Summary

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)

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Instructions

1. Filling:
2. Heat the oil and let the finely chopped onions turn soft and yellow over a low heat (it takes time !!).
3. Gradually add 500 g of mince, stir in and fry until crumbly.
4. Roast the pine nuts dry or in a little butter and add to the minced onion mixture.
5. Season well with salt and sweet pepper / cinnamon. Set aside and let cool.
6. Cover:
7. Soak the bulgur in cold water for 3 minutes (no longer!) Then pour it off and squeeze it VERY WELL.
8. Put together with 500 g ground beef in a bowl and knead together.
9. 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.
10. Making the `cake`:
11. (The amount is enough for 2 springform pans, each 28 cm in diameter)
12. Grease molds well.
13. 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.
14. Roll out the other two dough quarters again thinly and cover the filling with them. Press the pastry lid firmly on.
15. 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.
16. Baking: at 200 degrees on the lowest oven rail for 40 minutes.
17. Take a look in between times and cover up in case it gets too dark from above!