Baked Kibbeh with Roasted Red Pepper and Walnut Filling

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Rinse the bulgur wheat under cold water, then soak it in a bowl with enough water to cover for 15 minutes. Drain well and squeeze out excess water.

3. 3

   Finely chop the onion. In a large bowl, combine the soaked bulgur, ground beef, half of the chopped onion, 1 teaspoon salt, 1 teaspoon ground allspice, 1 teaspoon ground cumin, and

4. 4

   5 teaspoon black pepper. Mix thoroughly until the mixture is well combined and smooth. Set aside.

5. 5

   Roast the red bell pepper over an open flame or under the broiler until the skin is charred. Place in a bowl, cover, and let steam for 5 minutes. Peel off the skin, remove seeds, and finely chop the flesh.

6. 6

   In a skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining chopped onion and sauté until soft, about 3 minutes. Add the chopped roasted red pepper, 60g chopped walnuts,

7. 7

   5 teaspoon chili flakes, and 2 tablespoons chopped fresh parsley. Cook for 2-3 minutes, stirring, then remove from heat. Season with a pinch of salt and pepper.

8. 8

   Grease a baking dish with 1 tablespoon olive oil. Divide the kibbeh mixture in half. Press half of the mixture evenly into the bottom of the dish to form a smooth layer.

9. 9

   Spread the red pepper and walnut filling evenly over the base layer.

10. 10

    Cover the filling with the remaining kibbeh mixture, pressing gently to seal the edges and create a smooth top.

11. 11

    Score the top layer into diamond or square shapes with a sharp knife. Drizzle a little olive oil over the top if desired.

12. 12

    Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and cooked through.

13. 13

    Let the kibbeh cool for 10 minutes before slicing. Serve warm, garnished with extra parsley if desired.