Syria / Main
Kibbeh bil sanieh
Two layers of bulgur and meat with a filling of mince and pine nuts between them, baked in a tray.
Ingredients
- Fine bulgur400 g
- Lean beef, for the shell500 g
- Lamb, minced, for the filling500 g
- Onions3
- Pine nuts80 g
- Baharat1 tbsp
- Cinnamon1 tsp
- Olive oil120 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Soak the bulgur in cold water for twenty minutes and squeeze it completely dry.
Blitz the lean beef with one onion to a paste and work in the bulgur, salt and half the spices.
Knead the mass five minutes, wetting your hands, until it is smooth and tacky.
Fry the remaining onion, add the minced lamb, the spices and the pine nuts and cook ten minutes.
Press half the mass into an oiled tray in a one-centimetre layer, smoothing it with a wet palm.
Spread the filling and cover with the other half of the mass, smoothed the same way.
Cut it into diamonds down to the base, pour over the olive oil and bake at 200 °C for forty minutes, to a browned crust.
