Beef and cracked wheat slice recipe (kobeba)

Created by Angela Nahas

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Cuisine: Egyptian
Makes 30

Kobeba (also known as kibbeh and kibbe in other areas of the Middle East) is made with beef or lamb. It can be made as a slice, as we have done, or rolled into balls. Traditionally, pine nuts are hidden in the centre of each piece as a treat.

Ingredients

240g (1½ cups) burghul (cracked wheat), soaked for 20 minutes, drained
500g minced beef
1 onion, finely chopped
Pine nuts and shredded flat-leaf parsley (optional), to serve

Beef filling
1 tbsp olive oil
1 onion, finely chopped
500g minced beef

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Preparation

Preheat oven to 190°C. To make beef filling, heat oil in a frying pan over high heat. Cook onion for 3 minutes or until light golden. Add beef and cook, breaking up any lumps, for 8 minutes or until browned. Season with salt and pepper, and allow to cool.

Combine burghul, beef and onion in a bowl. Mix well with your hands until mixture is well combined. Season, then press half of the mixture into the base of a greased 35cm x 21cm x 5cm baking dish. Spoon over the cooked beef filling evenly, then press the remaining burghul mixture over the top. Press down firmly. Using a small knife, score the top into 30 diamonds, then scatter with pine nuts, pressing them into the top beef layer.

Bake kobeba for 30 minutes or until cooked through and the top is browned. Cut into diamonds using the score marks as a guide and serve scattered with parsley, if desired.

As seen in Feast magazine, Issue 7, pg73.

Photography by Brett Stevens.

If you enjoyed this Beef and cracked wheat slice recipe (kobeba) then browse more Egyptian recipes, meat recipes, baking recipes, egg-free recipes and our most popular hainanese chicken rice recipe.

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