Baked kubbeh (kubbeh bel saineh)

Kebbeh is a very famous Syrian and Levantine dish. it is served as an appetizer, main dish, party food or even the perfect portable lunch. Kubbeh comes in many shapes, forms and types. Aleppo in Syria is famous for having over 17 types of it! These include kubbeh prepared with sumac, yogurt, quince, lemon juice, pomegranate sauce, cherry sauce, and other varieties, such as raw kubbeh.

Baked kubbeh or kubbeh bel saineh is a combination of spices, meat and bulgur, and it is an elegant dish to serve to friends and family in Ramadan.

 

For the stuffing

1- 250g beef or lamb mince

2- 2 heaped tablespoons pine nuts or almonds (optional)

3- 1 tablespoon pomegranate molasses (optional)

4- 1 small, finely chopped onion

Olive oil

Pinch cinnamon, cardamom, allspice

Salt

 

 

For the base and top

1- 250 g bulgur wheat

2- 250 g minced beef or lamb

3- 1 medium onion

4- 1/2 teaspoon allspice

5- 1/4 teaspoon sumac

6- 1/4 teaspoon coriander

7- 1/4 teaspoon cardamom

8- 1/4 teaspoon cumin

9- 1/4 cup olive oil

 

To make your stuffing:

- In a pan or pot sauté the onion in olive oil until soft.

- Stir in the minced meat, then, as it browns, season with salt and spices and cook the meat.

 

To make the base and top

- Soak the bulgur wheat in cold water for an hour (but no longer)

- Drain the water off and place the bulgur into a sieve and leave it to drain for 15 minutes

- Using a meat grinder to grind the bulgur wheat three times until it is almost a dough. Do the same with the meat and onion.

 

To make your kibbeh:

- Grease your baking dish

- Get a bowl of water and wet your hands.

- Take half of the meat and bulgur mix and spread it in the base of the baking dish.

- Spread the stuffing over the base leaving

- Spread the other half of the meat and bulgur mix on the stuffing

- With your wet hands smooth the top and press from the center to the edges to expel any air trapped between the layers.

- Cut in the pattern you like into the kibbeh using a wet knife.

Pour the 1/4 cup of olive oil on top of the kibbeh

Bake in a 180 degree oven for an hour or until the edges are golden brown

Place under the broiler until the top is golden brown

 

Lara Khouli

 

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