Levantine Kibbeh

Ingredients

• veal½ kg
• Fine bulgur½ cup
• Medium onions2 medium onions
• salt, pepper, allspice, and cinnamonto taste
• Ghee2 tbsp
• Asag (minced meat filling with pine nuts)the amount produced from the Asag recipe

Allergens (inferred from ingredient names): cereals_gluten, milk, nuts

Nutrition per serving (modelled estimate, not measured): kcal 360, protein 22, fat 22, carbs 18, fiber 3, sugar 1

Original steps

1. Finely mince the meat with a little salt, then mince the onions and add them to the minced meat and process twice more.
2. Wash the bulgur several times and drain it thoroughly.
3. Add the bulgur to the minced meat, mix well, and season with spices, then process this mixture twice more.
4. Shape the mixture into egg-sized pieces, press a hole in the center with your finger, fill with a portion of the Asag, and seal it so that it remains hollow.
5. Fry in oil or ghee.
6. Additional method: After preparing and filling the kibbeh as described above, grease a tray and place half of the kibbeh mixture in it, then add a layer of Asag and pine nuts, then top with the remaining kibbeh mixture. Drizzle the surface with ghee or butter and cut into samosa-like shapes, then bake in a medium oven until cooked through and lightly browned on top.