Kibbeh bil Sanieh

Priprema

Sastojci

Postupak

Korak po korak

1. 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.

   Oko 30 min

   Napomena kuhara: Ensure the bulgur is completely drained to prevent the kibbeh from becoming mushy.

2. 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.

   Oko 5 min

3. 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.

   Oko 15 min

   Napomena kuhara: The texture should be uniform and sticky, similar to a thick dough.

4. 4

   While the kibbeh dough is resting, prepare the filling: Heat vegetable oil in a skillet over medium heat.

   Oko 1 min

5. 5

   Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

   Oko 6 min

6. 6

   Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned.

   Oko 7 min

   Napomena kuhara: Drain any excess fat if desired.

7. 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.

   Oko 3 min

8. 8

   Preheat your oven to 190°C (375°F).

   Oko 5 min

9. 9

   Lightly grease a 9x13 inch (23x33 cm) baking dish with some melted ghee.

   Oko 1 min

10. 10

    Divide the kibbeh dough into two equal portions.

11. 11

    Press one portion of the kibbeh dough evenly into the bottom of the prepared baking dish, creating a smooth layer.

    Oko 3 min

    Napomena kuhara: Wet your hands slightly to prevent sticking.

12. 12

    Spread the prepared meat filling evenly over the bottom kibbeh layer, leaving a small border around the edges.

    Oko 2 min

13. 13

    Carefully spread the second portion of kibbeh dough over the filling, sealing the edges.

    Oko 3 min

    Napomena kuhara: Flatten small pieces of dough in your hand and gently place them on top, then smooth them together.

14. 14

    Score the top layer of kibbeh with a knife into diamond or square shapes, cutting only halfway through the dough.

    Oko 2 min

    Napomena kuhara: This helps the ghee penetrate and creates attractive portions.

15. 15

    Pour the remaining melted ghee evenly over the top of the kibbeh.

    Oko 1 min

16. 16

    Bake for 35-40 minutes, or until the top is golden brown and crispy.

    Oko 40 min

    Napomena kuhara: If the top browns too quickly, cover loosely with foil.

17. 17

    Remove from the oven and let it rest for 10 minutes before serving.

    Oko 10 min

    Napomena kuhara: Resting allows the kibbeh to set and makes it easier to cut.