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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400º F. | 2. For Mixture One: Pour boiling water over bulgar wheat, cover, and let stand for 10 minutes. Drain any excess water. | 3. Working in batches, use a food processor to grind the 2 lbs. of lamb into a fine paste. | 4. In a large bowl, combine the wheat, lamb, onion, salt and pepper. Mix well. (If mixing by hand, dip your hands in ice water to keep the meat mixture from sticking to them.). | 5. For Mixture Two: Heat clarified butter over medium-high heat. Add meat, onion, pine nuts, and seasoning and saute until meat is cooked through. | 6. Butter a 9"x13" baking pan. Spread half of Mixture One in the bottom. Spread Mixture Two over it, and press the rest of Mixture One on top. Wet your hands with ice water to keep it from sticking while you smooth out the top. | 7. Cut the kibbee into small diamonds or rectangles. | 8. Bake until meat is cooked through, around 30-45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bulgur wheat	1 1/2	cups	ground	-	-	-	-
water	3	cups	boiling	0.0	0.0	0.0	0.0
lamb	2	lbs	ground	2422.224	0.0	153.1354	195.8645
onion	2		grated	64.0	14.944	1.76	0.16
salt	2	teaspoons		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
lamb	1	lb	ground ground	2422.224	0.0	153.1354	195.8645
butter	2	tablespoons	clarified	171.0	7.857	5.343	14.4
pine nut	1/4	cup		227.1375	4.4145	4.6204	23.0749
onion	1		chopped	64.0	14.944	1.76	0.16
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		5.773	1.4708	0.239	0.075
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.