To prepare the stuffing: Fry the chopped onions until tender with 1 tablespoon of vegetable oil. Add the remaining stuffing ingredients and cook until meat is brown. Remove from heat and set aside.

Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.

To prepare the kibbeh dough: In a food processor, combine all the kibbeh dough ingredients together. Grind until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In a bowl, knead the dough for a few seconds.

Divide the kibbeh dough in half. Coat a 30 cm diameter oven pan with 3 tablespoons of vegetable oil. With your hands, spread evenly the first half of the kibbeh dough making sure to cover the entire bottom of the pan.

Spread the filling evenly on top and cover it with the other half of the dough.

Using a knife, cut in slightly the kibbeh surface forming triangle or square shapes. Pour the rest of the vegetable oil evenly on the top then place the pan in the oven and bake at 180⁰C for 20-30 min.

Serve hot or at room temperature. Kibbeh can be served with cabbage salad or yogurt and cucumber salad.

Note: You can find the recipes ‘cabbage salad’ and ‘yogurt and cucumber salad’ in this application.