Ingredients
Fine Bulgur2 cup- Fine minced meat1 kilogram
- Large onion1 piece
- Butter or ghee50 grams
Vegetable Oil1 teaspoon- Pine nuts0.5 cup
Spices0- Salt to taste0
Steps
- 1
Soak the bulgur in hot water until it becomes soft. Rub the bulgur with your hands and drain the water.
5 minRequired Tools:
Mixing Bowl - 2
Divide the meat into two portions: 200g and 800g.
1 min - 3
Toast the pine nuts over the fire until they turn golden, finely chop the onion and sauté it over low heat until it wilts.
5 minRequired Tools:
Frying Pan - 4
Mix the bulgur well with 800g of the fine meat using your hands by kneading and rubbing, or you can use a special meat grinder if available. Add a portion of the chopped onion to the mixture, then add salt, spices, and basil.
10 min - 5
When the mixture holds together, divide it into two equal-sized balls, wetting your hands with water to prevent sticking.
5 min - 6
Fry 200g of meat in the frying pan with a little oil until cooked, then add the remaining onion and some of the toasted pine nuts with a pinch of salt and a little spices, to form the filling mixture.
5 minRequired Tools:Frying Pan - 7
Grease the baking tray with oil and then with butter to prevent sticking, spread one ball of the mixture in the tray to cover the entire bottom, then distribute the filling mixture over it.
5 min - 8
Spread the second ball over the filling to cover it completely, grease it well with butter, then cut it into squares with a knife and decorate each square with a pine nut.
5 min - 9
Bake in the oven at medium heat for 30 minutes until it turns brown.
30 minRequired Tools:
Oven
Nutrition Facts
Fine Bulgurper 100gVegetable Oilper 100gSpicesper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.