Sini Kofte

Bake at 375° for 1 hour. Click here to watch the video!

This recipe was provided by Lucine Shahinian

Dietary Notes:

Nut free, peanut free, dairy free

Bulgur contains gluten

What you’ll need:

Stuffing

• 4 large onions, chopped

• 1 pound (½ kilo) medium ground beef

• 1 tablespoon (15 mL) salt (and more to taste)

• 2 teaspoons (10 mL) black pepper (and more to taste)

• 2 teaspoons (10 mL) allspice

• 1 tablespoon (15 mL) red pepper

• 1 tablespoon (15 mL) cinnamon

• 1 teaspoon (5 mL) cloves

• 1 teaspoon (5 mL) nutmeg

Dough

• 3 cups (720 mL) fine bulgur

• 1 pound (½ kilo) extra lean finely ground flank steak or veal

• 2 shallots

• 2 tablespoons (30 mL) pepper paste

• 2 teaspoons (10 mL) salt

• 1 tablespoon (15 mL) red pepper

• 1 teaspoon (5 mL) allspice

• Cold water

• Vegetable oil

The Steps

1. Brown the ground beef in a saucepan. Once brown, add the salt, pepper, red pepper, and allspice, cinnamon, cloves, and nutmeg.

2. Stir until fragrant, and add the onions. Cook for 10 minutes, stirring occasionally, until onions are browned and well incorporated.

3. Once cooked, take your stuffing off the heat and cool it to room temperature by letting it sit or refrigerating.

4. Meanwhile, in a large mixing bowl combine bulgur, pepper paste, shallots, salt, red pepper, and allspice. Mix to combine. Add a half cup (120 mL) of water, more to help incorporate.

5. Mix in the flank steak and another half cup (120 mL) water until you have a dough which holds together. Add water as necessary.

6. Preheat your oven to 375°

7. In a round, oiled baking tray, use half of your dough to create a smooth ¾ inch (2 cm) base on the bottom of the tray.

8. Layer your cooled meat stuffing on top of your dough, approximately ¾ inch (2 cm) thick.

9. Layer the remainder of your dough on top of the meat stuffing, and smooth the top.

10. Cut your uncooked Sini Kofte into diamonds and brush the surface with vegetable oil.

11. Bake for 1 hour

Serve with lemon, enjoy!