We followed this NYT recipe: https://cooking.nytimes.com/recipes/1013841-baked-lebanese-kibbe Our modifications: first, we used minced beef instead of lamb. Second, instead of grating a small onion for the meat mixture, we puréed it in a handheld mixture. Third, instead of saving half of the onion-pine nut mixture for topping, we used the entire amount as the middle layer of the casserole. The kibbe may look more attractive with the onion topping, so perhaps the next time we will follow the NYT instructions. (Apr. 2018)
Cooking Adventures 