Baked Stuffed Kibbeh

Ingredients

• 1500 g Ground beef(500g)
• 2230 g Raw kibbeh wheat (bulgur)(230g)
• 3230 ml Warm water(230g)
• 41 Medium onion, crushed(100g)
• 50.5 Lemon(30g)
• 62 Small tomatoes, seedless, diced(120g)
• 72 tablespoon Mint(8g)
• 82 tablespoon Parsley(8g)
• 91 teaspoon Salt(6g)
• 101 teaspoon Syrian pepper(2g)
• 111 teaspoon Za'atar(2g)
• 121 tablespoon Butter(14g)
• 13200 g Ricotta cream(200g)
• 146 slice Mozzarella slices(120g)

Instructions

1. 1Soak the bulgur wheat in warm water for 15-20 minutes until hydrated.
2. 2In a large bowl, mix the hydrated bulgur, ground beef, crushed onion, lemon juice, diced tomatoes, mint, parsley, salt, Syrian pepper, and za'atar. Knead well to combine.
3. 3Divide the kibbeh mixture in half. Press one half into the bottom of a greased baking dish.
4. 4Spread the ricotta cream evenly over the kibbeh base.
5. 5Layer the mozzarella slices on top of the ricotta.
6. 6Cover with the remaining kibbeh mixture, pressing gently to seal.
7. 7Dot the top with butter.
8. 8Bake in a preheated oven at 180°C (350°F) for 35-40 minutes, or until golden brown.
9. 9Let cool slightly, slice, and serve.