Levantine cuisine · Dough, Pasta & Rice

Kibbeh bil Sanieh

Two layers of bulgur-meat dough with a filling of onions, ground lamb and pine nuts, baked in a tray.

Ingredients · for 6 servings

• 300 g fine bulgur
• 500 g ground lamb
• 3 onions
• 60 g pine nuts
• 2 tsp allspice
• 1 tsp cinnamon
• 1 tsp cumin
• 80 g butter
• 4 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Pour 250 ml cold water over the bulgur, let soak for 20 min and then squeeze out firmly.
2. For the filling, fry 2 finely diced onions in olive oil for 8 min until golden, add half the ground lamb and cook until crumbly, then stir in the pine nuts, 1 tsp allspice, salt and pepper and let cool.
3. For the shell, finely grate the third onion and knead with the remaining ground lamb, the bulgur, cinnamon, cumin, the remaining allspice, salt and 4 tbsp ice water into a smooth, almost paste-like mass.
4. Press half of the mixture evenly into a buttered 26 cm baking dish with wet hands, spread the filling on top and cover smoothly with the second half.
5. Score the surface into a diamond pattern, pour over the melted butter and bake at 200°C for 35-40 min, until the crust is deep golden brown and crisp.
6. Let rest for 10 min, sprinkle with chopped parsley and cut into pieces along the scored diamonds.