Baked Kibbeh

Ingredients

• 300 g bulgur, fine grade
• 700 g ground lamb
• 2 onion, finely chopped
• 1 tsp ground allspice
• ½ tsp ground cinnamon
• 1 tsp salt
• ½ tsp black pepper
• 60 g pine nuts
• 4 tbsp olive oil
• 2½ dl water, cold
• 2 tbsp olive oil, for the tray

Method

1. 1.

   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.

2. 2.

   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.

   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.

   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.