The Great Plotnik

Saturday, January 10, 2015

Open Kibbe

Bulgar and saffron crust, lamb, onions and pine nuts filling, tahini and and lemon juice topping, sprinkled with parsley and more pine nuts on top, and then baked. Thanks to Ottolenghi's "Jerusalem," from which I keep pulling new and delicious recipes. This one's a bit labor intensive but it's really good.


At 10:29 PM, Blogger mary ann said...

oh my

At 4:43 PM, Blogger Karen said...

I'll be right over.

At 12:51 AM, Anonymous Cousin Seattle said...

That looks DEEEE-VINE. Yum!


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