Festival Recipe

Kibbe

Makes about 25 pieces

This version of kibbe, stuffed meatballs that are a national dish of Lebanon, is baked rather than deep-fried. Church bazaar chairman Rosalie Nahas says kibbe is traditionally served with whole-milk yogurt on the side.

The mixtures for kibbe can be made ahead, covered and refrigerated overnight. Baked kibbe freeze well. Based on a recipe from the booklet "Bazaar Favorites: Recipes From Our Kitchen" (2001 reprint) of Saints Peter and Paul Antiochian Orthodox Christian Church in Potomac.

For the shells:

1 to 1 1/2 cups fine-ground wheat bulgur*

1 large onion, cut into quarters

2 pounds lean ground lamb or beef

2 teaspoons salt

1 teaspoon freshly ground black pepper

For the stuffing:

3 tablespoons clarified butter*