Kibbee

Kibbee

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Today’s recipe by Rosemary Kallail and Ester Henry for the annual St. Mary Mediterranean Festival.

Kibbee

5 pounds ground sirloin (finely grounded)
5 cups fine wheat (measure dry)
3 T salt
1 teaspoon pepper
1 teaspoon cinnamon
1 cups onions ( finely chopped, mushy so you can see no onion)

5 pounds – Hushwee Meat goes in the middle layer of Kibbee
Cook in pan on top of stove
Ground sirlion 90/10 lean
salt -2 tablespoons
pepper — 1 tablespoon
cinnamon — 1/2 tablespoon
Wash and clean the measured dry wheat. Add meat and wheat, then seasonings and onion. Mix by hand. Add cold ice water as needed to keep moist.

8 x 8 inch pan
¾ of pound kibbee on bottom
½ cup packed hushwee in the middle cover it completely
¾ of pound kibbee on top
Cut into Diamonds and top with ½ teaspoon canola oil

Bake
400 degrees — 20 min. 8×8

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