Leb. Entree - Kibbi Sayniyyi

Makes 8 - 10 servings

This could be described as a Lebanese meat loaf... Mary Mattar, token American, would use lean ground sirloin instead of lamb.. Also...I like a little more cinnamon than the recipe calls for.

ingredients

1 basic Kibbi recipe (Nayyi recipe)
1 basic Kibbi stuffing:
......1/4 C pine nuts
......2 T butter
......12 lb. ground lamb shoulder
......1 medium onion, finely chopped
......1/8 t cinnamon
......salt and pepper to taste
1/2 C butter

directions

1
Kibbi Stuffing:
2
Brown pine nuts in butter until golden. Add meat and saute for 10-12 minutes. Add chopped onions and spices and cook until onions are soft.
3
Assembly:
4
Generously butter a 9 X 12 pan. Spread half inch layer of basic kibbi on bottom of pan. It is easier to take several large balls, pat them flat, place in the pan, piecing Kibbi to form an even layer on bottom. Work this layer with hands and fingers to spread/smooth evenly. Spread stuffing as second layer. Remaining kibbi is final layer. This layer should be thicker than the bottom layer. Use same method as bottom layer, dipping hands in cold water so kibbi won’t stick to hands. Smooth well.
5
Score the top layer 1/2“ deep in a diamond shaped design about 1” apart. Place small pats of butter on each diamond. Bake at 400 degrees for 25 minutes, lower heat to 300 degrees and bake for an additional 20 - 30 minutes. It should be golden brown.
6
When serving, cut along diamond-shape wedges.