Roast Beef Kibbeh with Carrots

I always mix vegetables into the kibbeh dough. It’s healthier, moister and the flavor practically doesn’t change. This time I used carrots, look how simple:

Soak 1/2 cup of wheat kibbeh in hot water and leave for 1 hour and 30 minutes. Drain and press well in a sieve to drain all the water. Reserve.

Kibbeh seasonings:

Chop finely by hand or in a food processor: 1 onion, 2 cloves of garlic, 1/2 cup of mint leaves and 1/2 cup of parsley (I like to add 1 chopped seedless tomato, but I didn’t have it that day).

Mix 500g of ground beef, drained wheat, seasonings, 1 large grated carrot and 3 tablespoons of olive oil. Add salt and black pepper. Syrian pepper gives a very special flavor, but it is optional.

To find out how the kibbeh is seasoned, heat a non-stick frying pan and place a small ball of dough on the grill. Taste and add more salt if necessary.
Grease a refractory with olive oil, place the kibbeh and bake in a preheated oven at 220º for about 50 minutes. I don’t cover it with aluminum, that way it bakes faster and doesn’t collect liquid. It looks very good!