Lebanon
Kibbeh bil sanieh
Baked kibbeh in a tray: bulgur and lamb crust, spiced lamb and pine nut filling, diamond pattern on top.
90 minTime
25 gProtein each
mildSpice
Make it your way
Grandma's wayLamb and bulgur crust with lamb and pine nut filling.
The original485kcalsame
25 gproteinsame
6 gfibresame
90minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Knead the squeezed bulgur with 500 g lamb, the grated onion, half the baharat and salt, adding ice water, until smooth.
- 2For the filling, fry the chopped onions in oil until soft, add the remaining lamb, baharat, cinnamon and salt and brown. Stir in pine nuts and molasses.
- 3Press half the crust into an oiled tray, spread the filling, then cover with the rest of the crust, patting flat with wet hands.
- 4Score into diamonds, cutting all the way down, and pour the melted ghee over.
- 5Bake at 200°C until the top is deep brown and crisp at the edges.
Serve it like this
Serve diamonds straight from the tray with a bowl of yoghurt or cucumber yoghurt and a green salad.