Kibbeh bil sanieh

Method

1. 1

   Step 1

   Rinse the bulgur (opens in a new tab) in a sieve, squeeze out the water and leave for 10 minutes to soften.

   • 10 min

   

2. 2

   Step 2

   Make the filling: soften the chopped onion (opens in a new tab) in the oil, add the beef and cook until browned. Add the pine nuts (opens in a new tab), allspice (opens in a new tab), cinnamon (opens in a new tab) and salt and cook for 2 more minutes. Cool.

   • 12 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   Food safety: Cook the mince until no pink remains.

   

3. 3

   Step 3

   For the shell, process the lean beef, grated onion (opens in a new tab), bulgur (opens in a new tab), allspice (opens in a new tab), cumin (opens in a new tab), salt and pepper (opens in a new tab) with the iced water to a smooth, pliable paste.

   • 8 min
   • Food processor (opens in a new tab)

   Wet your hands with iced water while handling the paste.

4. 4

   Step 4

   Heat the oven (opens in a new tab) to 200 °C. Oil a 25 × 30 cm dish and press in half the shell mixture evenly. Spread over the filling, then cover with the rest of the shell, patting pieces together and smoothing with wet hands.

   • 10 min
   • Baking dish (opens in a new tab)
5. 5

   Step 5

   Score the top into diamonds, run a knife round the edge and pour over the olive oil (opens in a new tab). Bake until deep golden and crisp at the edges. Rest 10 minutes before cutting.

   • 35 min
   • 200°C
   • Oven (opens in a new tab)