Baked Kibbeh Tray

Ingredients

• 225 g fine white bulgur
• 225 g fine brown bulgur
• 600 ml hot water
• 400 g chicken breast
• 1 medium onion
• 1 tsp salt
• ¼ tsp black pepper
• ½ tsp paprika
• ½ tsp cumin
• 2.5 tbsp ghee
• 500 g crispy minced meat
• 1 tbsp ghee
• 1 large onion
• ½ tsp black pepper
• 100 g walnuts
• as desired almonds, for garnish
• 1 spoonful allspice / mixed spice
• tool rolling pin

Instructions

1. Place the fine white bulgur and fine brown bulgur in a bowl.
2. Add the hot water to the bowl until it covers the bulgur.
3. Cover the bowl and leave the bulgur to soak for about 40 minutes.
4. Prepare the filling in a pan over the heat by adding the ghee.
5. Add the crispy minced meat to the pan and fry until it changes color.
6. Add the chopped onion to the pan with the salt and black pepper, then cook the filling until combined.
7. Add the walnuts to the pan, mix them into the filling, then set aside.
8. Grind the chicken breast with the soaked bulgur in a food processor, or pound them, until the mixture becomes paste-like.
9. Add the grated onion to the bowl of bulgur and chicken.
10. Add the dough spices to the bowl: salt, black pepper, paprika, and cumin.
11. Knead the dough by hand until it holds together.
12. Grease the tray with ghee.
13. Line the tray with a first layer of kibbeh dough, spreading it evenly and thinly.
14. Spread the filling over the first layer in the tray.
15. Cover the filling with a second layer of dough in the tray and seal the edges.
16. Moisten the edges with water, then seal them well in the tray.
17. Score the kibbeh in the tray with a knife in a cross pattern, then cut along the marks into triangles or equal shapes.
18. Soak the almonds in water, then drain and distribute over the top.
19. Pour the melted ghee over the top.
20. Bake the tray in the oven on the lower rack first, until it sets and browns underneath, then brown the top.