Kibbeh au four (Kibbeh bil Sanieh)

Rinse the fine bulgur briefly under cold water, then cover it with plain cold water in a bowl and let it sit until softened. Drain in a sieve and press out as much water as you can with your hands; it should feel damp, not wet.

• 450 g fine bulgur

✅ C'est prêt quand : the bulgur is soft and swollen, with no hard, crunchy grains left when you taste one

Melt the butter in a skillet over medium heat and cook the chopped onions until soft and lightly golden. Add the ground meat, breaking it up with a spoon, and cook until no pink remains. Stir in the pine nuts, cinnamon, allspice, salt and pepper, cook 2 minutes more, then set aside to cool completely.

• 2 tbsp butter
• 2 chopped onions
• 500 g ground lamb or beef
• 100 g pine nuts or walnuts
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 tsp salt
• 1/4 tsp black pepper

✅ C'est prêt quand : the meat is fully cooked through, the onions are golden, and the mixture smells warmly spiced