Minced Meat Bulgur Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced beef, lean, finely turned
- 500 g onion (s), finely chopped or rated
- 100 g pine nuts
- 3 tablespoon olive oil
- 500 g minced beef, also lean, finely turned
- 600 g bulur, fine
- salt
- Cinnamon, (or sweet pepper)
Print Recipe
Pin Recipe Instructions
- Filling:
- Heat the oil and let the finely chopped onions turn soft and yellow over a low heat (it takes time !!).
- Gradually add 500 g of mince, stir in and fry until crumbly.
- Roast the pine nuts dry or in a little butter and add to the minced onion mixture.
- Season well with salt and sweet pepper / cinnamon. Set aside and let cool.
- Cover:
- Soak the bulgur in cold water for 3 minutes (no longer!) Then pour it off and squeeze it VERY WELL.
- Put together with 500 g ground beef in a bowl and knead together.
- Important: Rub the bulgur and mince vigorously together again and again so that a really even mixture is created! Season well with salt and sweet pepper / cinnamon.
- Making the `cake`:
- (The amount is enough for 2 springform pans, each 28 cm in diameter)
- Grease molds well.
- Roll out a quarter of the batter between two sheets of thin film to the size of the base and pour in. Evenly distribute half of the filling on each.
- Roll out the other two dough quarters again thinly and cover the filling with them. Press the pastry lid firmly on.
- BEFORE BAKING, cut the `cake` into pieces (classic: diamond-shaped), brush very lightly with olive oil and possibly press a pine nut into each piece.
- Baking: at 200 degrees on the lowest oven rail for 40 minutes.
- Take a look in between times and cover up in case it gets too dark from above!
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