Kibbeh bil Sanieh
Kibbeh bil Sanieh is a classic Lebanese baked dish, featuring a flavorful mixture of ground meat and fine bulgur wheat. It's layered and baked until golden brown, offering a comforting and aromatic meal.
Una recepta original de Forkin
- Temps total
- 1 h 35 min
- Racions
- 6
- Dificultat
- Mitjana
- Per ració
- 797 kcal
Informació sobre al·lèrgens: pot contenir gluten, llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
kibbeh dough
- 2,5 tassafine bulgur, rinsed and soaked
- 900 glean ground beef
- 1 uyellow onion, quartered
- 0,5 tassafresh mint, leaves
- 0,25 tassabasil, leaves
- 1 csseven spice blend
- 1,5 ctsalt
- 0,5 ctblack pepper
filling
- 1 uyellow onion, finely chopped
- 300 gground beef
- 0,25 tassapine nuts
- 0,5 ctseven spice blend
- 0,5 ctsalt
- 0,25 ctblack pepper
- 2 csvegetable oil
for baking
- 0,25 tassaghee, melted
Estris
food processor (optional) · skillet · large bowl · knife · 9x13 inch baking dish
Elaboració
Pas a pas
- 1
Rinse the fine bulgur thoroughly and soak it in cold water for at least 30 minutes, then drain very well, squeezing out excess water.
Uns 30 min
Nota de cuina: Ensure the bulgur is completely drained to prevent the kibbeh from becoming mushy.
- 2
In a large bowl, combine the drained bulgur, lean ground beef, quartered onion, fresh mint, basil, seven spice blend, salt, and black pepper for the kibbeh dough.
Uns 5 min
- 3
Knead the mixture by hand for about 10-15 minutes until it forms a cohesive and smooth paste, or process in a food processor in batches until smooth.
Uns 15 min
Nota de cuina: The texture should be uniform and sticky, similar to a thick dough.
- 4
While the kibbeh dough is resting, prepare the filling: Heat vegetable oil in a skillet over medium heat.
Uns 1 min
- 5
Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
Uns 6 min
- 6
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.
Uns 7 min
Nota de cuina: Drain any excess fat if desired.
- 7
Stir in the pine nuts, seven spice blend, salt, and black pepper, and cook for another 2-3 minutes until the pine nuts are lightly toasted.
Uns 3 min
- 8
Preheat your oven to 190°C (375°F).
Uns 5 min
- 9
Lightly grease a 9x13 inch (23x33 cm) baking dish with some melted ghee.
Uns 1 min
- 10
Divide the kibbeh dough into two equal portions.
- 11
Press one portion of the kibbeh dough evenly into the bottom of the prepared baking dish, creating a smooth layer.
Uns 3 min
Nota de cuina: Wet your hands slightly to prevent sticking.
- 12
Spread the prepared meat filling evenly over the bottom kibbeh layer, leaving a small border around the edges.
Uns 2 min
- 13
Carefully spread the second portion of kibbeh dough over the filling, sealing the edges.
Uns 3 min
Nota de cuina: Flatten small pieces of dough in your hand and gently place them on top, then smooth them together.
- 14
Score the top layer of kibbeh with a knife into diamond or square shapes, cutting only halfway through the dough.
Uns 2 min
Nota de cuina: This helps the ghee penetrate and creates attractive portions.
- 15
Pour the remaining melted ghee evenly over the top of the kibbeh.
Uns 1 min
- 16
Bake for 35-40 minutes, or until the top is golden brown and crispy.
Uns 40 min
Nota de cuina: If the top browns too quickly, cover loosely with foil.
- 17
Remove from the oven and let it rest for 10 minutes before serving.
Uns 10 min
Nota de cuina: Resting allows the kibbeh to set and makes it easier to cut.
Per ració
Nutrició
- Calories
- 797,4kcal
- Proteïnes
- 50,2g
- Hidrats de carboni
- 62,8g
- Greixos
- 39,6g
- Fibra
- 14,9g
- Sucre
- 2,6g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Kibbeh bil Sanieh in an airtight container in the refrigerator.
Reheat in the oven at 170°C (340°F) until warmed through, or in a microwave for individual portions.
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