Lebanese Baked Kibbeh

Ingredients

• Fine bulgur200 g
• Ground lamb (or beef)500 g
• Onion3 medium
• Olive oil4 tablespoons
• Pine nuts50 g
• Salt, black pepperto taste
• Lebanese 7-spice blend2 teaspoons
• Fresh mint (or dried)1 tablespoon
• Melted butter (or oil)3 tablespoons

Instructions

1. 1

   For the filling: sauté 1 chopped onion in 1 tbsp oil, add 250 g ground meat, pine nuts, salt, pepper, spices, cook 5 min. Set aside.

2. 2

   Place bulgur in a bowl, cover with warm water, let soak 10 min, then drain and squeeze out excess water.

3. 3

   In a large bowl, mix bulgur with remaining meat (250 g), 2 finely chopped onions, mint, salt, pepper, and spices. Knead by hand until a smooth dough forms.

4. 4

   Grease a rectangular baking dish. Press half the bulgur mixture into the bottom, smooth and poke with a fork.

5. 5

   Spread the filling evenly over the dough, then cover with remaining dough. Smooth the surface, score diamond patterns with a knife, and pour melted butter on top.

6. 6

   Bake at 180°C (350°F) for 35-40 min, until golden. Serve hot with mint yogurt or a tomato, lemon, and bell pepper salad.

7. 7

   Garnish with toasted pine nuts and fresh parsley at the table for a crunchy finish.