Grandmas Kibbeh

Ingredients

Ingredients

• 2 lb lean ground beef (95% lean)
• 1 medium onion
• 1 cup brown bulgur
• 1/4 cup raw pine nuts
• 2 tsp kosher salt
• to taste black pepper
• 2 tbsp canola oil
• 4 tsp kibbeh spice mix

Instructions

1. Preheat oven to 450°F (230°C).
2. Rinse the bulgur under cold water in a fine-mesh strainer, then soak in a bowl of water for 20-30 minutes until softened.
3. Finely dice the onion and divide into two equal portions; set one half aside.
4. In a large bowl, combine the ground beef, 1 teaspoon kosher salt, 2 teaspoons kibbeh spice mix, and black pepper to taste. Mix thoroughly with your hands until well incorporated.
5. Divide the beef mixture into two equal halves.
6. Toast the pine nuts in a dry skillet over medium heat, stirring frequently until golden brown, about 3-5 minutes. Remove from heat and set aside.
7. Heat 2 tablespoons canola oil in a skillet over medium heat. Add half of the diced onion and sauté until softened and golden, about 5 minutes.
8. Add one half of the beef mixture to the skillet with the onions. Cook, breaking it up with a spoon, until browned, about 7-8 minutes. Stir in 1 teaspoon kibbeh spice mix and ½ teaspoon kosher salt. Adjust seasoning to taste, then remove from heat.
9. Drain the soaked bulgur well, squeezing out excess water by hand.
10. In a bowl, combine the remaining half of the raw beef mixture with the remaining half of the diced onion, the drained bulgur, ½ teaspoon kosher salt, and ½ teaspoon kibbeh spice mix. Mix until evenly combined, then divide this mixture into two equal portions.
11. Lightly oil an 11-inch by 7-inch baking dish (or similar 11x1-inch deep pan). Press one portion of the bulgur-beef mixture evenly into the bottom of the dish to form a thin layer.
12. Spread the cooked beef and onion filling evenly over the bottom layer.
13. Flatten the remaining portion of bulgur-beef mixture into a thin layer with your hands and place it over the filling, pressing gently to seal the edges.
14. Use a sharp knife to score the top layer in a diamond pattern, cutting all the way through to the bottom.
15. Bake at 450°F for 10 minutes to crisp the top, then reduce the oven temperature to 350°F (175°C) and continue baking for 25-35 minutes, until the kibbeh is cooked through and golden.
16. Let rest for 10 minutes before cutting along the diamond lines and serving.