Open kibbeh

A nontraditional, layered kibbeh “cake” made with bulgur and spiced lamb, baked in a springform pan and finished with a lemony tahini sauce and toasted pine nuts.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F / 200°C. Line an 8-inch / 20 cm springform pan with waxed paper.

Step 2

Place the bulgur in a large bowl and cover it with the water. Leave for 30 minutes.

Step 3

Meanwhile, heat 4 tablespoons of the olive oil in a large frying pan over medium-high heat. Sauté the garlic, onion, and chile until they are completely soft. Remove everything from the pan, return it to high heat, and add the lamb. Cook for 5 minutes, stirring continuously, until brown.

Step 4

Return the onion mixture to the pan and add the spices, cilantro, 1/2 teaspoon salt, a generous grind of black pepper, and most of the pine nuts and parsley, leaving some aside. Cook for a couple of minutes, remove from the heat, taste, and adjust the seasoning.

Step 5

Check the bulgur to see if all the water has been absorbed. Drain to remove any remaining liquid. Add the flour, 1 tablespoon of the olive oil, 1/4 teaspoon salt, and a pinch of black pepper and use your hands to work everything into a pliable mixture that just holds together; add a little bit more flour if the mixture is very sticky. Push firmly onto the bottom of the springform pan so that it is compacted and leveled. Spread the lamb mixture evenly on top and press it down a little. Bake for about 20 minutes, until the meat is quite dark brown and very hot.

Step 6

While you wait, whisk together the tahini paste with the lemon juice, 3 1/2 tbsp / 50 ml water, and a pinch of salt. You are after a very thick, yet pourable sauce. If needed, add a little extra water.

Step 7

Remove the kibbeh cake from the oven, spread the tahini sauce evenly on top, sprinkle with the reserved pine nuts and chopped parsley, and return to the oven immediately. Bake for 10 to 12 minutes, until the tahini is just setting and has taken on a little bit of color, and the pine nuts are golden.

Step 8

Remove from the oven and let cool until warm or at room temperature. Before serving, sprinkle the top with the sumac and drizzle with the remaining oil. Carefully remove the pan sides and cut the kibbeh into slices. Lift them gently so they don’t break.