1 lb bulgur,(cracked wheat)
1 finely crushed
2 lb ground lean lamb
1/3 cup grated onion
2 tsp salt
1/2 tsp black pepper
1/4 tsp cinnamon
1 water
1 filling:
2/3 cup chopped onion
4 tsp shortening
1/2 lb ground lean lamb
1/4 cup pine nuts
1/2 tsp salt
1/4 tsp black pepper
1 tbsp shortening
Directions
Cover bulgar with water and soak for 30 minutes. Add
the 2 pounds of lamb, onion and seasonings. Knead well.
To Make Filling: Saute the 2/3 cup chopped onion in
shortening until brown. Add the 1/2 pound of ground
lamb, pine nuts, salt and pepper. Cook and stir until
meat is browned.
Spread half the of the bulgar/lamb mixture in a well
greased 9" X 12" baking pan. Cover with filling. Cover
with remaining bulgar/lamb mixture and press down
firmly. With a sharp knife cut diagonal lines across
to mark diamond shapes. Dot top with the 2 tablespoons
of shortening. Bake in a preheated 400 degree oven for
30 minutes; reduce heat to 300 degrees and bake 30
minutes longer.
Servings: 8 servings
Kibbeh Bissanieh (Baked Lamb & Wheat) Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat
The History of Recipes
Recipes as an idea can be traced far back into history, at least as far back into history as early Egypt, and maybe further still. However, sadly, these ancient records were just simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius wrote a few documents describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were divided into starters, main meal and dessert, something we still use today. Aspicius also describes how the Romans made use of a wide range of spices, including a few that are still present in modern kitchens such as bay, fennel and dill. Over the next few hundred years, the powerful and wealthy competed with each other to offer the most extravagent meals, and because of this the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the 19th century that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording popular recipes of the day. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Kibbeh Bissanieh (Baked Lamb & Wheat) recipe.
