It is a traditional lebanese meatloaf handed down from my grandfather to my father to me.
Put the burghul in a dish and cover with water. The level should be 1/2 cm over the burghul.
Soak for 4 hours.
Preheat oven to 180 degrees
Prepare a greased medium sized baking dish.
Drain any excess water from burghul.
Mix burghul, mince, garlic, herbs, salt and pepper.
Fill baking tray with mixture and push down firmly.
Cut into 6 cm squares.
Brush top with oil.
Cook in oven for 1 hour turning every 20 minutes.
For last 10 minutes turn oven to 250 degrees so crust forms on top.
Serve with tossed salad.
It also tastes great cold the next day.
Make sure the mince is very lean.
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