Recipe Index

Ingredients

• 1 cup fine bulgur wheat
• 2 cups boiling water
• 1 lb ground sirloin, for the shell
• 1 lb ground lamb, for the shell
• 1 large yellow onion, grated and squeezed fairly dry
• 2 teaspoons All Purpose Lebanese Spice Blend, for the shell (about 6 servings at 1 teaspoon each, divided as you like)
• 1 1/2 teaspoons salt, for the shell, or to taste
• 1/2 lb ground sirloin, for the filling
• 1/2 lb ground lamb, for the filling
• 1 medium yellow onion, finely chopped
• 2 teaspoons All Purpose Lebanese Spice Blend, for the filling (about 2 servings)
• 3/4 teaspoon salt, for the filling, or to taste
• 1/4 cup pine nuts, toasted
• 2 tablespoons clarified butter (ghee), melted, plus more for the pan

Method

1. Put the bulgur in a bowl, pour the boiling water over it, cover, and let it soak for 15 minutes. Drain in a fine sieve and squeeze out as much water as you can.
2. Make the shell: knead the drained bulgur with the 1 lb sirloin, 1 lb lamb, grated onion, spice blend, and salt — by hand or with a food processor in pulses — until it forms a smooth, paste-like mixture. Keep a bowl of cold water nearby and wet your hands as you work. Rest the mixture for 15 minutes.
3. Make the filling: cook the 1/2 lb sirloin and 1/2 lb lamb with the chopped onion in a dry skillet over medium-high heat for 8 to 10 minutes, breaking the meat up finely, until browned and its liquid has evaporated. Stir in the spice blend, salt, and pine nuts and let the filling cool.
4. Heat the oven to 400°F. Brush a 9-by-13-inch baking dish generously with ghee.
5. With wet hands, press a little more than half the shell mixture into the bottom of the dish in an even layer about 1/4 inch thick, smoothing it up the sides slightly.
6. Spread the filling evenly over the shell layer, leaving a narrow border.
7. Top with the remaining shell mixture, a handful at a time, flattening each piece between wet palms and laying it over the filling, then smooth the whole surface with wet hands to seal.
8. Score the top into diamonds with a wet knife, brush generously with the melted ghee, and cut a small hole in the centre if you like.
9. Bake for 40 to 45 minutes, until deep golden and crisp at the edges. Rest for 10 minutes, cut along the scored lines, and serve warm with salad or yogurt.

Prep: 30 min · Cook: 60 min · Total: 90 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data