Embracing The Lebanese I'm Marrying Into

In three months, I will be marrying Mr. AJ Saigh... my Lebanese man:) So today, I decided to embrace the Lebanese I'm marrying into, by making one of AJ's favorite Lebanese dishes... KIBBEH!

The first time I had any type of Lebanese food, was at AJ's dad's side of the family, over Christmas two years ago. If you haven't had Kibbeh, you do not know true happiness! The first time I met AJ's family (Christmas two years ago), AJ's aunt Jan made Kibbeh, Syrian bread and stuffed grape leaves. Honestly, this was the day I not only fell in love with the food, but AJ's family too (a family can win a girl over with food)! I'm not a huge fan of stuffed grape leaves (they are AJ's favorite), but I think I could eat Kibbeh every day for the rest of my life.

Kibbeah is a whole lot of meat, but it wasn't too tough to make. The photos don't look all that appetizing, but AJ gave it two thumbs up! Thanks to Jen Unser for the recipe. Try it out and let me know what you think!


Jen Unser's Kibbeh Recipe

1 lb. lean lamb (ground twice) - I used hamburger

1/2 cup fine wheat (bulgur)

1 medium onion (grated)

1 teaspoon salt (or to taste)

Rinse wheat in cold water and set aside to absorb moisture. Knead meat, salt and onion together, and gradually add wheat, squeezing out any excess moisture before adding to meat. Wet hands with water to ensure smooth texture. Refrigerate.

Stuffing

1 lb. ground lamb

1 large onion (chopped)

1 Tablespoon pine nuts (I used a lot more because they are so yummy)

Salt and allspice to taste
Cinnamon (Jen's recipe doesn't call for cinnamon, but I think Kibbeh needs cinnamon)

In small sauce pan, sauté lamb, onion, pine nuts and spices until brown. Cool. In greased 2 quart baking tray, pat down firmly one part of the raw meat mixture to cover entire tray. Spread meat stuffing over raw meat. Pat remainder of raw meat over stuffing - cover entire baking tray, making sure stuffing is covered. Be sure to rinse your hands in cold water to smooth top layer of meat. Cut into diamond shapes, and run knife around pan.

Dot with Crisco or butter, and bake in preheated 350 degree oven. Serve hot with yogurt or salad.