👨‍🍳 Instrucțiuni

1. 1

   Prepare the filling: In a large skillet, heat a little oil over medium-high heat. Add the 1 lb ground beef for the filling and cook, breaking it up, until browned. Add the chopped onions and cook until softened. Stir in 1 tablespoon of salt, 1 teaspoon of black pepper, 1 teaspoon of allspice, 1 tablespoon of red pepper flakes, cinnamon, cloves, and nutmeg. Cook for another 2-3 minutes until fragrant. If using, stir in toasted pine nuts. Remove from heat and let cool completely. Some recipes suggest cooking the onions first until translucent, then adding the meat.

2. 2

   Prepare the dough: Rinse the fine bulgur in a sieve. In a large bowl, combine the 1 lb extra lean ground beef, rinsed bulgur, chopped shallots (if using), 2 tablespoons of salt, 1 teaspoon of black pepper, 1 teaspoon of allspice, 1 tablespoon of pepper paste, and 1 tablespoon of red pepper flakes. Gradually add cold water, a little at a time, and knead the mixture thoroughly with your hands until it forms a soft, cohesive dough that is not sticky. This may take about 10-15 minutes. Alternatively, use a food processor in batches.

3. 3

   Assemble the Sini Kofte: Preheat your oven to 350°F (175°C). Lightly grease a 13x9 inch baking dish or a large round pan with oil or butter.

4. 4

   Divide the dough mixture into two equal portions. Press one portion evenly into the bottom of the prepared baking dish to form a base layer about 1/2 inch thick.

   💡 Sfaturi Profesioniste: Wet your hands with cold water to prevent the dough from sticking.
5. 5

   Spread the cooled meat filling evenly over the bottom dough layer.

   💡 Sfaturi Profesioniste: Ensure the filling is spread to the edges.
6. 6

   Flatten the second portion of the dough mixture on a piece of parchment paper or plastic wrap to the same size and thickness as the bottom layer. Carefully invert this layer over the filling, pressing gently to seal the edges. Smooth the top surface, wetting your hands as needed.

   💡 Sfaturi Profesioniste: If the top layer cracks, use wet fingers to patch it up.
7. 7

   Score the top layer of the dough into desired shapes (squares or diamonds) using a sharp knife, cutting about 3/4 of the way through. Brush the top with a little olive oil or melted butter.

   💡 Sfaturi Profesioniste: Some traditional scoring patterns create a diamond lattice.
8. 8

   Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and cooked through.

9. 9

   Let the Sini Kofte rest for about 10 minutes before cutting into the scored portions and serving. It's often served with plain yogurt or a simple salad.

   💡 Sfaturi Profesioniste: Allowing it to rest helps it hold its shape when cut.