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Bulgur #2 (1)
Beef, Ground (2)
Tomatoes
-- All Beef
Onion, red
Cayenne
Salt
-- Filling 1
Tomatoes
Adobo (3)
-- Filling 2
Raisins (opt. 4)
Parsley
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Adobo (3)
Olive Oil
Olive Oil
Olive Oil
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Do Ahead - (4-1/4+ hrs - 15 minutes work)
- Pour BULGUR into a bowl and cover it well with Water (it
will expand). Let it soak for at least 4 hours, or even overnight.
Stir a few times.
- Drain Bulgur very well and squeeze out as much water as you can.
refrigerate until needed.
Prep - (30 min)
- I usually place GROUND BEEF on the board and chop it well to
improve texture - or I chop a hunk of Beef very fine with a heavy knife.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Chop small.
- Chop ONION fine.
- Chop PARSLEY small for Filling #2. Measure is after chopping
moderately packed.
Filling - (40 min)
- Mix All Beef items into all the Beef.
- Divide Beef in half (Filling & Casing).
- Mix Filling #1 items into the Filling Beef.
- Heat 2 T Olive Oil and fry Filling Beef. Stir
immediately over moderate heat to break up lumps. Keep on moderate
heat, stirring now and then until all liquid has evaporated and
the Beef is starting to fry.
- Take off the heat and stir in Filling #2 items. Set aside.
Assembly - (25 min + baking)
- Preheat Oven to 400°F/200°C.
- Cut uncooked Casing Beef and 1 t Adobo into Bulgur
with a silicone spatula, breaking up lumps until very evenly distributed.
The mix should be fairly firm and hold it's shape if pressed, same as if
you were making the traditional stuffed spindles for deep frying - Which
you certainly could do at this point if that's what you wanted.
- Divide Bulgur mix into two equal parts.
- In a 7 x 11 inch baking dish, add 2 T Olive Oil. Then put
in one half the Bulgar Mix and pat it down firmly and evenly with
your hands.
- Distribute the Filling mix over the Bulgur Mix and pat it down
firmly and evenly.
- Distribute the second half of the Bulgur mix over the Filling
mix and pat it down firmly and evenly.
- Brush 2 T Olive Oil all over the top of the Casserole.
- With a sharp knife, cut both ways, almost to the bottom, to make
Squares, about 2 inches on a side, usually diagonally, or however you
want.
- At this point you can refrigerate overnight.
- Slip into the oven and let bake until it is a little crisp on top,
45 minutes or more depending on your oven.
- Serve warm - with a salad if using as a main dish. See also
Serving.
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