Kibbeh

🛒 Ingredients

• Fine Bulgur Wheat 250 g · 830 kcal
• Lean Ground Lamb 800 g · 2000 kcal
• Onion 300 g · 120 kcal
• Fresh Mint Leaves 30 g · 15 kcal
• Allspice 8 g · 21 kcal
• Cinnamon 3 g · 8 kcal
• Pine Nuts 50 g · 340 kcal
• Olive Oil 40 g · 355 kcal
• Ice Water 120 g · 0 kcal

👨‍🍳 Instructions

1. Place bulgur in a bowl, cover with cold water for 15-20 minutes until softened, then drain well, squeezing out excess water.
2. In a food processor, combine drained bulgur, 500g ground lamb, 150g chopped onion, fresh mint, 5g allspice, 2g cinnamon, salt, and pepper; process until a fine dough forms, adding ice water as needed.
3. Sauté 150g chopped onion in 27ml olive oil until softened, then add 300g ground lamb, cooking until browned; drain excess fat, stir in pine nuts, 3g allspice, 1g cinnamon, salt, and pepper, then let cool.
4. Preheat oven to 190°C (375°F). Divide the kibbeh dough in half; press one half evenly into a greased baking dish, spreading the cooled filling over it, leaving a small border.
5. Carefully spread the remaining dough over the filling, sealing the edges. Score the top in a diamond pattern, brush with 13ml olive oil, and bake for 35-45 minutes until golden brown and cooked through.
6. Let the kibbeh rest for 10-15 minutes before cutting and serving.