Baked bulgur kibbeh with beef and pine nuts

Ingredients

For 1 serving

• Bulgur50 g
• Lean ground beef130 g
• Onion50 g
• Pine nuts8 g
• Cinnamonto taste
• Allspiceto taste
• Extra virgin olive oil8 g
• Greek yogurt 2%60 g
• Romaine lettuce80 g
• Saltto taste

Contains: gluten, lactose, nuts,

Method

1. Put the bulgur in a bowl, cover with cold water and soak for 15 minutes; then drain and squeeze it well in your hands. Meanwhile heat a conventional oven to 200 °C.
2. Grate the onion and divide it in half. In a bowl, knead the bulgur with about two thirds of the mince, half the onion, the cinnamon, the allspice and a pinch of salt, working it with your hands until smooth and compact.
3. Heat half the olive oil in a frying pan over medium heat and brown the remaining mince with the rest of the onion and the pine nuts for 5–6 minutes, breaking it up, until the meat is no longer pink and the pine nuts are golden; salt it.
4. Oil a small baking dish and press in half the bulgur mixture with wet fingers; spread the filling on top and cover with the remaining mixture, smoothing it. Score the top into diamonds with a knife and brush with the remaining oil.
5. Bake at 200 °C for 25 minutes, until the top is well browned and the edges come away from the dish. Serve in squares with the Greek yoghurt and the washed romaine lettuce, cut into strips.