb or beef, ground
2 medium onions, chopped fine
1 tsp. pepper
1 tsp. allspice
1/4 tsp. cinnamon
1 pinch hot cayenne pepper
1 tsp. dried mint leaves

1 recipe, kibbeh stuffing (made with 1 pound of ground meat)
1/2 c. olive oil (Brian and I use less)

Soak the burghul in cold water for 10 minutes. Drain and squeeze out excess water. Set aside. Use a food processor to finely grind the meat. Transfer the meat to a large mixing bowl and add the burghul, the onion and all the herbs and spices. Mix well. Process small portions at a time using the food processor until all is well ground.

Separate this mixture in half. Spread one half in the bottom of an oiled 8 x 8 x 2 inch pan. Add the kibbeh stuffing and distribute evenly. Cover the stuffing with the remaining raw kibbeh mixture, spread evenly over the top. Mark the top (do not cut all the way through) in 2 inch squares or diamonds. Spread the olive oil evenly over the top.

Bake for 50 - 60 minutes in a preheated oven set at 350° F. until browned and the edges pull away from the edge of the pan. The temperature on an instant read thermometer should register 160° F. Cover and let rest for 10 minutes before serving.

Serve with sour cream and toasted pita bread, which is traditional. Can be served both warm or cold. Other good condiments are plain yogurt and Tahini Dressing.

Servings: 6