It is a traditional lebanese meatloaf handed down from my grandfather to my father to me.


  • 500g lean fine mince

  • 1 cup of burghul wheat for every 500 gms of mince

  • 1 clove of garlic

  • 1 tbsp of mixed herbs

  • salt and pepper to taste

  • extra virgin olive oil to brush top


  • 1.

    Put the burghul in a dish and cover with water. The level should be 1/2 cm over the burghul.

  • 2.

    Soak for 4 hours.

  • 3.

    Preheat oven to 180 degrees

  • 4.

    Prepare a greased medium sized baking dish.

  • 5.

    Drain any excess water from burghul.

  • 6.

    Mix burghul, mince, garlic, herbs, salt and pepper.

  • 7.

    Fill baking tray with mixture and push down firmly.

  • 8.

    Cut into 6 cm squares.

  • 9.

    Brush top with oil.

  • 10.

    Cook in oven for 1 hour turning every 20 minutes.

  • 11.

    For last 10 minutes turn oven to 250 degrees so crust forms on top.

  • 12.

    Serve with tossed salad.


It also tastes great cold the next day.
Make sure the mince is very lean.

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