Minced meat bulgur cake

Ingredients for 1 servings:

• 500 g lean minced beef, finely minced
• 500 g onion(s), finely chopped or grated
• 100 g pine nuts
• 3 tbsp olive oil
• 500 g lean minced beef, finely minced
• 600 g bulgur, fine
• Salt
• Cinnamon or sweet pepper
• Olive oil for brushing
• possibly pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 55 minutes

Kubbeh b’il Sayniyeh, Lebanese (enough for 2 springform pans with a diameter of 28 cm each)

For the filling, heat the olive oil and let the finely chopped onions soften and turn yellow over low heat (this takes time!). Gradually add 500g of minced meat, stir in, and fry until crumbly. Dry toast the pine nuts (or in a little butter) in a pan and add to the minced meat and onion mixture. Season generously with salt and sweet pepper/cinnamon. Set aside and let cool. For the casing, soak the fine bulgur in cold water for 3 minutes (no longer!). Then drain and squeeze out the excess water VERY WELL. Place it in a bowl with 500g of minced beef and knead together (important: rub the bulgur and minced meat together vigorously over and over again to create a really smooth mixture!). Season generously with salt and sweet pepper/cinnamon. Now grease two springform pans, each 28cm in diameter, well (there will be enough mixture for this). Now roll out a quarter of the dough for each dish between two sheets of cling film, thinly to the size of the base, and place in the dish. Spread half of the filling evenly on each. Roll out the other two dough quarters, again thinly, and cover the filling. Press the dough lids down firmly. Before baking, cut the ‘cake’ into pieces (classic: diamond-shaped), lightly brush with olive oil, and optionally press a pine nut into each piece. Bake in a hot oven at 200°C (top/bottom heat) on the lowest oven rack for 40 minutes. Check occasionally and cover if necessary if it’s getting too dark on top.