Categories: arab, main, meat

Ingredients

• 1 pound/lb or about 500g of minced lean meat
• 2 cups of fine bulgur wheat
• 1 onion chopped/diced
• 1 teaspoon of allspice or 7 spices
• Salt & pepper (about half a teaspoon of each)
• 1/3 cup of vegetable oil
• For the filling:
• 2 cups of minced meat
• 1/3 cup pine nuts
• 1 cup of chopped onions
• Olive oil

Directions

1. Prepare the filling and let it cool while layering the kibbeh, so in a pan, add some olive oil, onions and pine nuts, after 1 minute add the minced meat and the spices, salt and pepper and mix. when the meat is cooked, set the cooked filling aside.

2. Preparing the kibbeh:

3. Wash the bulgur and drain, mix with the lean meat, onions, spices, salt & pepper and place in the food processor on low until the ingredients get mixed up together then place in a bowl and divide into 2 equal portions. Damp your hands in cold water (keep a small container next to you while layering the kibbeh, cause wet hands help even layering the kibbeh in the tray). When you finish the first layer add the filling, distribute evenly, then add the second layer of kibbeh, even the layer with your wet hand. Add 1/3 cup of vegetable oil on the top, and bake in a 375 degrees F oven until it’s golden and the meat is cooked. Before serving you can get rid of the excess of oil. Kibbeh needs to have enough oil to cook and brown otherwise the surface burns quickly. Serve with plain yogurt or a salad (or both :D like I do).

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