Kibbeh bil sanieh (layered bulgur and meat kibbeh baked in a tray)

One of the national dishes of Lebanon and Syria: a shell kneaded from bulgur and minced meat, with a spiced, pine-nut-studded meat filling, layered in a tray and baked crisp.

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Method

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1. Rinse the bulgur and soak it in lukewarm water for 15 minutes, then squeeze out firmly. ⏱ Timer: 15 min
2. For the filling, sweat the onion in the olive oil for 6-8 minutes, add the minced meat, and fry until crumbly. Add the pine nuts, baharat, pomegranate molasses, salt and pepper, then let cool. ⏱ Timer: 6 min
3. For the shell, work the bulgur together with the minced meat, grated onion, spices and salt in batches in a food processor into a smooth, kneadable mass (if too dry, add 1-2 tbsp ice water).
4. Oil a baking dish about 25×30 cm. With wet hands, press half the shell mixture evenly into the bottom.
5. Spread the filling over it, then flatten the remaining shell mixture into small sheets, lay them on top, and smooth it out evenly with wet hands.
6. Cut into diamonds with a sharp knife, poke a hole in the centre, and drizzle with the oil.
7. Bake at 200 °C for 35-40 minutes, until the top is deep brown and the edge is crisp. ⏱ Timer: 35 min
8. Serve warm, with yoghurt or cacık and salad.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Work the shell mixture as smooth as possible, for an even texture.
• Also good cold the next day, so it makes a good packed lunch.

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