Lebanese Baked Kibbeh

Step 1

Rinse the bulgur in cold water, drain, and cover to 1⁄2 inch with cold water. Soak for 1⁄2 hour, or until the bulgur is soft. If there is any visible water with the bulgur after soaking, squeeze it out of the bulgur before adding the bulgur to the kibbeh.

Step 2

Place an oven rack in the middle of the oven. Heat the oven to 400°F.

Step 3

Set a small bowl nearby filled with ice water, to soften the kibbeh mix and to wet your hands while you work. In a large bowl, knead the meat with the pureed onion and about half of the soaked bulgur. Dip hands in the cold water as you knead, adding about 1⁄4 cup of the water in total; be careful not to add too much water to the kibbeh or it will become mushy rather than simply soft. Add the rest of the bulgur and mix until it’s fully incorporated. Add the salt, pepper, cinnamon and cayenne, "kneading" the kibbeh to mix evenly.

Step 4

In a large sauté pan, warm the olive oil over medium heat until hot but not smoking. Add the diced onion and a half teaspoon of salt and sauté until soft, stirring occasionally. Add the ground beef and season with cinnamon, another half teaspoon of salt, and a few grinds of pepper. Cook until browned, breaking up the meat with a metal spoon into small bits as it cooks. Squeeze the lemon juice over the meat mixture. Stir in the pine nuts and set aside to cool.

Step 5

Coat a 9x13x2 inch or 10- to 14-inch round baking dish with oil. Set up a small bowl of ice water where you are working and use the water to coat your hands as you flatten and shape the kibbeh. Use half of the kibbeh to form thin, a flat layer covering the bottom of the baking dish. Smooth the layer with cold water.

Step 6

Spread the stuffing evenly over the flat kibbeh layer. Using the remaining kibbeh meat, form another thin, flat layer over the stuffing and smooth with cold water. Do this with about 1/2 cup of kibbeh at a time, flattening and laying into the pan. Dip your fingers in the cold water to smooth over the seams and press the top layer gently into the filling layer.

Step 7

Using the tip of a sharp knife, score the top of the kibbeh in squares or a traditional diamond pattern, cutting through to the center layer but not all the way to the bottom of the dish.

Step 8

Place a dab of butter on each square or diamond—this adds a wonderful savory flavor and moisture to the kibbeh. Bake in the center of the oven for about 50 minutes, or until the kibbeh is deep golden brown on top. Place the kibbeh under the broiler for a few minutes to encourage a crusty deep golden top.

Step 9

Cool for about 10 minutes before cutting and serving.