zxcvbob wrote:
> Leila wrote:
>
>> Woops - the kibbeh recipe quoted above is the deep-fried version. I
>> call deep-fried anything labor intensive. Here's my version, baked in a
>> shallow dish:
>>
>> http://groups.google.com/group/rec.f...88cd8d 1bc0f3
>>
>>
>> At a Lebanese party you might see kibbeh served THREE ways - raw (yes,
>> raw), fried in balls or football shapes, and baked in a tray and cut
>> into diamonds or rectangles. The baked version is considered more
>> "homestyle" but I like it because it's healthier and less trouble.
>>
>> Leila
>>
>
> I've just saved off your recipe and instructions for future reference.
>
> My meat grinder came with a kibbeh attachment, I've never figured out
> how to use it. It looks like it would extrude a meat/bulgur paste tube
> that you would cut into lengths and fill with a spiced meatball mix and
> seal the ends.
>
> In your recipe, do you cut all the way thru the layers before baking, or
> just mark the top layer? When do you cut them, after they cool? Are
> they served in the baking pan? Doesn't the bottom get soggy?
>
> Thanks,
> Bob


I forgot to mention, I'm thinking of trying this with turkey for the
shell, and lamb and pistachios for the filling. Or should the lamb go
on the outside? I have both lamb and turkey in the freezer already, but
just one pound of lamb and not sure where to buy more.

Bob