Tray Kibbeh Recipe

Ingredients

• 1/2 kg finely ground meat for kibbeh
• 1/2 kg fine brown bulgur
• 1 teaspoon dried basil
• 1 teaspoon marjoram
• 1 teaspoon black pepper
• 1 teaspoon kibbeh spice
• 1 teaspoon ground cumin
• 1 teaspoon red chili powder
• salt to taste
• Filling:
• 200 g finely minced meat
• 2 onions, peeled
• 1 tablespoon ghee
• a pinch of black pepper
• pomegranate molasses (half a small cup)
• For the top of the kibbeh tray:
• 2 tablespoons olive oil
• 1 tablespoon ghee

Method

1. First, prepare the filling. Finely chop the onion and sauté it in the ghee until softened.
2. Add the ground meat and stir until cooked.
3. Add the salt, black pepper, and pomegranate molasses, stir, then turn off the heat.
4. Prepare the kibbeh dough. Soak the fine bulgur in lukewarm water for one hour.
5. Wash the bulgur, drain it, then squeeze it well.
6. Start kneading the bulgur alone with your palms for a while until the grains begin to break down.
7. Add the pounded kibbeh meat, salt, spices, basil, and marjoram over the bulgur and continue kneading.
8. Knead well until the bulgur softens and the kibbeh mixture becomes homogeneous.
9. Divide the dough into two parts and grease the tray with oil, then spread out the first part evenly. Wet your hand with olive oil to smooth the surface.
10. Spread the filling over the first kibbeh layer.
11. Spread the second kibbeh layer and smooth the surface well. Wet your hand with olive oil while spreading the kibbeh dough so the meat does not stick to your hand.
12. Wet a knife with water and cut the kibbeh in the tray as desired.
13. Distribute olive oil and ghee over the top of the tray.
14. Place the kibbeh tray in the oven at medium heat on the lower rack and bake for 20 to 30 minutes, depending on the strength of the oven.
    Timers: 30 min
15. Brown the top and serve immediately while hot.
16. Also from Arabic cuisine, try Yellow Basmati Rice with Chicken