Baked Kibbe

Kibbe is a fried meaty bulgur dough with meat and nut filling. This version, from Feast From the Mideast by Faye Levy, is a quicker and healthier version. I've made a few changes to her recipe. It is slightly dry, but it should be served with a bowl of tahini or yogurt on the side for dipping and moistening - which makes a world of difference!

For the dough:

Place 2/3 cup bulgur wheat (finest grind) into a bowl and cover with 3 cups cold water. Refrigerate and soak for 10 minutes. Drain in sieve, squeezing excess liquid out. Place in large bowl.

Finely chop 1/2 onion in food processor. Add 12 oz. ground beef (1 1/2 cup), 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon coriander seeds, and 1 teaspoon cumin seeds (or ground) processing to a paste. Add 3 tablespoons of cold water and process briefly. Add this mixture to the bulgur, mixing well with hands. (C'mon! You know you want to get messy - and it's easier!)

In 2 batches, return mixture to processor and blend well. It should make a slightly sticky dough. Refrigerate for 30 minutes.

Meanwhile, make filling:

Heat 2 tablespoons oil in a heavy medium skillet. Saute 1 medium chopped onion till golden brown. Add 3/4 cup slivered almonds, sauteing for 1 minute. Add 12 oz. ground beef (or lamb), salt and pepper, 1 teaspoon coriander, 1 teaspoon cumin, 1 teaspoon cinnamon, and 1/2 teaspoon cardamom. (Drain excess fat if desired.) Transfer to bowl and add 1/4 teaspoon cayenne pepper. Taste and adjust seasonings. Let cool completely.

Preheat oven to 375 degrees and grease a 9-inch square pan. Divide dough in half, pressing one half in an even layer in pan. Top with filling. Divide remaining dough into small pieces, flattening each piece out. Set dough pieces on top of filling, and with moist fingers, press dough pieces together to seal them.

With a point of a sharp knife, score top in lines to make square or diamond cuts through to the bottom. Brush top generously with 2-3 tablespoons of olive oil. Cover with foil and bake for 10 minutes. Uncover, brush again with oil, and bake for 20 minutes more or till cooked through and browned.

Remove with a slotted spatula to remove excess oil before placing piece on plate. Be sure to serve with yogurt or tahini. We enjoyed ours with a spinach salad on the side.