Kibbeh Bake

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Recipe's preparation

FILLING

Place onion and garlic into mixing bowl and chop 5 sec on speed 5. Set aside.

Place minced meat into the mixing bowl and cook 10mins/varoma/"Counter-clockwise operation" /speed 1.

Add onion and garlic, salt and spices. Cook for a further 5mins/varoma/"Counter-clockwise operation" /speed 1.

Add pine nuts and stir through with the spatula.

Set aside.

KIBBEH

Place onions in mixing bowl and chop 5 sec on speed 5. Scrape down sides of bowl.

Squeeze the water by hand out of the burghul and add to the mixing bowl.

Add minced meat, salt and spices to the bowl and mix using turbo bursts, until it forms a paste.

 

Preheat oven to 180deg and oil a deep baking dish. Moisten hands with water and layer the dish with half of the kibbeh mixture by forming small balls and flattening into the dish. Smooth the surface ensuring no gaps. Spread the cooled meat filling on top, pressing it down a little. Layer with sliced tomato. Top with the remaining kibbeh mixture using the same technique. Sprinkle unsoaked burghul over the top. Slice diagonally into triangles. Brush with olive oil and bake for approx 65mins, until top browns and crisps.