1 lb. bulgur (cracked wheat)
2 lbs. ground beef (steak) or lamb
2 large onions
4 plugs (cloves) garlic
1 large sweet pepper (red)
1 habanero pepper
¼ lb cilantro or 2 tablespoon mint (fresh) pulverized
4-5 tablespoon pine nuts (lightly browned in butter)
1 tablespoon salt
1 teaspoon black pepper
2 teaspoon cinnamon
1 tablespoon zatore (optional)
½ pint olive oil |
Kibbee
Wash bulgur wheat two or three times with cold water.
Drain and allow bulgur to stand covered with water for one hour.
The bulgur (wheat) should be completely expanded before using.
Drain and squeeze bulgur very well and put in a deep bowl.
Filling
In low fire lightly brown pine nuts and set aside.
Chop 1 large onion put in a deep dish.
Add pine nuts, 1 tablespoon zatore (mixed herbs) then set aside.
Kibbee Mixture
In food processor chop |
The Local Flavor 
Kibbee 
