James Carrier
Yield
Makes 4 servings

"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh—the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana.

How to Make It

Step 1

Place bulgur in a fine strainer and rinse thoroughly with cool water.

Step 2

In a food processor, finely chop the onions. Add beef, 1/2 cup water, pepper, cumin, cinnamon, and 1 teaspoon salt. Whirl until mixture is a smooth paste.

Step 3

Add bulgur and 1/4 cup parsley; whirl just to mix.

Step 4

Pat meat mixture evenly into a shallow 1- to 1 1/2-quart casserole. Cut through meat mixture to make diamonds 2 to 3 inches wide. Place a peppercorn in the center of each diamond.

Step 5

Bake, uncovered, in a 425° oven until meat is no longer pink in center (cut to test), about 25 minutes. Sprinkle with remaining parsley and add salt to taste.

Step 6

To serve, cut diamonds apart and accompany with yogurt.

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