This is an easy Lebanese version of fried kubbeh, perfect dish as a light dinner for family and friends.
To make the meat filling:
Heat the Noor Oil in a frying pan and sauté the onions until soft. Add in the meat, season with all spices, cinnamon, salt and pepper, sauté well for 10 minutes or until brown and dry.
Remove from the heat and add the fried (or toasted) pine nuts.
Set aside to cool while you prepare the dough.
For the kubbeh dough:
Preheat the oven to 180°C.
Soak the burghul in 1 cup warm water for 10 minutes.
Mix the grated onion and the spices well with a pestle and mortar or in the blender to have a smooth paste.
Add the spice mixture and the burghul to the fine meat and knead by hand, wetting your hands in the iced water to keep in the pinkish color of the meat (otherwise the meat will darken), keep kneading until you reach a sticky well incorporated dough.
Brush baking pan (30 to 36 cm) with Noor Oil;.Take half of the kubbeh dough and put over a layer of plastic sheet, then add another piece of plastic sheet over and start rolling, the dough will not stick to the roller and you can stop to the thickness that you like.
Remove the top plastic sheet, and hold the patted dough and place it down in the baking tray.
Spread the filling on top.
Pat the filling softly with a back of a spoon to make sure it sticks a little with the dough.
Repeat step 5 to cover the filling, it will look like a sandwich.
Wet your hands in water and smooth out the surface.
With a knife, loosen the sides of the kubbeh.
Using the back of a knife, make a pattern on the surface of the kubbeh.
Add the ¼ cup Noor Oil on top.
Bake for 30 minutes.
Garnish with pine nuts and mint leaves.
Serve hot or cold with salad and yoghurt.
I prefer to use the cheesecake baking mold, as it makes it easy to remove the kubbeh from the baking dish, otherwise you would have to serve it as portions.