Kebbeh

1. 1. In a large pan, over medium high heat, sauté pine nuts with olive oil, until they turn yellowish and remove from heat.
   2. Sauté onions until soft, about 5 min and remove from heat.
   3. Mix pine nuts and onions and add 1/2 teaspoon salt and 1/2 teaspoon cinnamon.

1. 1. Preheat oven at 180 degrees Celsius.
   2. Wash the bulgur wheat in cold water; Drain the water and leave the bulgur to drain for an hour in a sieve.
   3. In a food processor, grind the meat with 2 teaspoons of salt and one spoon of flour, 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.

1. 1. Mix thegrinded meat with the rest of the bulgur wheat. Add 1/2 teaspoon ofsweet pepper, 1/2 teaspoon of hot black pepper, 1/2 teaspoon of cinnamon and mix them very well with your hands.

5. 5. Divide the kibbeh dough in half. Spread olive oil in the pan. With your hands, spread evenly the first half of the kibbeh dough making sure to cover the entire bottom of the pan.Next, spread the filling on top of the base layer. Finally, spread the remaining kebbehmixture on top, pressing down a bit with wet hands to smooth the top.
   6. Using a knife, cut deep slices to divide the kibbeh in the pan into 8 even slices, than decorate it by drawing diagonal lines into the top layer, creating diamond shapes. Pour 1/4 cup of Zejd EVOO on top of the kibbeh.
   7. Bake in a 180 degreesCelsiusoven for 40 mins until the edges are golden brown
   8. Place under the broiler until the top is golden brown

FILLING:

1. 1. In a large pan, over medium high heat, sauté pine nuts with olive oil, until they turn yellowish and remove from heat.
   2. Sauté onions until soft, about 5 min and remove from heat.
   3. Mix pine nuts and onions and add 1/2 teaspoon salt and 1/2 teaspoon cinnamon.

MEAT DOUGH:

1. 1. Preheat oven at 180 degrees Celsius.
   2. Wash the bulgur wheat in cold water; Drain the water and leave the bulgur to drain for an hour in a sieve.
   3. In a food processor, grind the meat with 2 teaspoons of salt and one spoon of flour, 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.

1. 1. Mix thegrinded meat with the rest of the bulgur wheat. Add 1/2 teaspoon ofsweet pepper, 1/2 teaspoon of hot black pepper, 1/2 teaspoon of cinnamon and mix them very well with your hands.

5. 5. Divide the kibbeh dough in half. Spread olive oil in the pan. With your hands, spread evenly the first half of the kibbeh dough making sure to cover the entire bottom of the pan.Next, spread the filling on top of the base layer. Finally, spread the remaining kebbehmixture on top, pressing down a bit with wet hands to smooth the top.
   6. Using a knife, cut deep slices to divide the kibbeh in the pan into 8 even slices, than decorate it by drawing diagonal lines into the top layer, creating diamond shapes. Pour 1/4 cup of Zejd EVOO on top of the kibbeh.
   7. Bake in a 180 degreesCelsiusoven for 40 mins until the edges are golden brown
   8. Place under the broiler until the top is golden brown