I cook dinner almost every day. Constant Companion is most appreciative. Daughter has more recently complimented my carefully and creatively constructed meals. I enjoy them, too, for dinner and frequently for leftovers on the following days.

But nothing has really been noteworthy or worth to write. Perhaps it’s because I’m repeating recipes favored by our household. Perhaps it’s because they are just not photogenic.

I have an archive of photos where I file away dishes I’ve made and am mining it today. Perhaps I’ll excavate one of these recipes and add it to the repertoire, of course as always, depending on what’s in the larder!

One of my favorite dishes is kibbee (or kibbeh), a Lebanese meat dish that can be fried or baked. Restaurants usually serve the sort of torpedo-shaped fried concoctions.* Since I rarely resort to frying as a cooking technique I bake my kibbee. This recipe comes from The Food and Cooking of the Middle East published by Hermes House that was sold by the late Borders Book Store. I have a number of volumes from this series not only for the excellent recipes, but also the information on food history, ingredients, and more.

*Middle Eastern meat patties tend to be oval-shaped. Some years ago, the assignment on a tv cooking show was to prepare hamburgers. An outspoken Iranian-American contestant prepared her traditionally shaped oval “patty” and was roundly criticized by the ignorant judges. Yes, I was disappointed by they lack of cultural knowledge.

Baked Kibbee.  Preheat the oven to 350, a moderate temperature, grease a shallow ovenproof dish. In a bowl, mix well one pound of ground lamb, one grated onion, and one tsp. each -cumin, cinnamon, and allspice, and salt and pepper. Add 2/3 cup of finely ground bulgur, rinsed and drained, knead til mixed, about 10 minutes. You can also mix in a food processor, the texture will be different.

Spread the mixture in the greased dish, flatten the top and spread 2-3 tbsp. of oil on the surface. With a sharp knife, cut diamond shapes. Bake for about 30 minutes.

Make the topping. Heat oil in a frying pan and cook 2-3 sliced onions til they brown. Add 2-3 tbsp. pine nuts, stir til golden. Add one tsp. cinnamon and 1 tbsp. pomegranate molasses, salt and pepper to taste.

When the kibbeh is ready, spread the onion mixture over the top and return to oven for five minutes.

Lift portions to a serving plate and top with 2 tbsp. tahini (I think I skipped this step) and garnish with parsley.

Serve with a pilaf dish and tossed green salad.