Baked Kibbeh

Two layers of spiced bulgur and beef dough baked around a filling of lamb, onion and walnuts, then cut into diamonds. A hearty main served warm.

Ingredients

• 300 g (1½ cups) fine bulgur
• 280 g (about 1 cup + 2 tbsp) lukewarm water
• 300 g lean ground beef
• 250 g ground lamb
• 150 g (2 small) onions
• 60 g (½ cup) walnuts
• 25 g (1½ tbsp) red pepper paste
• 30 g (2 tbsp) butter
• 40 g (3 tbsp) olive oil
• 6 g (1 tbsp) red pepper flakes
• 3 g (1½ tsp) cumin
• 2 g (1 tsp) black pepper
• 10 g (2 tsp) salt

Instructions

1. 1

   Put the bulgur in a large bowl, pour over the lukewarm water and stir. Cover and leave for 20 minutes until the water is absorbed.

2. 2

   Grate one onion and finely chop the other. Break the walnuts into coarse pieces.

3. 3

   For the filling, cook the ground lamb in a skillet over medium heat without added fat for 6-7 minutes. Add the chopped onion and cook 4-5 minutes more; stir in the walnuts, half the red pepper flakes, the black pepper and 3 g of the salt, and let cool.

4. 4

   Add the lean beef, grated onion, red pepper paste, cumin, remaining pepper flakes and remaining salt to the soaked bulgur. Knead with wet hands for 8-10 minutes until it forms a smooth, cohesive paste.

5. 5

   Heat the oven to 200 °C and grease a 28 cm round pan with a little of the olive oil. Press half the dough evenly over the base with wet hands, about 1 cm thick, and spread the filling on top.

6. 6

   Flatten the remaining dough into patties between your palms and lay them over the filling, smoothing with wet hands to seal the joins. Score into diamonds with a knife.

7. 7

   Melt the butter, mix it with the rest of the olive oil and pour it evenly over the top so it runs into the cuts.

8. 8

   Bake at 200 °C for 35-40 minutes, until deep reddish-brown and pulling away from the sides. Rest for 10 minutes, then lift out the pieces and serve.

Nutrition

Per serving