Baked Kibbeh (Beef Casserole)

Instructions

1. Rinse the bulgur in cold water, then soak it in fresh cold water for 15 minutes. Drain well and squeeze out excess moisture with your hands so it is soft but not wet.
2. Make the filling. Heat 1 tbsp olive oil in a frying pan over medium heat. Add the diced onion and cook for 5 to 6 minutes until softened and lightly golden.
3. Add the 250 g ground beef or lamb and cook for 6 to 8 minutes, breaking it up well, until browned and cooked through.
4. Stir in the pine nuts, 1 tsp seven-spice, ½ tsp cinnamon, ¾ tsp salt, and ¼ tsp black pepper. Cook for 2 minutes more, then remove from the heat and let the filling cool slightly.
5. Make the kibbeh mixture. Add the drained bulgur, remaining 250 g ground beef or lamb, chopped onion, 2 tsp seven-spice, 1 tsp cinnamon, 1½ tsp salt, ½ tsp black pepper, and 60 ml cold water to a food processor.
6. Pulse until the mixture becomes very fine, evenly combined, and holds together when pressed. If it feels dry or crumbly, add a little more cold water, 1 tbsp at a time. The mixture should feel soft and spreadable, not loose.
7. Lightly oil a medium baking dish or round ovenproof tray, about 23 x 33 cm or similar. Divide the kibbeh mixture into two equal portions.
8. Press the first half evenly into the bottom of the dish using damp hands. Spread the meat filling over it in an even layer, leaving a small border around the edge.
9. Flatten pieces of the remaining kibbeh mixture between damp palms and place them over the filling to cover it completely. Smooth the top gently with damp fingers until even.
10. Score the top into diamonds or squares with a sharp knife. Drizzle over 2 tbsp olive oil and 60 ml cold water.
11. Bake at 200 C for 35 to 45 minutes until the top is firm, lightly browned, and the edges are deeper golden.
12. Rest for 10 minutes before serving. Cut along the scored lines and serve warm.