BAKED STUFFED KIBBE WITH CHEESE

Hydrate 250g of bulgur wheat by adding two cups of hot water; mix and let it rest for about 15 to 20 minutes, as the water should be completely absorbed.

In a food processor, pulse one onion (cut into quarters), six cloves of garlic, half a bell pepper, and the fresh herbs (scallions and parsley) until a smooth seasoning mixture forms.

With the bulgur already hydrated and fluffy, manually incorporate 500g of ground beef, the pulsed seasoning, three teaspoons of salt, a pinch of paprika, a pinch of crushed red pepper flakes, and a pinch of ground cinnamon.

Preheat the oven to 350°F (180°C) and line the bottom of a baking dish with half of the kibbeh mixture, spreading it evenly.

Create a containment layer for the filling by layering slices of ham (or another deli meat of your choice) over the kibbeh base.

Add the mozzarella cheese filling (and any optional extra cheeses) over the deli meat layer.

Cover the filling with the other half of the kibbeh mixture; lightly flatten the top mixture in your hands before placing it over the filling to aid in adjustment.

Make traditional superficial cuts across the top layer, crossing the lines, to allow the olive oil to penetrate the meat during cooking.

Generously drizzle olive oil over the entire surface of the kibbeh.

Bake in the preheated oven at 350°F (180°C) for approximately 30 minutes, or until the surface is well browned.