Kibbeh in a Baking Tray

Ingredients

• 2 cups fine bulgur
• 400 grams finely pounded meat for kibbeh
• 3 cups water
• Quarter cup ground cumin
• 1 onion
• Mint leaves
• Marjoram
• 1½ tablespoons cumin
• / tablespoon sweet red pepper paste
• 3 tablespoons fine bulgur
• The filling:
• Note:
• These quantities for tray kibbeh require a baking tray 35 cm in diameter

Method

1. Soak the bulgur and the kammounah in water and leave them for half an hour ...
2. Rub the bulgur by hand and knead it well, adding a little water if needed..
3. Gradually add the pounded meat and knead until you obtain a cohesive and somewhat soft kibbeh dough
4. Divide the dough into two parts. Brush the baking tray with olive oil and spread the first part evenly. Add and spread the filling. For the second part, place it between two sheets of plastic film and roll it out to the size of the tray. Lift the top piece of film and carefully flip the dough over the filling and remove the excess edges.
5. Cut the kibbeh to taste and drizzle a small cup of olive oil over the surface. Place the tray in a preheated oven at 180°C and put it on the middle rack ...
6. When the sides of the kibbeh brown, turn off the bottom heat and switch on the top heat and let it brown well....
7. Note:
8. These quantities require a 35 cm diameter tray