👨‍🍳 조리법

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.

   💡 전문가 팁: 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.

   💡 전문가 팁: Moisten your hands with water to prevent sticking.
6. 6

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

   💡 전문가 팁: 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.

   💡 전문가 팁: 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

   💡 전문가 팁: 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

   💡 전문가 팁: Resting allows the kibbeh to set, making it easier to slice.