Baked Kobeba Tray

By Hebba • September 1, 2016

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Baked Kobeba Tray
Baked Kobeba Tray Baked Kobeba
90 min
medium
  10

This baked Kobeba tray recipe is a yummy Lebanese speciality made simple at home. Instead of sticking balls of Kobeba with filling, this tray makes it faster and easier to prepare without compromising on the taste and looks great on the table. A must-try!


Ingredients

  • 1 1/2 cup bulgur - برغل‎‎
  • 500 gram minced meat - لحم مفروم
  • 1 1/2 large onion (pureed) - بصلة
  • 2 teaspoon all spice - بهارات
  • 1 teaspoon cinnamon powder - قرفة
  • 1/2 teaspoon ground cardamom - حبهان مطحون
  • 1/2 teaspoon nutmeg - جوزة الطيب
  • 1 handful pine nuts - صنوبر
  • FILLING
  • 200 gram minced meat - لحم مفروم
  • 2 garlic cloves (minced) - فصوص ثوم
  • 1 onion (minced) - بصلة
  • 1 1/4 teaspoon all spice - بهارات
  • 1 1/4 teaspoon cinnamon powder - قرفة
  • 1/2 teaspoon ground cardamom - حبهان مطحون
  • 1/2 teaspoon nutmeg - جوزة الطيب
  • 1 handful raisins (optional) - زبيب

Step by step

  1. Place bulgur in a large bowl, cover with hot tap water for 20-30 minutes. Drain the bulgur in a sieve or squeeze the water out.
  2. To do the crust: Puree onions in a food processor. Add minced meat, salt, all spices and bulgur and mix.
  3. To do the filling: add 1 tablespoon of oil, butter or ghee in a pan on medium heat. Add minced onion and garlic until they turn golden. Then add minced meat and all spice and cook for around 10 minutes, stirring occasionally.
  4. Preheat oven to 180C. Grease baking tray or large pyrex.
  5. Take half of the meat crust and spread evenly on the greased baking tray.
  6. Add kobeba meat filing and spread over the crust without reaching the edges. Spread raisins and some of the pine nuts over the filling.
  7. Add one more layer of the crust meat on top.
  8. With a sharp knife cut the meat into squares or diamond shapes, and add one or two pine nuts on each diamond.
  9. Place it in the oven and bake for 45-50 minutes or until golden brown on top and cooked all the way through.

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