Kebbeh Bil Sanieh — Lebanese Baked Bulgur and Lamb Gratin

Ingredients

• Fine bulgur (n°1)300 g
• Minced lamb (shoulder)500 g
• Onion1 large
• Pine nuts50 g
• Olive oil4 tbsp
• Melted butter (or oil)50 g
• Ground cinnamon1 tsp
• Mixed spices (four-spice blend)1 tsp
• Salt and pepperto taste
• Chopped fresh parsley2 tbsp

Instructions

1. 1

   Rinse the bulgur and soak in a bowl of warm water for 15 min. Drain, pressing well to remove excess water.

2. 2

   In a pan, sauté the chopped onion in 2 tbsp olive oil until translucent. Add half the minced lamb, cinnamon, mixed spices, salt and pepper. Cook for 8 min. Add the pine nuts and parsley, mix and set aside.

3. 3

   In a large bowl, mix the drained bulgur with the remaining minced lamb, the rest of the olive oil, salt and pepper. Knead by hand for 5 min until you get a smooth dough. If needed, add 1-2 tbsp cold water.

4. 4

   Grease a baking dish. Spread half the bulgur dough on the bottom, pressing down firmly. Spread the lamb filling over it, then cover with the remaining dough. Smooth the surface and score diamond patterns with a knife.

5. 5

   Drizzle with melted butter and bake at 200°C for 30-35 min, until the top is golden and crispy.

6. 6

   Let rest for 10 min before cutting into portions. Serve with a lettuce, tomato and mint salad, or mint yogurt.