BAKED KUBBEH
This Middle Eastern specialty is made of ground beef or lamb combined with bulgur wheat and delicious aromatic spices. It can be served as a main dish or a side dish, but is sure to satisfy you both ways!
INGREDIENTS
For the base and top:
250g fine bulgur wheat
250g minced beef or lamb
1 onion, finely chopped
1 teaspoon all-spice
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon sumac
1/4 teaspoon cardamom
1/4 teaspoon coriander
For the meat filling:
500g minced beef or lamb
3 tablespoons pine nuts
2 tablespoons pomegranate molasses
1 onion, finely chopped
2 tablespoons olive oil
Pinch of cinnamon
Pinch of all-spice
Salt and pepper, to taste
PREPARATION
1. Soak the bulgur wheat in cold water for 30 minutes to an hour, then drain the water into a sieve and allow the bulgur to dry for about 15 minutes.
2. Using a food processor, add 250g of minced meat, onion and all the spices and seasonings and pulse to combine.
3. Then add the bulgur wheat, after it has dried, and continue pulsing until you achieve a dough-like texture. You may have to stop the food processor and scrape the sides every once in a while to ensure everything is fully incorporated and combined. Knead the mixture until it is smooth and well combined.
4. To make the meat filling, in a large pan, sauté the chopped onion in olive oil over medium-high heat until soft and translucent.
5. Stir in the minced meat, breaking it up with a spatula, then add the pine nuts.
6. Once the meat begins to brown, stir in the pomegranate molasses and spices.
7. Continue to cook until it is completely browned, then take off heat and allow to cool.
8. To assemble your dish, grease a baking dish and prepare a bowl of cold water to wet your hands and help you handle the meat and bulgur mixture more easily.
9. Divide the bulgur mixture into two equal halves, and spread the first half onto the base of the dish, spreading it evenly with slightly damp fingers.
10. Spread the filling over the base.
11. Then, to spread the top half of the bulgur mixture, you can do it in two different ways. One way is to take parts of it and flatten them between your hands before spreading them on top, continuing to do so with the rest of the mixture until the top is completely covered. Or, you could spread the top half onto some parchment paper and then transfer that on top of the dish, fixing the edges as needed. This is where the water is useful, as you continue to dab your fingers in the water to help you spread the top more easily.
12. Using a sharp knife, gently score the top of the dish with any pattern you like, or use cookie cutters to produce the patterns of your choice, and generously drizzle olive oil over the top.
13. Preheat your oven to 200°C, and bake uncovered for about 30-40 minutes, until it is a nice crispy brown color.
14. This dish is best served with cucumber and mint yogurt and a side of salad.
