Baked Kibbe Filling #1 2 lbs round steak (or lamb), trimmed of fat and ground twice 1 cup bulgar wheat, medium grind 1/2 onion, grated 1/4 tsp black pepper 1/2 tsp salt Dash cinnamon Soak the bulgar wheat in water for 1/2 hour, drain well and add the meat. Mix very well. Filling #2 3/4 cup ground round 1/2 cup grated onions 1/2 cup pignola nuts Dash cinnamon or allspice In a frying pan, saute the beef with the onions. Salt and pepper to taste; add a dash of either cinnamon or allspice. In a separate frying pan, sauté the pignola nuts is a small amount of oil (corn or canola). When finished, combine the pignola nuts with the beef/onion and mix well. Now, take a baking pan and make three layers of the above fillings. Make the bottom layer 1/4" to 1/2" thick using Filling #1. Then make a middle layer 1/4"-1/2" thick using Filling #2. Finally make a top layer 1/4"-1/2" thick using Filling #1. Cut into 1" x 1" squares while still in the pan. Brush the top of the kibbe with butter (optional). Bake for 30 minutes at 325 degrees. If you choose, you can brown the top at higher heat during the last 10 minutes of baking. Suggested Serving: Sadie suggests that you serve the kibbe with a cucumber salad and rice. A simple cucumber salad can be made by combining sliced cucumbers, yogurt, a little garlic powder or fresh mashed garlic, a pinch of dried mint leaves, and a touch of salt. Enjoy! Recipe by Sadie Nahas, the Stardew, Westwood, California middle eastern recipe index christina m k al-sudairy buy the book!