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Kibbeh bil Sayniyeh
A baked kibbeh dish where layers of seasoned bulgur and meat are filled with a spiced ground meat and pine nut mixture, baked until golden and fragrant.
🧂 Ingrediënten
- 500 g Fine bulgur
- 750 g Lean ground lamb or beef(divided for crust and filling)
- 2 medium Onions(finely chopped)
- 1.5 tsp Allspice
- 1 tsp Cinnamon
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 100 g Pine nuts(toasted)
- 4 tbsp Olive oil or ghee(for greasing and drizzling)
- 1/4 cup Water(for moistening bulgur)
👨🍳 Instructies
- 1
Rinse bulgur and soak in water for 15-20 minutes until softened. Squeeze out excess water thoroughly.
⏱️ 20 minutes - 2
In a large bowl, combine the soaked bulgur, 500g of ground meat, half the onions, allspice, cinnamon, salt, and pepper. Knead until a smooth, cohesive dough forms. Add a little water if needed to achieve the right consistency.
💡 Pro Tips: The mixture should be pliable and not sticky. - 3
For the filling, sauté the remaining onions in 2 tbsp olive oil until softened. Add the remaining 250g ground meat and cook until browned. Stir in salt, pepper, and any additional spices to taste. Mix in the toasted pine nuts.
⏱️ 15 minutes - 4
Preheat oven to 190°C (375°F). Grease a baking dish (approx. 9x13 inch) with olive oil or ghee.
- 5
Press half of the bulgur mixture evenly into the bottom of the prepared baking dish.
💡 Pro Tips: Moisten your hands with water to prevent sticking. - 6
Spread the meat and pine nut filling evenly over the bulgur base.
💡 Pro Tips: Ensure the filling is spread to the edges. - 7
Cover the filling with the remaining bulgur mixture, pressing it down to seal. You can score the top in a diamond pattern or create decorative shapes.
💡 Pro Tips: Use a knife dipped in water for scoring. - 8
Drizzle the remaining 2 tbsp olive oil or ghee over the top. Bake for 50-60 minutes, or until the top is golden brown and firm.
⏱️ 60 minutes💡 Pro Tips: If the top browns too quickly, you can loosely tent it with foil. - 9
Let the kibbeh rest for at least 10-15 minutes before cutting into squares or diamonds and serving.
⏱️ 15 minutes💡 Pro Tips: Resting allows the kibbeh to set, making it easier to slice.
💡 Pro Tips
- ✓Ensure the bulgur is squeezed very dry to avoid a mushy crust.
- ✓The consistency of the bulgur mixture is key; it should be firm enough to shape but moist enough to hold together.
- ✓Toast pine nuts gently to prevent burning.
- ✓Serve hot with a side of yogurt or a fresh salad.
✨ Ideeën voor Variaties
Inspiratie voor uw eigen versie van dit recept
- Add a pinch of nutmeg to the filling for extra warmth.
- Use a mix of lamb and beef for the filling.
- For a richer crust, incorporate a small amount of finely ground raw kibbeh meat into the bulgur mixture.