Stuffed Meat Cake (Kibbi bi Furon)

Edith Kashkoush serves this spiced savoury beef cake alongside a crisp green salad and yogurt dressing to compliment the Middle-eastern flavours
Stuffed Meat Cake  (Kibbi bi Furon)
  • Rating:
  • Serves: 8-10
  • Cook Time: 50 minutes
  • Prep Time: 40 minutes
  • Effort: medium

Ingredients

For the stuffing

  • 50 g butter
  • 80 g pine kernels
  • 450 g minced beef
  • 1 large onion, finely chopped
  • small bunch flat-leaf parsley, finely chopped
  • 1 tsp salt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp ground ground allspice

For the meat paste

  • 350 g bulgur wheat
  • 900 g lean minced beef
  • 1 large onion, finely grated
  • 2 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp ground ground allspice
  • 70 g butter, melted

To serve

  • natural yogurt
  • green salad

Method

1. Preheat the oven to 190C/gas 5.

2. For the stuffing: melt the butter in a large frying pan over a medium heat. Add the pine nuts and fry until golden. Add the beef and continue cooking until the meat starts to brown. Add the onion and fry (stirring occasionally) until the meat is completely browned and the onions are transparent. Stir in the parsley, salt, pepper and allspice and cook for another couple of minutes before removing the pan from the heat and leaving the mixture to cool.

3. For the meat paste: put the bulgur wheat in a large heat proof bowl and pour over enough boiling water to cover, leave it for 10-15 minutes until the grains have softened. Process the beef in a food processor until it resembles a paste and then tip it into a large bowl. Drain the bulgur wheat and add to the beef along with the onion, salt, pepper and allspice. Mix everything well to form a smooth paste, adding a little cold water if it seems too dry. Divide the mix into two equal portions.

4. Grease a deep 30-cm springform cake tin with a little butter. Dip your hands in cold water and spread one half of the paste mixture so that it covers the base of the tin. Smooth it to an even level all over, dipping your hands in cold water again to prevent the paste sticking to you. Then spread the cooled stuffing mixture over the base layer.

5. Top with the second half of the mince paste, spreading it evenly. Then lightly score the top into 8-10 wedges, using a sharp knife. Garnish the cake by gently pushing in the extra pine nuts. Finally, pour the melted butter over the top, place the tin on a baking sheet and bake on the middle shelf of the oven for 35-40 minutes, until browned and firm to the touch. Leave it to rest for a few minutes before cutting into wedges.

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