Basic filling for kibbe

1 recipe

Ingredients

Quantity Ingredient
3 tablespoons Butter
¼ cup Pine nuts
1 large Onion(s), finely chopped
1 cup Lean ground lamb reserved from recipe for basic raw lamb and bulgur
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 73
¼ cup Parsley, minced
1½ teaspoon Syrian Mixed Spices or
1 teaspoon Allspice and
½ teaspoon Cinnamon
2 teaspoons Dried currants
Salt and pepper to taste

Directions

Melt the butter in a medium skillet, spoon off the surface foam and discard. Add the pine nuts and toast them, stirring frequently, over low heat until the nuts are tan-colored. Remove with a slotted spoon and set aside. In the same skillet, add the onions and saut‚ them over medium heat, stirring frequently, for 5-8 minutes, or until they begin to brown. do not brown them. Add the lamb and stir until it loses its pink color. Stir in the parsley, spices, currants, reserved pine nuts and the salt and pepper. Let the mixture cool slightly before using.

Submitted By DIANE LAZARUS On 10-17-95

Related recipes