For 6 people

  • Bulgur wheat: 350 g
  • Mutton or lamb: 500 g
  • Pine nuts: 100 g
  • Salt
  • Pepper
  • Large onions: 2
  • Butter: 50 g + 10 g for the bottom layer
  • Olive oil: 15 ml
  • Cinnamon: 1 teaspoon
  • Cumin: 1 teaspoon


Wash the bulgur wheat in running water and leave it swell up in warm water.

With the mincer head fitted with the smallhole screen, mince the meat on speed 4.

Divide the minced meat into two equal portions.

Chop the onions finely.

Fry the pine nuts in a pan with olive oil until golden. Set aside.

In the same oil, sauté the chopped onions with salt, pepper, cinnamon and cumin, and then add half of the meat set aside. Cook for about 15 min.

Add the pine nuts and set the preparation aside.

Drain the bulgur wheat thoroughly. Mix it thoroughly with the remaining half portion of meat.

Preheat the oven to 180°C.

Butter a pie plate; make a bottom layer with half of the meat/bulgur mixture.

Spread out the cooked meat evenly on top.

Cover the whole thing with the remaining uncooked meat/bulgur mixture. To make it easier, make small balls with wet hands and flatten them before placing them on the preparation. The entire surface must be covered.

With a knife, press slightly to make diamond shapes. Sprinkle the top with small pieces of butter, and bake for about 20 minutes, or until the surface is a beautiful golden color.

This recipe can be made with