Baked Layered Bulgur and Meat

Name: Baked Layered Bulgur and Meat (Kibbeh bil Sinayeh)
Yield: Serves 6 to 8
Ingredients: ¼ cup pine nuts, lightly toasted; 1 teaspoon freshly ground black pepper; 2 cups bulgur wheat or fine cracked wheat; 2 cups bulgur wheat or fine cracked wheat; 1 ½ pounds lean ground beef or lamb; 2 onions, finely chopped; salt to taste; 1 ½ pounds lean ground beef or lamb; ⅓ to ½ cup cold water; pinch of cayenne pepper; ½ cup (1 stick) margarine, melted; 1 pound lean ground beef or lamb; 1 pound lean ground beef or lamb; 2 teaspoons salt; 1 tablespoon ground cumin; 3 tablespoons olive oil

Kibbeh bil Sinayeh

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Traditionally, kibbeh are little football-shaped rounds of bulgur wheat mixed with meat and stuffed with a meat mixture. They are timeconsuming to prepare and practice is required to make them right. This is a simpler but equally traditional way to make kibbeh: bil sinayeh, or “on a tray.”

Ingredients

For the Stuffing

3 tablespoons olive oil
2 onions, finely chopped
1 ½ pounds

Main course
Gluten-free
Mediterranean

Method

To make the stuffing: In a large sauté pan, or skillet, heat the oil over medium heat and cook the onions for 8 minutes. Add the beef or lamb and cook until browned, stirring to break up any clumps. Add the salt, pepper, and pine nuts. Set aside.

To make the kibbeh, soak the bulgur or cracked wheat in cold salted water for 10 to 15 minutes. Drain and mix with the meat, onions, cu