Ingredients
Method
1.Preheat oven to 180°C. Place burghul in large bowl, cover with cold water, stand 15 minutes; drain. Rinse burghul under cold water, drain; squeeze to remove excess moisture.
2.Using hands, combine burghul, chicken, onion, garlic, tarragon, pepper and allspice in large bowl. Divide kibbeh mixture in half. Using wet hands, press half the kibbeh mixture evenly over base of oiled 26cm x 32cm baking dish.
3.To make filling, combine pine nuts, tomato, cinnamon and parsley in medium bowl. Spread filling evenly over kibbeh base.
4.Press remaining kibbeh mixture evenly over filling; gently smooth top with wet hand. Use wet knife to cut through kibbeh to form diamond shapes. Dot each diamond with a pinch of butter.
5.Bake kibbeh, uncovered, about 1 hour or until cooked through. Drain away excess oil before serving.
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