Ingredients
- 1 cup of burghul #1
- 1 1/4 lb of ground beef
- 1 large onion, finely chopped
- 1/2 cup of pine nuts
- 1/2 teaspoon of black pepper
- salt to taste
Preparation
- Soak the burghul in 2 tablespoon of water for 10 minutes.
- Mix 1 lb of the beef and the burghul together, constantly pressing the meat. Keep some cold water on the side and wet your fingers constantly to properly press and mix the two together.
- Divide the mixture in half.
- Mix the remaining 1/4 lb of beef with the onion and mix in the salt, pepper and pine nuts to form the stuffing.
- Place some oil in a frying pan and heat the stuffing in it for half an hour over a low heat.
- Spread half the meat in a pyrex, then layer the stuffing over it, finally spreading the other half of the meat on top.
- Place in the oven for 40 minutes at 400 degrees. Serves 10.
- When serving, you may optionally top with either yoghurt or lemon juice.
- You may optionally serve with a side of cucumber yoghurt salad or turnip salad.
