Middleastern Meatloaf (Koba)

I usually explain this dish as Middle Eastern meatloaf, since it's primarily ground meat and grains. But it's not baked in a loaf style, it's layered in a baking dish, about 5cm high.

This is one dish that is a staple in my home. It's very easy, healthy, and so flavourful. I've made this for friends before, always with great reviews. I can whip this up in 20 minutes, put it in the oven, go for a quick run and come back for dinner.

• 1 lb extra lean ground beef
• 2 medium onions
• 3/4 cup cracked bulgar wheat I use medium size
• about a a hand full of pine nuts (optional)
  
• 3/4 cup of water
• 1/8 tsp nutmeg
• a dash of cardamom & all spice
• salt, pepper & a dash of cinnamon
  

Mix the bulgar wheat and water, and let it stand to allow the wheat to soften. Dice 1/2 an onion and saute with 1/4 of the beef, until it's cooked, add a little of all the spices and put the rest a side. Puree the rest of the onions, add the rest of all spice. Then the bulgar wheat and the remaining ground beef to the pureed onions and mix until very well blended.

Preheat the oven to 350°F. In a 9"x9"square pan, spread half of the beef and bulgar mixture evenly on the bottom. Then spread the sauteed beef and onions over top with pine nuts, save a few for decorations. Lastly, layer the remaining beef and bulgar mixture over top. To make this step easier, make thin patties and place over top the entire tray. Then with wet hands, smooth the mixture to cover the holes.

Cut the meat mixture into diamonds, and place a pine nut in the center of each piece, similar to numoora. Put the tray in the oven and bake for 35 minutes. Serve hot with balkan style yogurt on the side.

Serves 4.