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Recipe: Ground Meat with Pine Nuts - Kufta Mabrouma


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  • Image © 2006 Habeeb Salloum

Serves 6 to 8

This is a speciality of Aleppo where it is baked and served in a round platter, with the rolls arranged in diminishing circles.

2 medium onions, very finely chopped
4 cloves garlic, crushed
1 egg, beaten
2 pounds finely ground lean lamb
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon allspice
1/4 teaspoon cayenne
4 tablespoons pine nuts
4 tablespoons melted butter
4 tablespoons water
2 tablespoons coarsely chopped parsley
1 lemon sliced

Place onions, garlic, egg, meat, salt, pepper, allspice and cayenne in a mixing bowl and thoroughly combine. Flatten mixture to about 1/4 inch thickness, then cut into 6 rectangular pieces. Press pine nuts into the longer side of each piece, then roll into crescent sausage shape. Tightly fit into a round casserole, then brush with butter and sprinkle with water. Cover and bake in a 300 F preheated oven for 1 hour, uncovered for the last 20 minutes, or until rolls are well-cooked. Place on a hot serving platter, then garnish with parsley and lemon slices. Serve with cooked rice or fried potatoes.

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Published on 10/1/06

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