👨‍🍳 조리법

1. 1

   Rinse bulgur wheat and soak in cold water for 15-20 minutes until softened. Drain well, squeezing out excess water.

2. 2

   In a large bowl, combine the drained bulgur with 1 lb of the ground meat, half of the chopped onions, allspice, cinnamon, salt, and pepper. Knead until well combined and a paste-like consistency is formed. You may need to use a food processor for a smoother texture.

3. 3

   In a separate pan, heat 2 tbsp of olive oil or ghee over medium heat. Add the remaining chopped onions and sauté until softened, about 5-7 minutes.

4. 4

   Add the remaining 0.5 lb of ground meat to the pan with the onions. Cook, breaking up the meat, until browned. Season with salt and pepper. Stir in pomegranate molasses if using.

5. 5

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

6. 6

   Spread half of the bulgur mixture evenly in the prepared baking dish. Layer the spiced meat and onion mixture over the bulgur. Top with the remaining bulgur mixture, pressing gently to seal.

7. 7

   Score the top layer of the kibbeh into diamond or square shapes. Drizzle with the remaining olive oil or ghee.

8. 8

   Bake for 40-50 minutes, or until the top is golden brown and the kibbeh is cooked through.

9. 9

   Let it rest for 10 minutes before cutting and serving.