Tray Kibbeh

Ingredients

• Fine burghul
• Ground meat (smooth meat, especially for kibbeh)
• Kamouneh mix (a mixture of fine burghul with a variety of spices) *
• Salt, to taste
• 1 teaspoon ground cumin
• Some water (to knead the burghul and meat)
• 1 tablespoon oil
• Minced meat fried with onions
• Walnuts (optional)
• Naima Ibrahim, Umm Hadi

Method

1. Leave the fine burghul to soak in a little water for about an hour before starting to make the kibbeh.
2. Knead the soaked, fluffed-up burghul well with your hands, then add the pounded kamouneh mix and continue kneading well before adding the ground meat. (Amount as desired).
3. Continue kneading after adding the meat until the mixture is well combined.
4. Add salt and a pinch of ground cumin.
5. Place half the dough in a tray greased with a little oil, ghee, or butter, according to taste.
6. Meanwhile, prepare a filling of minced meat and onion with salt and spices, and you can add some walnuts if desired.
7. Spread the minced meat mixture over the first layer of kibbeh dough, then place the remaining kibbeh dough over the minced meat mixture.
8. Cut as desired into triangles or squares...and decorate the top of the tray as you like... also add small pieces of butter.
9. Place the tray in a hot oven at 200 degrees. Leave it until cooked through.
10. Kamouneh is the spice mix we buy ready-made. We put a little of it with fine burghul and half a dried onion with a few mint leaves in the electric blender and crush it. Add a few basil and marjoram leaves.