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Aunt Louise's Baked Kibbeh

"This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!"

Ingredients :

• 1 cup bulgur wheat
• 2 cups boiling water
• 1/2 cup finely chopped onion, divided
• 2 teaspoons salt, divided
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon ground black pepper
• 1 pound ground beef
• 1 pound ground lamb, divided
• 1/2 cup pine nuts
• 1/4 stick salted butter
• 1/2 cup cherry tomatoes, or to taste
• 1/4 cup fresh mint leaves, or to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H35M

• Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish.
• Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top.
• Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish.
• Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond.
• Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.

Notes :

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