Instructions: Kibbeh is a Lebanesse meat loaf. Like so many other middle-eastern recipes it has sometimes crosses the border and becomes authentic Israeli cuisine. The original kibbeh is made with ground lamb, soaked bulgar and tomato sauce. Many recipes substitute ground beef. Bulgar give the loaf an interesting flavor that make the taste of kibbeh unique.

My wifes recipe comes from a little old Lebanesse woman (now nearing 100). She (my wife) wont let me post it. The following recipe comes from the book is worth getting. It is a good standard recipe. After reading this, Im wondering kibbeh burgers, except Im out of ground meat til my next co-op shipment.

1. In a large bowl, mix the bulgar with the chicken stock and let stand 2 hours. The stock should be completely absorbed.

2. Combine the lamb, onion, tomato sauce, salt, pepper, and cumin with the bulgar in its bowl, blending well.

3. () oil a shallow 9 by 10 inch pan, and evenly spread the meat mixture in it.

4. Push the pine nuts into a flat meat cake, studding the entire cake. Pour on the melted (margarine). Place on the center rack position in a preheated 375 F oven and for 25 (try 40) minutes, or until crusty on top.

5. Slice and serve hot with chick peas. (recipe same page)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.