Kibbeh bil Saniyeh

By The Lebanese Plate · 90 min

Ingredients

Instructions

1. Heat the oil in a large pan over medium heat. Add the pine nuts and cook until golden, then remove and set aside.
2. In the same pan, cook the onion until soft, add the beef mince and cook a further 5 minutes until browned.
3. Stir in the baharat, salt and pomegranate molasses, then return the pine nuts and mix well. Remove from the heat and let cool.
4. Put the burghul in a large bowl, cover with enough water to submerge it, and leave to soften.
5. Put all the kamouneh ingredients in a food processor and blend until finely chopped. Drain the soaked burghul, add one cup to the processor and blend until well combined. Set aside.
6. Mix the remaining burghul, the raw beef mince, the kamouneh, the salt and the kamoune spices with your hands until fully combined, kneading well.
7. Divide the kibbeh mixture in half.
8. Preheat the oven to 190°C.
9. Line a 30 to 35 cm round baking dish with cling wrap. Press half the kibbeh evenly into the base and lift it out in one flat round piece; set aside as the top layer.
10. Grease the dish base, press the other half of the kibbeh evenly over it and spread the filling on top.
11. Turn the reserved round over onto the filling and peel off the cling wrap. Press gently to seal and smooth the top, using a little oil if needed.
12. Cut into diamond shapes with a sharp knife.
13. Top each piece with pine nuts, drizzle with 2 tbsp olive oil and bake for 30 minutes, until browned on top and cooked through.

Summarized from The Lebanese Plate's video. Watch it for the details.

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