Dairy-Free and Nut-Free Baked Kibbeh

Ingredients

• 1.5 cups Fine bulgur wheat
• about 450 g Ground lamb
• 1 large Onion
• 0.25 cup Fresh mint
• 0.25 cup Fresh parsley
• 3 tablespoons Olive oil
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground allspice
• 1.5 teaspoons Salt
• 0.75 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak bulgur wheat in cold water for 30 minutes. Drain well, squeezing out excess water.
2. 2In a large bowl, combine ground lamb, soaked bulgur, grated onion, chopped mint, chopped parsley, cinnamon, allspice, salt, and pepper. Mix well with your hands.
3. 3Preheat oven to 190°C.
4. 4Grease a baking dish with olive oil.
5. 5Press half of the kibbeh mixture into the bottom of the baking dish.
6. 6Drizzle with remaining olive oil.
7. 7Bake for 40-45 minutes, or until golden brown and cooked through.
8. 8Let cool slightly before cutting into squares and serving.

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