Agias Sofias 16, Corfu 49100, Greece
T. +30 26610 33848 | M. 6947 704919 | E. firstname.lastname@example.org
SERVINGS 8 servings
2 tablespoons olive oil plus more for greasing pan & drizzling on top
450gr lean ground beef 95%
1 large onion diced
1 teaspoon salt
1 tablespoon Lebanese 7 Spice
¼ cup pine nuts plus more for topping
1 ½ cups fine bulgur wheat
½ cup water
1 large onion quartered
½ cup packed fresh mint
¼ cup Kamouneh spice +1tsp salt (available on our website)
450gr 100% lean ground beef
2 teaspoons Lebanese 7 Spice
Heat the olive oil. Add the beef and onions and cook until the beef is browned, about 8-10 minutes. Season with salt and 7 Spice and fold in the pine nuts.
To prepare the base meat mixture, add the bulgur wheat to a medium bowl along with the water, leave for 10 minutes to absorb all the water.
Transfer soaked bulgur to a food processor along with the onion, mint, kamouneh spice plus 1 tsp salt . Blend until well combined.Add the lean beef to the food processor, along with the Lebanese 7 Spice. Blend again until a meat paste forms. Divide the mixture in half.
Assemble and Bake:
Preheat oven to 200°C and grease a 14-inch round baking dish with olive oil.
Spread half of the kibbeh mixture on the bottom of the prepared baking dish. Spoon all the hashweh filling on top of the base layer. Finally, grab handfuls of the remaining kibbeh mixture and press down on top of the hashweh. Wet your hands with water to easily spread the mixture and fill in the gaps so it’s smooth.
Slice kibbeh diagonally to form small diamonds. Top with pine nuts, and drizzle with olive oil to coat the top layer. Bake until meat is fully cooked and pine nuts look toasted, about 40-45 minutes.
Serve with yogurt mint sauce or tahini sauce, tomatoes and
Sahtain 🙂 ( lebanese for bon apetite)