Kibbeh bil Sanieh

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

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.

   Ongeveer 30 min

   Tip van de kok: 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.

   Ongeveer 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.

   Ongeveer 15 min

   Tip van de kok: 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.

   Ongeveer 1 min

5. 5

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

   Ongeveer 6 min

6. 6

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

   Ongeveer 7 min

   Tip van de kok: 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.

   Ongeveer 3 min

8. 8

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

   Ongeveer 5 min

9. 9

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

   Ongeveer 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.

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 2 min

13. 13

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

    Ongeveer 3 min

    Tip van de kok: 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.

    Ongeveer 2 min

    Tip van de kok: This helps the ghee penetrate and creates attractive portions.

15. 15

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

    Ongeveer 1 min

16. 16

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

    Ongeveer 40 min

    Tip van de kok: 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.

    Ongeveer 10 min

    Tip van de kok: Resting allows the kibbeh to set and makes it easier to cut.