Ingredients
- 300 g fine bulgur
- 500 g lean lamb
- 1 onion
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- Salt and pepper to taste
- For the filling: 300 g ground lamb
- 1 onion
- 50 g pine nuts
- 30 g olive oil
- 1 teaspoon cinnamon
Step-by-step
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- Soak the bulgur, covered with water, for 15 min and drain, pressing well.
- For the filling, put one onion in the mixing bowl and chop 4 sec/speed 5. Add oil and sauté 5 min/120°C/speed 1. Add the 300 g meat, cinnamon and salt and cook 8 min/100°C/reverse/spoon speed. Add the pine nuts, mix and set aside.
- Wash the mixing bowl. Put in the other onion and chop 4 sec/speed 5.
- Add the 500 g lamb, drained bulgur, cinnamon, allspice, salt and pepper. Blend 30 sec/speed 6 into a smooth paste.
- Grease a baking dish. Spread half the mixture, cover with the filling and top with the other half, smoothing the surface.
- Score diamonds with a knife, drizzle with oil and bake at 200°C for about 35 min until golden.
Tips
- Wet your hands to handle the kibbeh mixture more easily.
- Serve with plain yogurt or labneh.
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