Lebanese baked kibbeh with spiced beef filling

Ingredients

For the bulgur shell

• 180 g fine bulgur
• 180 ml cold water
• 300 g lean ground beef
• 150 g onion (finely grated)
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp fine salt
• 1/2 tsp black pepper

For the filling

• 1 tbsp olive oil
• 100 g onion (finely chopped)
• 300 g lean ground beef
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 3/4 tsp fine salt
• 1/2 tsp black pepper
• 25 g pine nuts

For the top

• 1 tbsp olive oil

Preparation

1. Heat the oven to 200°C. Put the fine bulgur in a bowl, pour over 180 ml cold water and soak for 15 minutes. 2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the chopped onion for 2 minutes, then add 300 g beef, 1 tsp allspice, 1/2 tsp cinnamon, 3/4 tsp salt and 1/2 tsp black pepper. Break the beef into small pieces and cook for 5 minutes, until browned; stir in the pine nuts for the final minute. 3. Drain the bulgur and press out excess water. In a food processor, pulse 300 g beef with the grated onion, 1 tsp allspice, 1/2 tsp cinnamon, 1 tsp salt and 1/2 tsp black pepper until finely mixed. Add the bulgur and pulse until the mixture holds together when pressed. 4. Brush a 20 x 25 cm baking dish with a little of the remaining 1 tbsp olive oil. Press half the bulgur mixture into the dish, spread the beef filling over it, then cover with the rest of the bulgur mixture and press the surface flat. Score the top into diamonds and brush with the remaining oil. 5. Bake for 35 minutes, until the top is browned at the edges. Rest for 10 minutes before cutting into wedges.