Kibbee

 

1/3 cup bulghur
1 lb lean ground beef, and/or lamb, or vegetarian burger
1 medium onion, grated
8 oz tomato sauce
1 tsp salt
1/4 tsp black pepper
1 1/2 tsp cinnamon (a little less if you have fresh from Penzey's)
1/4 c pine nuts
3 Tbsps butter

MIX bulghur with 1/4 cup hot water and let stand 1 hour

COMBINE bulghur, burger, onion, tomato sauce, salt, pepper, cinnamon. Mix well and press into a casserole dish.

PRESS pine nuts into the top, and pour melted butter evenly over the top

BAKE at 400 F for 30 minutes

SERVE hot, if desired with a yogurt sauce

This lovely dish is from Ethnic Cuisine: The Flavor-Principle Cookbook, a nice cookbook from 1983 by Elizabeth Rozin.