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Place the wheat in a bowl and cover with water, cover and let it hydrate; it will double in size, as soon as it doubles, drain and wash well, let it drain as much as possible.
Chop the seedless tomatoes, parsley, mint and set aside.
Cut the cheese into chunks, adding oregano and reserving.
Drained the wheat, mix the tomatoes, parsley, mint, black pepper, salt
Grease a platter or tray with butter,
Add the already seasoned kibbeh wheat
Add the cheese seasoned with oréhano (if the cheese is unsalted, just add pinches of salt),
Cover with the rest of the seasoned wheat,
Throw in a drizzle of olive oil...,
Bake in the oven at 180° for approximately 30 minutes.
Once it's golden, it's ready,
Good snack, good appetite.
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