Basic Kibbi Mixture:
1 ½ cups bulgur (cracked wheat)
2 pounds lean leg of lamb, finely ground and chilled
¾ cup finely chopped onions
2 teaspoons salt
½ teaspoon freshly ground black pepper
Stuffing:
1 tablespoon butter
1 pound shoulder lamb, including some fat and coarsely ground
¾ cup coarsely chopped onions
3 tablespoons pine nuts
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon butter
¾ cup olive oil
To make the Basic Kibbi Mixture: Place the bulgur in a medium-sized bowl and cover it with at least one inch of water. Set it aside to soak for at least 1 hour, and then drain thoroughly, squeezing it to release any remaining liquid.
In a large bowl, combine the lamb with the bulgur, chopped onions, salt and pepper. Knead the mixture for 3 to 4 minutes, chilling your hangs in ice-water if it should become too stiff. Then, force it through the fine holes of the food grinder. Reserve it while you make the stuffing.
To make the stuffing: In a 10-inch skillet, melt the tablespoon of butter, then add the coarsely ground lamb. Stir occasionally, and when the meat is well separated and no longer red, add the chopped onion, pine nuts, salt and pepper. Cook for 3 to 4 minutes, stirring well to blend the meat with the onions and pine nuts. Remove from the heat; drain and discard any excess fat.
Grease a 9 x 12 x 3 inch baking pan with 1 teaspoon of butter. Then, spread one-half the Basic Kibbi Mixture over the bottom of the pan, flattening it out with a spatula to distribute the meat evenly. Next, spoon the stuffing over the bottom layer and top it with the remaining Basic Kibbi Mixture, spreading as evenly as possible.
Run a knife around the edges of the pan, then with the same knife, make a diamond pattern in the meat by cutting criss-cross diagonal lines about 3 inches apart completely through the meat to the bottom of the pan. With your finger, make a deep hole in the center of each diamond and gradually pour the olive oil into each hole and over all the Kibbi. Bake in a preheated 450° oven for 30 minutes.
Serves 6 to 8
