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Buy Seasonal Food : If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Kibbee Bissaneeyeh - Lamb w/Wheat, Baked w/Stuffing Recipe

	Category	Lamb Recipes
	Views	72
	Ratings	0

Ingredients And Procedures

----------------------------------STUFFING---------------------------------- 2 tb Olive oil

1 lb Coarsely ground lamb

2 tb Pine nuts

1 lg Onion; finely chopped

Salt to taste Ground allspice; to taste -----------------------------------KIBBEE----------------------------------- 1 1/2 c Fine bulgur

2 lb Ground lamb; finely ground

1/4 c Cold water

2 Medium onion; grated

2 ts Salt

1/2 ts Ground allspice

1 pn Nutmeg; grated, pinch

1 pn Cayenne pepper (optional)

3 tb Butter; room temperature

Preheat the oven to 375F. Make the stuffing. Heat the oil in a saucepan and add the coarsely ground lamb, the pine nuts, onion, salt, and allspice. Cook, stirring, until browned. Set aside to cool as you make the kibbee base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or until softened. Drain well. Add the finely ground lamb, cold water, and onions and knead the mixture well. Keep moistening your hands so the mixture does not stick to them. Knead in the spices. Some like a thick kibbee, some a flatter one. About 1 1/2 inches is a good height. Depending on the height you want, butter a round or rectuangular baking pan with 1 Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high kibbee.) With wet hands, press half the kibbee mixture into the pan, patting it level. Spread the stuffing evenly over the base. Cover with the rest of the kibbee mixture and pat with moistened hands. With a knife dipped in cold water, cut a diamond pattern through the layers. Dot with the remaining butter. Bake for 10 minutes, then lower the heat to 325F. Bake for another 10 to 15 minutes, or until browned and bubbling. Do not overcook. Serve hot with yogurt and salad. Instead of making if one big fat kibbee, I like to make "meatballs." I take about 2 Tbl of meat mixture and flatten in the palm of my hand. Then I take about 1-2 tsp of filling and put that in the middle of the meat. Then I take another 2 Tbl of meat mixture, flatten and place over the meat with the filling. Shape into oval-shaped meatballs. Bake the same way as above. Shared by Rita Taule, Prodigy ID# BTVC62A.

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<h1>Kibbee Bissaneeyeh - Lamb w/Wheat, Baked w/Stuffing</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>----------------------------------STUFFING---------------------------------- 2 tb Olive oil <P>1 lb Coarsely ground lamb <P>2 tb Pine nuts <P>1 lg Onion; finely chopped <P>Salt to taste Ground allspice; to taste -----------------------------------KIBBEE----------------------------------- 1 1/2 c Fine bulgur <P>2 lb Ground lamb; finely ground <P>1/4 c Cold water <P>2 Medium onion; grated <P>2 ts Salt <P>1/2 ts Ground allspice <P>1 pn Nutmeg; grated, pinch <P>1 pn Cayenne pepper (optional) <P>3 tb Butter; room temperature <P>Preheat the oven to 375F. Make the stuffing. Heat the oil in a saucepan and add the coarsely ground lamb, the pine nuts, onion, salt, and allspice. Cook, stirring, until browned. Set aside to cool as you make the kibbee base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or until softened. Drain well. Add the finely ground lamb, cold water, and onions and knead the mixture well. Keep moistening your hands so the mixture does not stick to them. Knead in the spices. Some like a thick kibbee, some a flatter one. About 1 1/2 inches is a good height. Depending on the height you want, butter a round or rectuangular baking pan with 1 Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high kibbee.) With wet hands, press half the kibbee mixture into the pan, patting it level. Spread the stuffing evenly over the base. Cover with the rest of the kibbee mixture and pat with moistened hands. With a knife dipped in cold water, cut a diamond pattern through the layers. Dot with the remaining butter. Bake for 10 minutes, then lower the heat to 325F. Bake for another 10 to 15 minutes, or until browned and bubbling. Do not overcook. Serve hot with yogurt and salad. Instead of making if one big fat kibbee, I like to make "meatballs." I take about 2 Tbl of meat mixture and flatten in the palm of my hand. Then I take about 1-2 tsp of filling and put that in the middle of the meat. Then I take another 2 Tbl of meat mixture, flatten and place over the meat with the filling. Shape into oval-shaped meatballs. Bake the same way as above. Shared by Rita Taule, Prodigy ID# BTVC62A. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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