Baked Kibbe

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             FOOD FUNNY
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Here's a good one from Sharon Mitcheltree:

A man and a woman were having dinner in a fine restaurant. Their
waitress, taking another order at a table a few paces away noticed that
the man was slowly sliding down his chair and under the table, with the
woman acting unconcerned.

The waitress watched as the man slid all the way down his chair and out
of sight under the table. Still, the woman dining across from him
appeared calm and unruffled, apparently unaware that her dining
companion had disappeared.

After the waitress finished taking the order, she came over to the table
and said to the woman, "Pardon me, ma'am, but I think your husband just
slid under the table."

The woman calmly looked up at her and replied firmly, "No he didn't. He
just walked in the door."

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             TODAY'S RECIPE
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Kibbe (also spelled kibbeh) is a Middle Eastern staple with as many
variations as cooks. This version make a tasty and nutritious appetizer
for cocktail parties or family gatherings.

Baked Kibbe

1 cup (250 ml) fine-grind (#1) or medium-grind (#2) bulgur (cracked wheat)
2 cups (500 ml) boiling water
1 large onion, finely chopped
1 lb (450 g) lean ground lamb
1 Tbs (15 ml) ground cumin
1/4 tsp (1 ml) ground cinnamon
1/4 tsp (1 ml) ground allspice
Salt and freshly ground pepper to taste
Pine nuts (pignoli) for garnish

Soak the bulgur in the water for 20 minutes. Drain if all the water is
not absorbed. Combine with the remaining ingredients except the pine
nuts and mix thoroughly. Spread into an 8-inch (20 cm) square baking pan
and score the top in a diamond pattern with the tip of a knife. Place a
pine nut in each section and bake in a preheated 375F (190C) oven until
cooked and brown around the edges, about 20 minutes. Let cool for 5
minutes before cutting along the score marks and serve warm or at room temperature.
Serves 8 to 12 as an hors d'oeuvre, 6 to 8 as a first course.
Received on Sun Jan 4 15:55:15 2009