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Kibbeh B'senyeh
Ingredients
- 1 1/2 pounds top round ground twice until soft
- 2-2 1/2 cups #1 bulgar wheat
- 1 large onion or 2 small onions, chopped finely
- 1 tsp allspice
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp pepper
- Olive oil
- 1/4 cup pine nuts
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Directions
- Soak bulgar in water until soft. Squeeze until all excess water removed, fluff, and set aside.
- Preheat oven to 400 degrees.
- In sauté pan, coat bottom of pan with olive oil and over medium heat, add onion.
- Sweat onions for 3-4 minutes, then add 1/2 pound of ground meat, salt and peppe, allspice, and cinnamon.
- With wooden spoon, mix and break up meat until brown. Add pine nuts. Mix and remove from heat. Set to the side.
- Take the rest of the meat, add 1/2 tsp salt and 1/4 tsp pepper and mix well with hands. Add the bulgar and mix well.
- In 12x9 Pyrex dish, grease bottom and sides well.
- Take half of the meat/bulgar mixture and flatten in the bottom of the greased pan, about 1/4 inch think and make sure it's flat and even.
- Take the meat and onion mixture and spread onto of the meat evenly. Press in gently with hands.
- Take the rest of the meat/bulgar mixture and add on top of the meat stuffing. Spread evenly and flat, and press down with hands.
- With knife, gently make a criss-cross pattern cutting only halfway down.
- Drizzle olive oil on top until well coated.
- Bake on 400 degrees for about 45 minutes or until cooked through. If looks dry during cooking, add a little oil.
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