Baked Kibbeh

Ingredients

• fine bulgur1.5 cups
• ground lamb (or beef)2 lb, divided
• yellow onions2, divided (1 for shell, 1 for filling)
• ground allspice1 tsp
• ground cumin1 tsp
• ground cinnamon1/2 tsp
• kosher salt2 tsp, divided
• ground black pepper1 tsp
• pine nuts1/2 cup
• extra-virgin olive oil1/4 cup, divided
• fresh mint2 tbsp, chopped
• ice water1/2 cup, as needed

Steps

1. 1

   Soak and drain the bulgur.

   Soak the bulgur in cold water to cover for 15 minutes. Drain very well, squeezing out excess water.

2. 2

   Make the shell mixture.

   In a food processor, blend 1 onion to a paste. Add half the lamb (1 lb), half the spices, 1 tsp salt, and the bulgur. Process to a smooth, sticky paste, drizzling in ice water as needed. Chill.

3. 3

   Make the filling and toast pine nuts.

   Make the filling: dice the second onion. In a skillet, heat 2 tbsp oil and toast the pine nuts until golden. Set aside.

4. 4

   Cook onion and lamb with spices.

   In the same skillet, cook the diced onion until soft, 5 minutes. Add the remaining lamb, salt, spices, and brown for 8 minutes. Stir in the pine nuts and mint. Cool slightly.

5. 5

   Assemble the kibbeh layers.

   Heat the oven to 375°F. Press half the shell mixture into a greased 9-inch baking dish. Spread the filling on top. Cover with the remaining shell, smoothing the surface.

6. 6

   Score and oil the top.

   Score a diamond pattern across the top with a sharp knife. Drizzle generously with the remaining olive oil.

7. 7

   Bake and rest the kibbeh.

   Bake until deeply browned and pulling from the sides, 35-40 minutes. Rest 10 minutes, cut along the score lines, and serve with yogurt or salad.