What's for Dinner?: Kibbee

What a stretch of 90+ degree weather we just had. Almost too hot to eat.  We just got back from a great boating weekend and now on to a normal week before we head out again this weekend.

I hit Market Basket early this morning and with cooler temps I decided not to grill out but actually turn on my oven. I’ve decided to make Kibbee and that’s What’s for dinner.

This recipe is from my mother in-law who gave me this recipe right after we were married. It’s so easy to do and I’ve already prepared it this morning.  I’m making Kibbee, grilled zucchini, rice pilaf and tomato basil mozzarella salad. 

Kibbee:

• 1 Lb ground lamb
• 1 cup chopped white onions
• 1 tsp cinnamon
• 1 Cup of Fine Bulghar Wheat, rinsed, drained and fluffed with a fork**
• Salt and pepper
• ½ cup of water if needed
• ½ Cup toasted pine nuts

Directions:  Take 1 Cup of fine bulghar wheat and I place it in a fine strainer and run water over it, let it drain then in 10 mins fluff with a fork and add it to the lamb, chopped onions, salt, pepper, cinnamon. If it feels too dry, add a little water. Mix well with your hands.

In an 8x8 baking dish I take half the meat mixture and pat it into the pan, place the toasted pine nuts on top evenly, then spread the remaining meat over the top of the pine nuts. Cut into 9 squares. 

Tip: I toast pine nuts in a non stick fry pan with no oil, they brown up nicely but remember to shake the pan so they brown evenly. Let cool.  You can also place pine nuts on tin foil in a toaster oven on bake for 300 degrees and watch closely. Again once browned, let cool.

Fine Bulghar Wheat can be found in the rice aisle of the supermarket. Fine Bulghar Wheat also can be used in making Taboule as well, but that recipe is for another time.  

Bake at 350 for 35-40 mins depending on your oven.

I like to serve this with Tsatsiki sauce (cucumber sauce) you can buy at the supermarket or you can use plain yogurt or plain greek yogurt to accompany it. 

Grilled Zucchini: 

Cut off the ends of the zucchini and slice into rings about ¼ inch thick. I brush olive oil on each side and place on a hot grill. Turning when you see the zucchini start to sweat on one side, then flip.  I sprinkle a little kosher salt over the top.  Serve cold and can be made in the morning and served cold with dinner that night.

Hope you enjoy!