Baked kibbeh (kipe al horno) with tomato salad

Ingredients for 4 portions

• 250 gBulgur wheat, fine
• 400 gBeef mince, lean, for the shell
• 1Yellow onion, grated
• 15 gMint, leaves, chopped
• 1 tspCumin
• 3 mlChili flakes
• to tasteSalt
• to tasteBlack pepper
• 2 tbspRapeseed oil
• 2Yellow onions, chopped, for the filling
• 200 gBeef mince, for the filling
• 3 mlCinnamon
• 40 gPine nuts
• 3 tbspButter, melted

On the side

• 3Tomatoes, in wedges
• 1Cucumber, sliced
• 1Lemon, juiced
• 2 tbspOlive oil

Method

1. Cover the bulgur with cold water and leave to soak for 20 minutes.
2. Meanwhile, make the filling: toast the pine nuts in half the oil for 2 minutes, until golden, and lift them out. Soften the chopped onions in the same oil for 6 minutes. Add the mince for the filling and fry until browned. Stir the pine nuts back in and season with the cinnamon, salt and pepper.
3. Drain the bulgur and squeeze out the water firmly. Knead it with the mince for the shell, the grated onion, mint, cumin, chilli flakes, salt and pepper into a smooth paste, about 5 minutes.
4. Heat the oven to 200 °C and grease a baking dish of about 22 × 30 cm with the rest of the oil. Press half the paste into an even layer, spread the filling over it and cover with the rest of the paste, smoothing it with wet hands.
5. Score the top into diamonds, cutting right down to the base, and pour the melted butter over.
6. Bake for 35 minutes, until browned on top and crisp at the edges.
7. Meanwhile, cut the tomatoes into wedges and slice the cucumber, then dress with the lemon juice, olive oil and salt.
8. Leave to rest for 5 minutes, then serve the diamonds with the salad.

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