Baked kibbeh in a round tray, scored into diamonds, made by Teta every Sunday and for anyone who arrived from abroad, which in her view was a kind of illness kibbeh could treat.
Ingredients
Fine burghul, soaked and squeezed
Lean lamb, pounded smooth — in a stone mortar, if you are Teta
Onion, cinnamon, allspice, salt
For the middle: minced lamb, onions and toasted pine nuts
Method
A layer of the kibbeh, the filling, another layer. Smooth it with wet hands, score it into diamonds right through, push your thumb into the centre, and pour olive oil over the top before it goes into the oven. The diamonds should be small enough to eat one in two bites.
Who made it
Teta, until 2013; her daughter-in-law Mona now, with a food processor, which Teta was told about and chose to forgive.