Kibbeh Pie

Spiced Minced Meat and Bulgur Wheat Pie

Portions:

6-8

Cook Time:

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.

Ingredients

  • 2 onions

  • 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

  • salt

  • olive oil

Preparation

Step One

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


Step Two

Mince one onion in a food processor until a paste forms


Step Three

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


Step Four

Preheat the oven to 200°C


Step Five

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


Step Six

Liberally oil a baking dish and using oiled hands, press half the dough into the base of the dish


Step Seven

Drain any excess liquid off the fried meat, and place on top of the dough, to form the middle layer of pie


Step Eight

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


Step Nine

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

Notes

Sicing the pie before baking is essential in this recipe!