Kibbeh

• 1/2 c Bulgar
• 1/2 c Hot homemade Chicken Broth; or canned <If you want the recipe - get the book>
• 1 1/2 lb Ground lamb (ground twice) <or substitute ground beef>
• 1 md Onion
• 1 c Tomato sauce
• 1 ts Salt <or leave it out>
• 1/2 ts Ground pepper <or to taste>
• 1/2 ts Ground cumin <or to taste>
• 1/2 c Pine nuts
• 1/2 ts Melted <pareve margarine>

Instructions

1. 1

   In a large bowl, mix the bulgar with the chicken stock and let stand 2 hours.

2. 2

   The stock should be completely absorbed.

3. 3

   Combine the lamb, onion, tomato sauce, salt, pepper, and cumin with the bulgar in its bowl, blending well.

4. 4

   <> oil a shallow 9 by 10 inch pan, and evenly spread the meat mixture in it.

5. 5

   Push the pine nuts into a flat meat cake, studding the entire cake.

6. 6

   Pour on the melted <margarine>.

7. 7

   Place on the center rack position in a preheated 375 F oven and for 25 <try 40> minutes, or until crusty on top.

8. 8

   Slice and serve hot with chick peas. <recipe same page>