Total Steps
7
Ingredients
14
Tools Needed
6
Ingredients
- 1 tablespoon Chopped fresh mint
- 2.5 cup Greek yogurt
- 3 cloves garlic, crushed
- 1/2 teaspoon Ground allspice
- 1/2 cup Pine nuts
- 8 ounce Minced lamb or veal
- 1 Onion finely chopped
- 2 tablespoon Oil
- 1 sprig mint, for garnish(optional)
- to taste Salt & fresh ground black pepper(optional)
- 1 tablespoon Melted butter
- 1 large Onion grated
- 3/4 cup Bulgur wheat
- 1 pound Finely minced lean lamb (or beef)
Instructions
Step 1
Preheat the oven to 375F degrees. Rinse the bulgur wheat in a sieve and squeeze out the excess moisture.
Step 2
Mix the lamb, onion and seasoning, kneading the mixture to make a thick paste. Add the bulgur wheat and blend together.
Step 3
To make the filling, heat the oil in a frying pan and fry the onion until golden. Add the lamb or veal and cook, stirring, until evenly browned and then add the pine nuts, allspice and salt and pepper.
Step 4
Oil a large baking dish and spread half of the meat and bulgur wheat mixture over the bottom. Spoon over the filling and top with a second layer of meat and bulgur wheat, pressing down firmly with the back of a spoon.
Step 5
Pour the melted butter over the top and then bake in the oven for 40-45 minutes until browned on top.
Step 6
Meanwhile make the yogurt dip: Blend together the yogurt and garlic, spoon into a serving bowl and sprinkle with the chopped mint.
Step 7
Cut the cooked kibbeh into squares or rectangles and serve garnished with mint and accompanied by rice and the yogurt dip.