Kibbeh comes in all forms, but most feature bulgur and meat. This version is adapted from Yotam Ottolenghi’s where the kibbeh is turned into a pie, making it much easier to make.
In place of the various spices use 1 tablespoon Jamie Geller Baharat to flavor this dish.
- Cook Time
- Prep Time
- 1/2 cup fine bulgur wheat, uncooked
- 6 tablespoons olive oil
- 2 garlic cloves, crushed
- 2 medium onions, finely chopped
- 1 green chilli, finely chopped
- 3/4 pound ground beef or lamb
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 2 tablespoon roughly chopped coriander
- 1/2 cup pine nuts
- 3 tablespoon roughly chopped parsley
- 2 tablespoon flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup prepared tahini
- 1 teaspoon sumac
1. Heat the oven to 350F. Coat an 8 inch springform pan with a thin layer of oil. Put the bulgur in a bowl, add 1 cup boiling water and set aside for 30 minutes.
2. Heat four tablespoons of oil in a large frying pan. Sauté the garlic, onion and chilli on medium-high heat until soft, remove from the pan, return it to high heat and add the lamb. Cook for five minutes, stirring, until brown. Return the onion mix to the pan, along with the spices, coriander leaves, salt, pepper and most of the pine nuts and parsley (save some for the end). Cook for a couple of minutes, remove from the heat, taste and adjust the seasoning.
3. Check the bulgur to see if all the water has been absorbed (strain if not). Add the flour, salt, pepper, a tablespoon of oil, and, with your hands, work into a pliable mixture that just holds together. Push firmly into the base of the tin so that it is compacted and level. Spread the lamb mix evenly on top and press down. Bake for 20 minutes, or until the meat browns further and is very hot.
4. Remove the kibbeh from the oven, spread the sauce on top, sprinkle with pine nuts and parsley, and return to the oven. Bake for 10 minutes, until the tahini is just set and the pine nuts are golden. Remove and leave to cool down. Before serving, sprinkle with the sumac and a drizzle of olive oil. Remove the sides of the tin and carefully cut the kibbeh into slices.