Lebanese Meat Loaf
James Carrier
"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh—the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana.
How to Make It
Step 1
1
Place bulgur in a fine strainer and rinse thoroughly with cool water.
Step 2
2
In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.
Step 3
3
Add bulgur and 1/4 cup parsley; whirl just to mix.
Step 4
4
Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.
Step 5
5
Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.
Step 6
6
To serve, cut diamonds apart and accompany with yogurt.
Ingredients
1 cup bulgur wheat
2 cups coarsely chopped onions
1 pound ground lean (7% fat or less) beef or lamb
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
About 1 teaspoon salt
1/3 cup chopped parsley
Black peppercorns
1 cup plain nonfat yogurt
