Recipe Courtesy Tawfik Shehata, Taboo Resort, Gravenhurst, OntarioAlternately instead of baking the kibbeh, you can make individual kibbeh by taking a golf ball sized ball of the bulgar mixture into the damp palm of your left hand, and with your right thumb make a hole in the centre about ¾ of the way through. While turning with your left hand, work with your thumb to make it into a thin shell without any cracks. Fill with the ground beef mixture. Seal the top and roll into a pointed egg shape. Wet hands as needed to prevent from sticking. Heat oil to 340 degrees F. Fry the kibbeh until they are a dark golden brown. Eat hot or cold. Can also be frozen once they have been cooked.
Soak bulgar in cold water for 5 minutes. Drain and squeeze out excess water. Set aside.
Preheat oven to 350 degrees F.
Butter a 12 x 9-inch stainless steel or aluminum pan.
Puree cubed beef until smooth in bowl of food processor. If beef is too sticky add 1 to 2 tbsp. of water. Remove and set aside.
In the same food processor bowl put coarsely chopped onion and ground coriander. Puree. Add squeezed bulgar and salt and pepper. Puree to combine. Transfer to a bowl. Mix by hand to combine. Return mixture to food processor in small batches and pulse until smooth. Try to work as quickly as possible so meat remains cold.
Keep a bowl of ice water next to your workstation. Dip your hands into the water as needed so meat doesn’t stick to your hands. Return mixture to bowl and divide mixture in half. Cover half the mixture with plastic wrap and set aside.
Divide the uncovered mixture into 6 equal parts. Dip your hands in the cold water and flatten each piece. Place in the buttered pan. Wet fingers again and gently flatten until all gaps are covered and smooth to even thickness.
In a large frying pan, heat 2 tbsp. olive oil over medium high heat. Add ground beef and onion and cook until browned, adding the Egyptian seven spice and pine nuts just before removing mixture from the pan. Adjust seasoning. Cool mixture in the refrigerator.
Spread the cooled ground beef mixture evenly on top of the bulgar and beef mixture in the buttered pan. Cover with the remaining bulgar and beef mixture, spreading evenly to cover. Gently flatten surface as much as possible with wet fingers.
With a wet knife cut kibbeh into desired serving size, i.e. squares, diamonds or rectangles. Pass knife around sides of pan. Drizzle with melted butter and remaining ½ cup olive oil. Bake in oven on middle rack until brown and crispy on top, about 45 to 60 minutes. If excess butter or oil remains drain off while kibbeh is still hot.