Baked Stuffed Kibbi Loaf Recipe
Ingredients
1 cup ghee or substitute
4 lb (2 kg) Basic Kibbi Mixture
3 cups Meat and Nut Filling
Directions
With a little of the ghee, thoroughly grease a 12 in (30 cm) square baking tray.
With wet hands smooth half the kibbi mixture into the tray, covering the bottom completely with a 1/2 in (1.5 cm) thickness.
Spread the filling evenly over the kibbi on the tray, then cover the filling with the remainder of the kibbi mixture to the same 1/2 in (1.5 cm) thickness.
Cut deep horizontal or diagonal lines through both layers of the kibbi to form square or diamond shapes so the ghee can penetrate.
Dot the remainder of the ghee on top of the kibbi in the tray and place in a moderate oven, 350-400 oF (180—200°C), until golden brown on top — approximately 1—1 1/4 hours.
Serve hot or cold with stews, yoghurt or salads.
With wet hands smooth half the kibbi mixture into the tray, covering the bottom completely with a 1/2 in (1.5 cm) thickness.
Spread the filling evenly over the kibbi on the tray, then cover the filling with the remainder of the kibbi mixture to the same 1/2 in (1.5 cm) thickness.
Cut deep horizontal or diagonal lines through both layers of the kibbi to form square or diamond shapes so the ghee can penetrate.
Dot the remainder of the ghee on top of the kibbi in the tray and place in a moderate oven, 350-400 oF (180—200°C), until golden brown on top — approximately 1—1 1/4 hours.
Serve hot or cold with stews, yoghurt or salads.
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