Kibbeh bil sanieh

Ingredients

Quantities for 8 servings.

• 400 g Fine bulgur
• 500 g Lean beef, for the shell
• 500 g Lamb, minced, for the filling
• 3 piece Onions
• 80 g Pine nuts
• 1 tbsp Baharat
• 1 tsp Cinnamon
• 120 ml Olive oil
• to taste Salt and pepper

Method

1. Soak the bulgur in cold water for twenty minutes and squeeze it completely dry.
2. Blitz the lean beef with one onion to a paste and work in the bulgur, salt and half the spices.
3. Knead the mass five minutes, wetting your hands, until it is smooth and tacky.
4. Fry the remaining onion, add the minced lamb, the spices and the pine nuts and cook ten minutes.
5. Press half the mass into an oiled tray in a one-centimetre layer, smoothing it with a wet palm.
6. Spread the filling and cover with the other half of the mass, smoothed the same way.
7. Cut it into diamonds down to the base, pour over the olive oil and bake at 200 °C for forty minutes, to a browned crust.