Kebbeh in oven

Country : Lebanon

2 ½ cups bulgur

2 ½ cups water

2 tbsp oil

1 onion, chopped

Pine nuts

200 g ground beef or lamb

400 g ground beef

Salt and pepper to taste

2 onions, chopped

Butter

-   Soak bulgur in water for 15 – 30 minutes.

-   Measure oil in a sauté pan and add onion, pine nuts and ground beef or lamb over high heat until browned. Set aside.

-   Drain bulgur from excess water and add the second quantity of beef or lamb to it. Add salt and pepper to taste.

-   Add second quantity of onions to bulgur mixture and work in a food processor until smooth.

-   Spread and press half the bulgur mixture in a buttered oven proof dish.

-   Top with panfried ground beef or lamb mixture then spread remaining bulgur mixture over filling.

-   Cut criss-crossing lines with knife through kebbe then dot with butter and insert in a medium oven until done.