👨‍🍳 조리법

1. 1

   Rinse the fine bulgur wheat and let it soak in cold water for 20 minutes. Drain thoroughly, squeezing out excess water.

2. 2

   In a large bowl, combine the drained bulgur, ground lamb, ground beef, half of the chopped onions, allspice, cinnamon, salt, and pepper. Knead the mixture with your hands until it forms a cohesive dough.

3. 3

   In a separate bowl, mix the remaining chopped onions with pomegranate molasses, pomegranate seeds, 1/2 tsp salt, and 1/2 tsp pepper. This is your filling.

4. 4

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

5. 5

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

6. 6

   Spread the pomegranate filling evenly over the kibbeh base.

7. 7

   Top with the remaining kibbeh mixture, pressing gently to seal the edges. Score the top into diamond or square shapes.

8. 8

   Drizzle the melted butter over the top of the kibbeh. Bake for 50-60 minutes, or until the top is golden brown and cooked through.

9. 9

   Let it rest for 10 minutes before serving.