Baked Kibbeh

Method

1. 1
   • bulgur 300 g
   • water 2½ dl

   Soak and drain the bulgur — Rinse the fine bulgur, then cover with cold water and let it soak for 20 minutes until softened. Drain well and squeeze out any excess water with your hands.

   ⏱20 min
2. 2
   • ground lamb 700 g
   • onion 2
   • ground allspice 1 tsp
   • ground cinnamon ½ tsp
   • salt 1 tsp
   • pine nuts 60 g
   • olive oil 4 tbsp

   Cook the lamb filling — In a small pan, warm 2 tbsp olive oil and sauté half the chopped onion with the pine nuts until golden. Add half the ground lamb, allspice, cinnamon and a pinch of salt, and cook until browned. Set this filling aside to cool.

3. 3
   • bulgur 300 g
   • ground lamb 700 g
   • onion 2
   • salt 1 tsp
   • black pepper ½ tsp
   • water 2½ dl

   Blend the bulgur shell — In a food processor, blend the drained bulgur with the remaining raw ground lamb, remaining onion, salt and black pepper until you have a smooth, sticky paste. Work in a little cold water if needed to keep it pliable.

4. 4
   • bulgur 300 g
   • ground lamb 700 g
   • olive oil 4 tbsp

   Layer and score the kibbeh — Oil a baking tray and press half the bulgur-lamb paste evenly into the bottom. Spread the cooked filling over it, then top with the remaining paste, smoothing the surface with wet hands. Score into diamonds and drizzle with a little olive oil.

5. 5

   Bake until golden — Bake in a preheated oven at 200°C (390°F) for 35-40 minutes until deep golden brown on top. Let rest for 10 minutes before cutting along the scored diamonds and serving.

   ⏱40 min