Kibbeh bil sanieh: spicy baked Lebanese lamb

Recipe from: Febraury 2012

Ingredients 18
Servings
Time 00:40
  • The paste:
  • 2
    cup
    Bulgur Wheat
  • 400
    g
    lamb mince
  • 1
    large onion
  • 1
    Tbs
    ground cumin
  • 1
    tsp
    allspice
  • Olive oil
  • 1
    tsp
    salt
  • 1
    tsp
    black pepper
  • The filling:
  • 1
    Tbs
    olive oil, plus some extra for brushing
  • 2
    onions - finely chopped
  • 4
    cloves of garlic
  • 1
    tsp
    ground cinnamon
  • 1
    Tbs
    ground cumin
  • 500
    g
    lamb mince
  • 1/2
    cup
    raisins
  • 100
    g
    toasted pine nuts
 

Method

00:40
 
Soak the bulgur wheat in cold water for 30 minutes, drain and squeeze out excess water.

Place the lamb mince, onion, cumin, allspice, salt and pepper in a food process until combined.  Add the bulgur wheat and process to a paste.

Refrigerate until needed.

Preheat the oven to a moderate 180°C and grease a 20 x 30cm baking tin.

The filling

To make the filling, heat the oil in a large frying pan over medium heat and cook the onion for 5 minutes, or until softened.  Add the cinnamon and cumin and stir for 1 minute.  Add the mince, stirring to break up any lumps and cook for 5 minutes or until the meat is brown. 

Stir in the raisins and nuts and season.

Press half of the bulgur wheat paste into the base of the tin, smoothing the surface with wet hands.

Spread the filling over the top and then cover with the remaining bulgur wheat paste and again smooth the surface with wet hands.

Score a diamond pattern in the top of the mixture with a sharp knife and brush lightly with olive oil.

Bake at 180d for 35 to 40 minutes or until the top is brown and crisp.

Cool for 10 minutes before cutting into diamond shapes.

Serve with yoghurt dipping sauce.
 

 

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