Agnes Djaha’s Kibbee
Meat and Rice Stuffing Ingredients
- 1/2 cup uncooked rice
- 1 lb. lamb
- 1/3 cup water
- 2 tbsp allspice
- salt to taste
Ingredients
- 1 lb. lean lamb (finely ground)
- 1/2 cup fine bulgur wheat
- 1 medium onion, grated
- 1 tsp salt, or to taste
Laban and cucumber sauce Ingredients
- 1 quart plain yogurt
- 1 large cucumber, cubed
- salt to taste
- 2 garlic cloves, crushed
Meat and Rice Stuffing Directions
- Rinse rice and drain. Mix together rice, meat, salt and allspice and add in water and mix.
Kibbee Directions
- Rinse wheat in cold water in a super fine strainer and set aside to absorb moisture.
- Knead meat, salt, and onion together. Gradually add wheat, squeezing out any excess moisture before adding to meat
- Shape into ovals approximately 2 inches in length. It's helpful to use your index finger like a hot dog in a bun to form the crevice for the stuffing, then add it and work the Kibbee mixture around it
- Stuff each Kibbee with approximately one tbsp(closer to a teaspoon for me!) of Meat and Rice Stuffing, as above.
- Butter a baking pan lightly or use parchment paper on the bottom. Place Kibbee ovals on pan and dot each with butter.
- Place Kibbee ovals on pan and dot each with butter. Bake in 350 degree oven for approximately 20 minutes, until brown Serve with Laban and Cucumber Sauce(see recipe below)
- Prep time: 35 minutes
- Cook time: 20 minutes
- Total time: 1 hour & 40 minutes
Yield: 6-8 servings