Ingredients
Kibbeh
Filling
Method
Baked kibbeh
1.Oil 25cm x 32cm baking dish.
2.In a medium bowl, cover burghul with cold water; stand 10 minutes.
3.Meanwhile, sprinkle salt over onion; stand 10 minutes.
4.Make filling.
5.Drain burghul, squeezing with hands to remove as much water as possible.
6.Rinse onion under cold water; squeeze dry in absorbent paper.
7.In a large bowl, combine burghul, onion, lamb, pepper, allspice and the iced water; knead about 10 minutes or until mixture forms a smooth paste. (To ensure kibbeh mixture stays cold and smooth, knead in a small piece of ice from time to time.)
8.Using wet hands, press half the kibbeh mixture evenly over base of dish.
9.Preheat oven to 180°C/160°C fan-forced.
10.Drain away oil from filling; spread filling evenly over kibbeh layer. Shape remaining kibbeh mixture into large patties; place patties over filling. Using wet hands, join patties to cover filling completely; smooth top with wet hands. Using wet knife, cut through kibbeh to form diamond shapes. Dot each diamond with a pinch of butter.
11.Drizzle kibbeh evenly with oil. Cook, uncovered, about 1½ hours or until cooked through. Drain away excess oil before serving.
Filling
12.Heat oil in medium frying pan; cook lamb, stirring, over high heat, until browned all over. Add onion; cook, stirring, until browned lightly. Stir in spices and seasonings; remove from heat, stir in nuts.
