Spiced Minced Meat and Bulgur Wheat Pie
2 to 2½ hours
Can I adapt this easily as a vegetarian or vegan?
Not this time, try another recipe instead!
A baked, family sized version of fried kibbeh parcels, this pie was a staple of my childhood.
400g lamb mince
400g beef mince
265g bulgur wheat
40g pine nut kernels
1 teaspoon baharat
1 heaped tablespoon paprika (sweet or spiced)
1 heaped tablespoon cumin
Place the bulgur wheat in a bowl and cover with enough hot water to come ½cm above the grains
Set aside to soak for an hour, until all the water has been absorbed
Mince one onion in a food processor until a paste forms
Combine the onion in a bowl with all the lamb, 130g beef, pine nuts, baharat and a pinch of salt
Dry-fry in a frying pan until the meat is browned and set aside
Preheat the oven to 200°C
In a food processor combine the remaining beef, the second onion, all of the bulgur wheat, cumin, paprika and a pinch of salt. Process into a smooth, thick dough
Liberally oil a baking dish and using oiled hands, press half the dough into the base of the dish
Drain any excess liquid off the fried meat, and place on top of the dough, to form the middle layer of pie
Forming large flat sections of dough with your hands, carefully create a second layer of dough on top of the meat. Use oiled hands to smooth over the top of the pie
Slice the pie and then bake for an hour to an hour and a half, until the top is crisp and the bottom of the pie is solid
Slicing the pie before baking is essential in this recipe!