Recipe ingredients
- 1/2 kg, 16 oz, ground lean meat
- 1/2 kg, 16 oz, 2 1/2 cups, burghul smooth cracked wheat, washed
- 1/2 teaspoon ground allspice, as desired
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 cup finely chopped onion
- 1/2 cup vegetable oil and butter mixture
- 1/4 cup shortening or butter, for greasing oven tray
- 1 cup finely chopped onion
- 1/2 kg, 16 oz, minced meat
- 1 cup shortening or butter
- 1 teaspoon salt
- 1/2 teaspoon ground allspice
- A dash of black pepper
- 1 cup fried pine nuts
Recipe method
- Filling:
- Saute onion with shortening over medium heat.
- Stir in meat, salt and spices.
- Cook for 15 minutes till tender.
- Remove from heat.
- Mix in pine nuts.
- Drain Burghul using a sieve, then press to remove excess water as much as possible.
- Process twice meat and onion using a food processor.
- Remove meat mixture. Knead meat and burghul with your hands.
- Process meat mixture another time in the food processor.
- Remove, add salt and spices. Knead another time with wet palms. Use cold water.
- Divide meat mixture into two, make from each 4 balls.
- Flatten each ball between your wet palms. Use cold water.
- Place the 4 flattened balls in a greased oven tray, 40x50 cm.
- Spread the 4 balls evenly using your wet palms, about 3 cm thick.
- Spread filling over meat.
- Cover filling with rest of the meat mixture repeating the same procedure as before.
- Run a knife blade around edge of tray, then score deeply into diamond shapes.
- Pour oil and shortening over top.
- Bake in a moderate heat oven for 30 minutes.
- Serve hot with salads and appetizers.
Other arab recipes:
Baked kibbi recipe
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