Baked Kibbeh with Onion and Pine Nut Topping
Kibbeh base:
- 2/3 cup fine-ground bulgur
- 1 medium onion, cut in quarters
- 1 pound lean, boneless leg of lamb
- ½ teaspoon salt
- black pepper
- 1 teaspoon cinnamon
- 2 tablespoons vegetable oil
- 1 pound onions, sliced
- 3 tablespoons extra virgin olive oil
- ¼ to 1/3 cup pine nuts
- salt and black pepper
- ½ teaspoon ground cinnamon
- pinch of ground allspice
- ½ to 1 tablespoon pomegranate molasses (optional)
Instructions:
Kibbeh forms a major part of the national dishes of Lebanon.
- For the kibbeh base, rinse the bulgur in a fine sieve under cold running water and drain well. Purée the onion in the food processor. Add the meat, salt, pepper, and cinnamon and blend to a paste. Add the bulgur and blend to a smooth, soft paste.
- With your hand, press the paste into the bottom of an oiled, round, shallow baking dish or tart dish, about 11 inches in diameter. Flatten and smooth the top and rub with 2 tablespoons oil. With a pointed knife, cut the contents into 6 wedges through the center, and run the knife round the edges of the dish. Bake in an oven preheated to 375°F for about 30 minutes, until browned.
- While the kibbeh base is baking, prepare the topping. Fry the sliced onions in the olive oil until they are golden brown, stirring often. Add the pine nuts and stir until lightly colored. Add a little salt and pepper, the cinnamon, and allspice and, if you like a slightly sweet-and-sour Bavor (I do), the pomegranate molasses. Cook, stirring for a minute or so.
- Serve the kibbeh with the topping spread over the top.