Kubba come in many shapes and forms. The literal translation for kibbe bil siniyeh (كبة بالصينية) is kubba in a tray. The “crust” is formed of a mixture of minced meat, onion, and burghul. Burghul is a form of tiny cracked wheat commonly sold in Arab and Turkish stores.This version encrusts a small filling of cooked minced meat, but this is optional. Some versions just press the entire meat-burghul mix into a baking tray, score it, and bake it.
I usually serve this tray kubba with some minted garlic yogurt, which provides a refreshing contrast.
For the kubba:
1 cup burghul
500g minced meat
1 1/2 onions
1 tsp allspice
1/2 tsp pepper
1 1/2 tsp salt
For the filling:
250g minced meat
1/4 tsp allspice
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1/2 cup parsley, chopped
black pepper powder
To make the filling: Saute the meat until browned.
Add the chopped onion and saute until transparent.
Add the spices an stir until fragrant, remove from heat to slightly cool before stirring in the parsley.
Set aside until needed.
To make the kubba crust: In a bowl, soak the burghul in 1 cup of cold water for at least 2 hours, or covered overnight in the refrigerator.
Squeeze out any excess water and dry on paper towel lined tray for 10 to 15 minutes.
Combine the 500g meat with the cup of previously soaked burghul, add the salt, pepper, and allspice.
Cut the onions into large chunks, and process the lot (onions and meat mix) in a food processor until creamy and well combined.
Oil the base of a 9″ by 13″ rectangular dish with olive oil and a sprinkling of black pepper.
Press in half the meat-burghul mix.
Spread the filling over the base.
Top and press the rest of the meat-burghul mix and smooth with wet hands.
Oil with another drizzle of olive oil and another sprinkling of black pepper.
Score into diamond shapes,and place a pinenut in the center of each diamond.
Bake in a preheated 400F oven for 30 to 40 minutes.
Serve with some minted garlic yogurt.