👨‍🍳 作り方

1. 1

   Rinse bulgur and soak in water for 15-20 minutes until softened. Squeeze out excess water thoroughly.

   ⏱️ 20 minutes
2. 2

   In a large bowl, combine the soaked bulgur, 500g of ground meat, half the onions, allspice, cinnamon, salt, and pepper. Knead until a smooth, cohesive dough forms. Add a little water if needed to achieve the right consistency.

   💡 プロのコツ: The mixture should be pliable and not sticky.
3. 3

   For the filling, sauté the remaining onions in 2 tbsp olive oil until softened. Add the remaining 250g ground meat and cook until browned. Stir in salt, pepper, and any additional spices to taste. Mix in the toasted pine nuts.

   ⏱️ 15 minutes
4. 4

   Preheat oven to 190°C (375°F). Grease a baking dish (approx. 9x13 inch) with olive oil or ghee.

5. 5

   Press half of the bulgur mixture evenly into the bottom of the prepared baking dish.

   💡 プロのコツ: Moisten your hands with water to prevent sticking.
6. 6

   Spread the meat and pine nut filling evenly over the bulgur base.

   💡 プロのコツ: Ensure the filling is spread to the edges.
7. 7

   Cover the filling with the remaining bulgur mixture, pressing it down to seal. You can score the top in a diamond pattern or create decorative shapes.

   💡 プロのコツ: Use a knife dipped in water for scoring.
8. 8

   Drizzle the remaining 2 tbsp olive oil or ghee over the top. Bake for 50-60 minutes, or until the top is golden brown and firm.

   ⏱️ 60 minutes

   💡 プロのコツ: If the top browns too quickly, you can loosely tent it with foil.
9. 9

   Let the kibbeh rest for at least 10-15 minutes before cutting into squares or diamonds and serving.

   ⏱️ 15 minutes

   💡 プロのコツ: Resting allows the kibbeh to set, making it easier to slice.