Kibbeh bil sanieh – baked bulgur and meat pie

Ingredients

• 300 g fine bulgur
• 400 g very finely minced lean beef for crust
• 1 onion for crust
• 1 tsp salt for crust
• 1 tsp ground cumin
• 400 g minced beef or lamb for filling
• 1 finely chopped onion for filling
• 40 g pine nuts
• 1 tsp allspice
• ½ tsp cinnamon
• ½ tsp salt for filling
• ½ tsp pepper
• 5 tbsp olive oil
• plain yoghurt and salad to serve

Method

1. 1Soak bulgur in cold water for 20 minutes and squeeze thoroughly dry. Process with 400 g beef, onion, salt and cumin into a smooth, shapeable mixture.
2. 2Sauté the filling onion in 1 tbsp oil. Cook minced meat through, add pine nuts, allspice, cinnamon, salt and pepper and cool.
3. 3Grease a dish about 24 cm wide with 1 tbsp oil. Press half the bulgur mixture evenly into the base with damp hands.
4. 4Spread over filling and cover with the remaining bulgur mixture, pressed into flat pieces and joined together. Score a diamond pattern on top and brush with the remaining oil.
5. 5Bake at 200 °C for 35–45 minutes until golden and cooked through. Rest for 10 minutes and serve with yoghurt and salad.