A classic Lebanese dish that can be prepared in various ways; either into fried balls, multi-layered, or the way I like it, one thin crispy layer. You could almost compare it to an American meatloaf, a mixture of beef, bulgur, onion and seasoning. 

This is the perfect protein side to a refreshing mixed salad, easy to pack for a lunch or picnic, and can be eaten cold or warm. I find the best way to enjoy it is to dip it in labneh or greek yogurt.

Photos by Sean Fagan

Total Time: 30 minutes
Serves: 4 people


  • 1/2 cup, bulgur

  • 2 onions, small, cleaned and quartered

  • 2 tbsp, buharat-7 pepper seasoning (cumin, cinnamon, cardamom, coriander, clove, nutmeg, black pepper, paprika)

  • 2 lbs, ground beef

  • EVOO

  • Salt

  • Labneh

  • Mint


1.     Preheat your oven to 450F. 

2.     In a medium size bowl, soak the bulgur with lukewarm water for 10 minutes.  

3.     Place the onion and 1 tablespoon of buharat in a food processor and pulse for 60-90 seconds or until well-minced.

4.     In a large bowl mix the ground beef with the onion, the remainder of the buharat, salt, and one cup of drained bulgur. 

5.    Mix well and until fully combined, 2-3 minutes. 

6.    Drizzle olive oil on a sheet tray and spread the beef mixture on the sheet tray. Decorate the beef with the tip of a fork or knife. 

6.    Bake for 15-20 minutes, or until the beef has a crispy edge, shrunk in size, and is fully cooked. 

7.     Slice up, and serve with labneh or greek yogurt, garnished with mint.

8.    Sahtein!