Roasted Mince (Kibbeh)

Ingredients

• six pounds of lean meat without fat
• six pounds of crushed wheat
• three or four onions of a moderate size
• a quarter of a pound of snowbars, pine cone seeds or pistachio nuts
• pepper and salt according to taste

Method

1. 1

   Pound meat, wash and soak wheat, mix with meat, pound onions, and knead together.

2. 2

   Layer in a baking pan, add fried onion and meat mixture, cover with remaining kibbeh, score the top, and bake until brown.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 243. The excerpt below is the record exactly as published.

six pounds of lean meat without fat and pound it in a stone mortar with a wooden pestle of oak. The meat is beaten till it is very fine, taking care to take out 609 2 Q BANQUETS OF THE NATIONS all the stringy fibres as they appear. When finished put it on a plate. Wash six pounds of crushed wheat in two waters, soak for six hours, and squeeze dry with the hand ; mix with the meat and knead them together. Take three or four onions of a moderate size, pound them in a mortar with pepper and salt according to taste ; then knead all together. In a baking pan well smeared with clarified dripping put one layer of the ingredients half an inch thick ; press it with the hand to make it firm. Take eight onions cut fine and half a pound of meat minced small, also a quarter of a pound of snowbars pine cone seeds or pistachio nuts,

Cook this with the app: pantry check, scaling, and the assistant.