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Syrian Kibbeh bil Sayniyeh with Pomegranate
A baked kibbeh dish featuring a flavorful bulgur and meat mixture layered with a spiced pomegranate filling, offering a sweet and savory contrast.
ð§ ææ
- 2 cups Fine bulgur wheat
- 1 lb Ground lamb
- 1 lb Ground beef
- 2 medium Onions(finely chopped)
- 1/2 cup Pomegranate molasses
- 1 cup Pomegranate seeds
- 1 tsp Allspice
- 1/2 tsp Cinnamon
- 1.5 tsp Salt
- 1 tsp Black pepper
- 4 tbsp Olive oil
- 2 tbsp Butter(melted)
ðšâð³ äœãæ¹
- 1
Rinse the fine bulgur wheat and let it soak in cold water for 20 minutes. Drain thoroughly, squeezing out excess water.
- 2
In a large bowl, combine the drained bulgur, ground lamb, ground beef, half of the chopped onions, allspice, cinnamon, salt, and pepper. Knead the mixture with your hands until it forms a cohesive dough.
- 3
In a separate bowl, mix the remaining chopped onions with pomegranate molasses, pomegranate seeds, 1/2 tsp salt, and 1/2 tsp pepper. This is your filling.
- 4
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
- 5
Press half of the kibbeh mixture evenly into the bottom of the prepared baking dish.
- 6
Spread the pomegranate filling evenly over the kibbeh base.
- 7
Top with the remaining kibbeh mixture, pressing gently to seal the edges. Score the top into diamond or square shapes.
- 8
Drizzle the melted butter over the top of the kibbeh. Bake for 50-60 minutes, or until the top is golden brown and cooked through.
- 9
Let it rest for 10 minutes before serving.
ð¡ ããã®ã³ã
- âEnsure the bulgur is very well-drained to prevent a mushy kibbeh mixture.
- âFor a richer flavor, use a mix of lamb and beef, or even add a small amount of ground chicken.
- âAdjust the amount of pomegranate molasses to your preference for sweetness and tanginess.
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- Add a layer of thinly sliced onions or pine nuts to the filling for added texture.
- Serve with a side of yogurt or a fresh salad.