Kibbe Recipe

How to make it

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• Pre-heat oven to 180 C.
• Generously butter a medium sized casserole dish (5 x 7 inches)
• Cover the bulgar wheat with cold water and leave to soak.
• Chop up the onions and fry in a pan for about 5-7 minutes in olive oil until softened.
• Add cinnamon to the onions and continue frying gently until golden brown.
• Put half of the onion mixture into the wheat. Return the rest to the heat and add a bit more olive oil.
• When the oil has re-heated add the mushrooms, one handful of chopped mint, a handful of pine nuts and the tomatoes. (You can add salt. This is optional.) Cover the pan with a lid and cook on a moderate heat for 8-10 minutes.
• Take off lid and continue cooking for another minute or two but don't allow to dry out.
• Put half of the wheat mixture into the bottom of the casserole dish and press down lightly. Put the mushroom mixture on top of this and then add a final layer of the wheat mix.
• Sprinkle a few pine nuts on top of the dish and then dot generously with butter.
• Bake in the oven for 30 minutes. In the meantime mix a handful of chopped mint into a small pot of natural yoghurt.
• Serve the hot casserole with the yoghurt mix.