• 17 Dec - 23 Dec, 2022
  • Mag The Weekly
  • Cookery


For the dough

· 2 cups fine bulgur

· 1 teaspoon salt

· ½ teaspoon black pepper

· ½ teaspoon paprika

· 1 teaspoon dried mint

· ½ teaspoon cumin

· 1 onion

· 450 g ground beef

· Vegetable oil

For the filling

· 2 onions, chopped

· 450 g ground beef

· Salt and pepper to taste

· ½ teaspoon all-spice

· ¼ teaspoon cinnamon

· ¼ cup pine nuts

For yogurt sauce

· 1 cup yogurt

· 1 cloves garlic

· 1 teaspoon dried mint


Place bulgur in a bowl and pour warm water over it. Wash and empty the water. Add the salt, pepper, paprika, dried mint and cumin to the bulgur and mix well. Grate the onion and add it to the bulgur. Add the beef and knead well until fully combined. Refrigerate for two hours. Heat olive oil in a pan over medium heat. Saute onion until golden. Add in ground beef, salt, pepper, allspice and cinnamon. Brown the ground beef until cooked. Stir in the pine nuts. Turn the heat off and set the filling aside. Preheat the oven to 200°C. Divide the dough in half. Coat a baking dish with non-stick spray. Spread half of the dough in the baking dish. Top with the filling. Spread the other half of the dough on top of the filling. Wet your hands so you can spread the dough easily. Cut the kibbeh to form diamond shaped balls. Bake in the oven until completely cooked. Let them cool for 10 minutes. Slice and serve with yogurt sauce.