Grilled Saj Kebab Recipe

Ingredients

• 1½ cups fine bulgur
• 500 g red meat
• 1 onion, grated
• 1 tablespoon cumin mix or kibbeh spice blend
• a pinch of salt
• 1 teaspoon seven-spice blend
• 1 cup water - water as needed for the bulgur
• Meat filling:
• 200 g veal mince, slightly fatty
• 1 onion, finely chopped
• Nuts as desired: almonds, pine nuts, walnuts, pistachios
• Fresh pomegranate - optional
• a pinch of salt
• a pinch ground cinnamon
• a pinch seven-spice blend
• 1 tablespoon pomegranate molasses
• Begin preparing the meat filling: heat a little vegetable oil, fry the nuts until toasted, then remove them from the pan and set aside.
• In the same pan, fry the onion until softened.
• Take a ball of kibbeh dough the size you prefer and flatten it on kitchen cling film; place a second sheet of cling film on top and press it with a plate or a smooth tool.
• Trim the excess from the edges of the kibbeh and smooth them; you can wet them with a little water to ensure they are smooth and well sealed.
• Using the edge of the kitchen cling film, lift the kibbeh and place it on a baking tray lined with parchment paper and lightly oiled.
• Note:
• After removing the kibbeh from the oven while hot, you can place a small cup containing a little oil and a hot piece of charcoal.
• Cover the baking tray and leave it for a few minutes so the kibbeh absorbs the charcoal aroma.

Method

1. Pour 1 cup of water over the fine bulgur and leave it for about 10 minutes until the bulgur grains swell.
   Timers: 10 min
2. Once the bulgur has swelled, add the grated onion and the spices, then mix well.
3. Add the kebab meat and knead the mixture well. You can add more water as needed to get a smooth, cohesive kebab dough that is not too soft.
4. Start preparing the meat filling: place a little vegetable oil in a pan over the heat and fry the nuts until golden, then remove them from the pan and set aside.
5. In the same pan, fry the dry onion until softened.
6. Add the ground meat and stir well until the meat is cooked.
7. Add the spices and salt and continue stirring the meat until fully cooked, then turn off the heat and add the pomegranate molasses, mixing everything together.
8. Take a ball of kebab dough, sized as desired, and flatten it on a piece of kitchen plastic wrap. Place another sheet of plastic wrap on top and press it down with a plate or a smooth utensil.
9. Place a little of the minced meat filling over the flattened kebab circle, then take another portion of kebab dough and place it on top in the shape of a dome over the first layer of kebab and filling.
10. Take a small round pan or bowl and press it over the kebab to form the saj kebab shape, pressing until the top section seals onto the bottom section.
11. Remove any excess from the edges of the kebab and smooth them out. You can moisten them with a little water to make sure they are smooth and well sealed.
12. Using the edge of the kitchen plastic wrap on which we flattened the saj kebab, lift the kebab piece and place it on an oven tray lined with parchment paper and lightly brushed with oil.
13. Brush a little oil on top of the kebab as well, and bake in the oven at 180 degrees for about 15 minutes.
    Timers: 15 min