Kebbe be sayneyeh

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Ingredients

  • About 400g bulgur (cracked wheat)
  • About 480ml warm water
  • About 200g minced lamb
  • About 20g salt
  • About 28g kebbe spices
  • 1 onion, chopped
  • 2 finely chopped onions
  • 2 tsp salt
  • 2 tsp black pepper
  • About 200g minced lamb
  • 2 tsp mixed spices (ground cumin, ground cinnamon, fresh basil, and fresh marjoram, to taste)
  • 175g pine nuts
  • Edible Flowers, for decorations

Use imperial measurements

Method

How to make Kebbe be sayneyeh

1) For the dough: Soak the bulgur in a bowl with warm water for about 1/2 an hour. Blend the bulgur with minced meat, salt, kebbe spices, and the chopped onions. Blend everything together until very smooth and refrigerate while cooking the savory meat for the stuffing.

2) For the savoury minced meat: Fry the chopped onions with salt and black pepper until golden. Add the minced meat and cook for about 30 minutes. Add the mixed spices, and let simmer for about 15 minutes.

3) For the oven bake: Lay down half the kebbe dough on a tray 30 cm by 40 cm, then lay down the savory minced meat. Place the other half of the kebbe dough on the top of the savory minced meat, the cut it in diamond shape. Bake it for 20 minutes, in a preheated gas oven 180C/Gas mark 4. Top it up with the pine nuts and garnish with edible flowers.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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