Mini lamb- kibbeh pies

• For 10 mini pies:

• 2 cups fine bulgur

• 3 tbsp.flour

• 3 tbsp. olive oil

• 1 tsp. salt

For the filling:

• 0.600 pound, ground lamb

• 1 onion, finely chopped

• 1 tsp. Baharat

• ½ tsp. Cinnamon

• 1 tsp. salt

• ½ tsp. black pepper

• 3 tbsp. pine nuts

1. Soak the bulgur in cold water for 30 minutes. Drain and transfer to a bowl.

2. Add flour, oil and salt to the bulgur. Mix well.

3. Heat a wide skillet and add the lamb and onions. Fry for 6-7 minutes till the lamb changes its color. Add the spices and mix. Add the pine nuts and remove from the heat to cool off.

4. Heat the oven (380)

5. Spray small baking dishes with some oil. Put some of the bulgur mix in the bottom, top with meat and finish with more of the bulgur mix.

6. Spray the top with olive oil spray and make crosses with a knife. 

7. Bake for 45 minutes till the top is brown and firm.