KIBBEH B'SENYEH

Kibbeh B' Senyeh which translates to “Kibbeh in the pan,” is the oven-baked version of Kibbeh. 

  Kibbeh B’Senyeh - (Baked Kibbeh)

Stuffing (Hashweh) Ingredients

• 500 g ground beef

• 100 g chopped onions

• 2 tbsp olive oil

• 1 tsp salt

• 2 tsp 7-spice

• ½ tsp chili flakes

• 40 g pine nuts

• 80 g raisins

Stuffing Instructions

Heat the olive oil in a pan over medium heat.Add the ground beef and sauté until fully browned.

Add the onions and cook for about 10 minutes, until softened and the moisture has evaporated.

Add salt, 7-spice, chili flakes, pine nuts, and raisins. Mix well. Allow the mixture to cool completely before using.

Kibbeh Dough Ingredients

• 450 g fine bulgur (burghul)

• 450 g lean ground beef

• 2 tsp salt

• ½ tsp chili flakes

• 1 tsp 7-spice

• 1 tsp pepper paste (or mild chili paste)

• ½ medium onion

• A couple of ice cubes

• 3 tbsp oil

For Assembling

• 100 ml olive oil (to drizzle on top)

• Almonds for garnish (optional)

Kibbeh Dough Instructions

Soak the bulgur in water for 10 minutes, then drain well.

In a food processor, place the lean ground beef with the ice cubes. Process until it becomes a smooth paste. (The ice prevents overheating.)

Remove the beef paste and set aside. Add the drained bulgur, salt, chili flakes, 7-spice, onion, and pepper paste to the processor. Blend until the mixture starts to bind together.

Add the beef paste back in and process again until combined. (You may need to do this in batches.)

Transfer the mixture to a bowl and knead it by hand. If it feels dry, add a few drops of water or oil.Divide the dough into two equal portions. Line your baking pan with parchment paper.

place the first half of the kibbeh dough inside and spread it evenly using damp hands. Lift it out and set aside—this will be the top layer. Brush the pan with olive oil, then press the second half of the dough evenly into the pan—this becomes the bottom layer. Spread the cooled stuffing evenly on top and press lightly.Cover with the top layer of kibbeh dough. Smooth and seal the edges.Cut into diamonds or squares. Pour 100 ml olive oil over the surface. Garnish with almonds if desired.

• Preheat oven to 180°C.

• Bake for 50 minutes, or until golden brown and crisp on top.