How to Make the Best Kibbeh Bil-Siniyeh

Ingredients

• 1 1/2 cups fine bulgur
• 1/4 cup kamouneh*
• 300 g finely ground kibbeh meat
• 300 g coarsely ground meat
• 2 medium onions, chopped
• Vegetable oil
• Salt
• A pinch of seven-spice blend
• A pinch of cinnamon
• A pinch of black pepper
• 1 teaspoon fine sumac
• Click here for the method to prepare the kamouneh: How to Make Kamouneh

Method

1. Wash the bulgur without the kamouneh and drain it to remove the water, then set it aside and sprinkle the kamouneh on top
2. Mix the kamouneh with the bulgur and rub them together, then leave the bulgur to swell
3. Fry the onion in oil; when it lightens in color, set it aside, and in the same pan fry the meat with salt and spices
4. Stir the meat well, then turn off the heat and add the onion and sumac
5. Rub the bulgur with your hands, adding cold water as needed until you have a soft dough
6. Add the ground meat and rub well so it blends with the bulgur, adding salt as needed
7. Divide the dough into two equal parts... grease the baking tray with vegetable oil and spread the first portion of the meat mixture, smoothing it as much as possible
8. Place the minced meat filling over the smooth meat layer, then start adding the second layer in small pieces and gently spread it, wetting your hands with water
9. Portion or cut it to taste into squares or triangles
10. Preheat the oven to 200°C and brush the kibbeh tray with vegetable oil
11. Bake it in the oven; when the kibbeh's edges brown it will be cooked underneath, then brown the top of the kibbeh in the tray
12. You can add nuts to the filling or decorate the kibbeh tray as desired