Baked Kibbeh

[nverland]

Baked Kibbeh

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
¼ tsp (1 ml) ground cinnamon
¼ 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.