Open Kibbeh Pie
A pie made of bulgur wheat shell stuffed with meat, spices and pine nuts.
Kibbeh (Arabic) or Kofte (Turkish) is the Syrian and Lebanese national dish, in which ground meat and bulgur wheat are mixed together to make a shell, stuffed with meat flavored with sweet spices and pine nuts, shaped into balls or torpedoes, and deep-fried. They are deliciously crisp and wholesome.
This variation of kibbeh is not traditional. It is more of a layered savory cake incorporating the essential elements – bulgur, ground meat, spices and pine nuts, plus the obligatory tahini dipping sauce spread on top. Serve it warm or at room temperature as a light meal, alongside a sharp aromatic salad such as tabbouleh or fattoush.
Ingredients:
1 cup (125g) fine bulgur wheat
1 cup water
6 tablespoons olive oil
2 cloves garlic, crushed
2 medium onions, finely chopped
1 green chili, finely chopped
12 oz grams ground lamb
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
2 tablespoons coarsely chopped cilantro
½ cup pine nuts
3 tablespoons flat-leaf parsley, coarsely chopped
2 tablespoons self-rising flour
Tahini sauce:
3 ½ tablespoons light tahini paste
2 teaspoons freshly squeezed lemon juice
1 teaspoon sumac
Kosher salt and freshly ground black pepper
Preparation:
Preheat the oven to 400F. Line the sides of an 8-inch/ 20 cm springform pan with parchment paper.
Place the bulgur in a large bowl and cover it with water. Leave for 30 minutes.
Heat 4 tablespoons of the olive oil in a large pan over medium high heat. Sauté the garlic, onions and chili until they are soft. Remove the onion mixture from the pan, return it to high heat, and add the lamb. Cook for about 5 minutes, stirring, until browned.
Return the onion mixture to the pan and add the spices, cilantro, ½ teaspoon salt, some freshly ground pepper, most of the pine nuts and parsley, leaving some aside for the top. Cook for a couple of minutes, remove from the heat, taste, and adjust seasonings.
Check the bulgur to see if all the water has been absorbed. Drain any remaining water. Add the flour, 1 tablespoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. Work this mixture with your hands until it holds together. Add a little more flour if it is too sticky. Press firmly into the bottom of the spring-form pan so that it is compact and level.
Spread the lamb mixture evenly on top and press it down a little. Bake for about 20 minutes, until the meat is quite dark brown and very hot.
While the kibbeh is in the oven whisk together the tahini paste, lemon juice, 3 1/2 tablespoons of water and a pinch of salt. You are after a very thick, yet pourable sauce. If needed, add a little extra water.
Remove the kibbeh from the oven and spread the tahini over the top, sprinkle with the pine nuts and parsley and return to the oven for 10-12 minutes, until the tahini sauce is just setting and has a little color, and the pine nuts are golden.
Remove the kibbeh from the oven and let it cool until it is warm or room temperature.
Before serving, sprinkle the top with the sumac and drizzle with the remaining olive oil. Carefully remove the spring-form pan sides and parchment paper and cut into wedges to serve. Lift gently so they don’t break.