In this recipe, both the pie shell and the filling contain kibbeh ground meat. The original recipe contains goat meat. We have replaced it with ground lamb.
8-10 PORTIONS
INGREDIENTS
PIE SHELL
- About 3⅕ cups (450 g) fine bulgur
- About 2 pounds (900 g) ground lamb
- 1 grated yellow onion
- Salt and pepper
FILLING
- 1⅓ cups (300 g) butter
- About 1 cup (150 g) chopped onion
- About 12 ounces (350 g) ground lamb, preferably coarsely ground
- ½ tablespoon nutmeg
- ½ tablespoon cardamom
- 1 piece of mastic (optional)
- ⅕ cup (27 g) pine nuts
INSTRUCTIONS
- Rinse and soak the bulgur grains for 10 minutes. Drain and mix with ground lamb and grated onion. Mix well until the batter is as smooth as possible. Season with salt and pepper.
- Melt the butter in a saucepan and fry the onion without darkening it. Add the minced lamb and spices.
- Fry the ground meat with onions until it is thoroughly cooked. Add pine nuts and stir fry them until they turn golden brown.
- Grease a round baking pan.
- Cover the bottom of the mold with half of the batter for the shell and spread the filling on top.
- Cover with the remaining batter and cut a pattern on the surface with a sharp knife. Place little pieces of butter on top.
- Bake at 350°F (175°C) until the surface has a beautiful color.
- Allow the pie to cool slightly and cut it into diamond shapes before serving.
