Kibbeh Bil Sanieh

Kibbeh a delicacy in the middle east, especially in Jordan, Syria and Lebanon.

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 Kibbeh can be prepared in various ways, however, my favourite is kibbeh bil sanieh where the kibbeh is a baked meat dish composing of three layers. The top and bottom layer are a blend of beef and soaked burghul and the middle is cooked ground beef with pine nuts layer. This version is baked, but there are fried and raw variations. 

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Note: I bought the kibbeh dough ready made. If you have a Turkish or middle eastern butcher then you could go and ask them to prepare the kibbeh dough instead of preparing it yourself, however, I will provide instruction on how to make it if that option isn’t viable. 

Ingredients:

For the Kibbeh Dough: 

  • 1/2 kg 100% lean ground beef that’s been run through a meat grinder 4-5 times
  • 1/2 kg – 4 cups soaked medium burghul

For the stuffing: 

  • 1 large white onions chopped finely 
  • 500g 95% lean ground beef
  • 1 teaspoon ground beef spices 
  • 2 tablespoon olive oil
  • ½ teaspoon ground cinnamon
  • 2 tablespoon of Pomegranate molasses 
  • 1 tablespoon of Sumac 
  • 3 tablespoon toasted pine nuts
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons softened unsalted butter

Salad on the side: 

  • 2 cups of yoghurt 
  • 3 cucumbers finely chopped 
  • 1 clove of garlic smashed 
  • Salt to taste 
  • 1 teaspoon of Dry mint 

Method

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Beforehand Preparations: 

  1. preheat oven to 350 degrees
  2. soak burghul in warm water for 30 minutes, then drain
  3. toast pine nuts in a dry pan over medium heat until golden brown and reserve on the side

For The Stuffing: 

  1. heat olive oil in a large nonstick pan
  2. add in ½ of a large white onion, chopped to the pan and cook for 3 minutes
  3. add in ground beef and cook until browned
  4. add in cumin, cinnamon, ½ teaspoon kosher salt, and hot paprika to the pan and cook for 5 minutes 
  5. add in pomegranate molasses and toasted pine nuts

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For the Kibbeh dough: 

  1. combine one large chopped onion to a large food process and blend for 4 pulses
  2. add in salt and burghul and pulse for 3-4 more pulses
  3. add in 2 pounds of 100% lean ground beef and process for four minutes or until fully combined, scraping down occasionally

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Tray preparations and set up: 

  1. butter a baking dish with butter
  2. add in half of the burghul and beef mixture and flatten
  3. add the cooked ground beef layer
  4. add the other half of the burghul and beef mixture and flatten
  5. Add some cooking oil on top and cut into diamond shaped design or your prefered design.
  6.  Bake for 25 minutes or until browned and fully cooked
  7. let it sit for 5 minutes before serving
  8. Serve with a yoghurt cucumber salad. – Simply combine all ingredients for the salad mentioned above.

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Until Next time, crave the dish… 

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