Baked Kibbeh (Kibbeh bil-Siniyah)

Ingredients

• 1½ cups fine bulgur
• Water for rinsing the bulgur
• 2 tbsp kibbeh spice mix*
• 2 tsp salt
• ½ tsp ground black pepper
• 1 medium onion, finely blended in a food processor
• 500 g lean beef, ground
• Filling:
• 1 tbsp ghee (or butter) + a little vegetable oil
• 2 medium onions, finely chopped
• 1 tsp salt
• ¼ tsp ground black pepper
• 1 tsp allspice (or Baharat)
• 300 g lamb or beef, chopped or minced
• 30 g toasted pine nuts
• For garnish:
• Almonds or pine nuts
• For the top of the kibbeh:
• Ghee + vegetable oil
• Kibbeh spice mix - how to prepare*:
• Baked kibbeh recipe from a friend and cook on Shou Tabkhin Today:
• Nada Hdaraj
• Click Nada's name to visit her profile on our site and see her other recipes
• For a vegetarian variation of kibbeh, try: Pumpkin (or squash) kibbeh

Method

1. Start making the kibbeh dough: chop or grind the onion in a food processor, then add the spices and the previously minced meat to the processor.
2. Add the washed and drained bulgur and mix it with the meat mixture in the processor, or knead them together by hand.
3. Divide the kibbeh dough into two parts, with one portion slightly larger than the other so you can spread the larger portion over the bottom of the baking dish.
4. Prepare the filling: heat the clarified butter (smen) and oil in a pan, fry the pine nuts, then add the chopped onion and sauté until soft.
5. Add the meat and spices and stir until the meat is cooked and dry; then set the filling aside to cool.
6. Grease the bottom of the baking dish with a little smen and spread the larger portion of the kibbeh dough evenly.
7. Spread the filling over it, then roll out the second half of the dough on top.
8. Decorate the surface by making shallow slashes with a knife and scatter almonds or pine nuts.
9. Brush the entire surface of the tray kibbeh with smen and vegetable oil so it won't dry out after baking.
10. Bake the dish in the oven for about 30 minutes until cooked through and browned on top.
11. Serve the tray kibbeh with salad, pickles, and yogurt.
12. Combine 4 tablespoons whole cumin + 2 tablespoons whole black pepper + 2 tablespoons cloves + 2 tablespoons cinnamon + 2 tablespoons dried rose petals + 1 tablespoon marjoram (bardaqush or mardakoush) + 1 tablespoon dried mint + 1 tablespoon dried basil.
13. Grind them in an electric grinder until you obtain a fine powdered spice blend.
14. Store the kibbeh spice in a dry, clean, airtight glass jar in the refrigerator and use as needed.
15. Nida Hadraj
16. For more vegetarian kibbeh recipes, click the link: Pumpkin or Squash Kibbeh