Kibbeh bil sanieh

Kibbeh bil sanieh

Baked stuffed kibbeh in a tray

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
60g Samneh
or 60g oil
40g pine nuts
250g coarsely minced lamb or veal
salt and freshly ground black pepper, to season
1/4 teaspoon ground cinnamon
1 quantity Kibbeh
2 onions, finely sliced

To finish

Quantity Ingredient
185ml Samneh, melted
or 185ml ghee or olive oil
pine nuts, to garnish, (optional)

Method

  1. Preheat the oven to 180°C.
  2. Heat the samneh or oil in a frying pan and gently fry the onion until translucent. Add the pine nuts and fry until the nuts are lightly browned.
  3. Increase the heat and add the meat. Stir and cook until the juices evaporate and the meat begins to brown. Remove from the heat, season with salt and pepper and add the cinnamon.
  4. Make the kibbeh mixture. There is no need to chill it, unless making ahead of time.
  5. To assemble the dish, brush a 28 × 33 cm baking dish, or a 35 cm round dish, with some of the melted samneh or ghee. Press a little less than half the kibbeh mixture onto the base, smoothing it with a wet hand.
  6. Top with the meat and nut mixture, spreading it evenly. Dot the top with mounds of the remaining kibbeh mixture, then carefully press it out evenly, to keep the filling in place. Smooth the top.
  7. Run a knife blade around the edge of the dish, then deeply score the top into diamond shapes. Press a pine nut into the centre of each diamond if desired.
  8. Mix the remaining melted samneh or ghee with 2 tablespoons cold water. Pour it over the top, making sure some runs down between the sides of the dish and the kibbeh.
  9. Bake for 30 minutes; to brown the top, sprinkle lightly with water three or four times during cooking.
  10. Cut through the scored sections and serve hot or cold with yoghurt, salads and khoubiz.

Note

  • Use oil if planning to serve the dish cold. It may also be cooked without the filling. Spread the kibbeh evenly in a dish, without the meat and pine nut filling. Score the top as required and pour on the melted samneh or oil. Bake as above.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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