Saint Barbara Cookies Lebanese Recipes

AUNT LOUISE'S BAKED KIBBEH

Steps:

• Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
• Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
• Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
• Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
• Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.

SAINT BARBARA COOKIES (LEBANESE)

Steps:

• In mixer bowl, beat cooking oil into butter until blended, beat in sugar.
• Add orange juice, baking powder and baking soda, mix well.
• Add flour, a little at a time, to make a soft dough.
• Shape dough into 2-inch ovals and place on an ungreased baking sheet.
• Bake at 350 degrees for 20 to 25 minutes or until golden.
• Cool pastries on rack.
• Meanwhile Prepare Natif topping: In a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil.
• Boil gently, uncovered for 5 minutes.
• Dip cooled pastries into the warm syrup.
• Sprinkle immediately with nuts.
• Dry on wire rack.