Syrian Baked Kibbeh

Name: Syrian Baked Kibbeh
Yield: Serves 4 servings
Ingredients: 1 1/8 cups fine bulgur (about 250 grams); 9 ounces lean ground beef or lamb (about 250 grams); 10 1/2 ounces finely ground beef for filling (about 300 grams); 2 onions; 1 teaspoon salt; 1/2 teaspoon ground black pepper; 1 egg; 2 tablespoons ghee or corn oil; 1/4 cup olive oil; 1/4 cup corn oil; A few pine nuts or almonds for garnish

وصفات أم أنس @cook_4124313

ألمانيا ولاية شمال الراين

Syrian Baked Kibbeh

وصفات أم أنس @cook_4124313

ألمانيا ولاية شمال الراين

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Ingredients

Serves 4 servings

1 1/8 cupsfine bulgur (about 250 grams)
9 ounceslean ground beef or lamb (about 250 grams)
10 1/2 ouncesfinely ground beef for filling (about 300 grams)
2onions
1 teaspoonsalt
1/2 teaspoonground black pepper
1egg
2 tablespoonsghee or corn oil
1/4 cupolive oil
1/4 cupcorn oil
A fewpine nuts or almonds for garnish

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Steps

1

Prepare the filling first: Finely chop the onion and sauté it in a little ghee or corn oil with a pinch of salt, stirring occasionally.
2

Add the ground meat and cook, stirring, until the liquid evaporates.
3

Add salt and pepper, stir briefly, then remove from heat and let cool.
4

Rinse the bulgur, drain well, and let it rest for 1 hour.
5

Add the remaining ingredients to the bulgur and mix well.
6

Knead the dough thoroughly with your hands, then divide it into 2 portions.
7

Grease a medium baking dish with a little olive oil and spread a layer of the kibbeh dough inside, making sure it's not too thin or too thick.
8

Grind the mixture twice in a meat grinder, adding cold water as needed to achieve a smooth dough.
9

Mix the egg with the filling and spread it evenly over the first layer of dough.
10

Spread the second portion of kibbeh dough over the filling.
11

Cut the top layer into your desired shapes, but only slice through the top layer.
12

Garnish with pine nuts, almonds, or any available nuts.
13

Bake in a preheated oven with heat from both the top and bottom until golden brown.
14

Cut into pieces after baking and serve with a vegetable salad or cucumber yogurt salad.
15

Note: The egg helps bind the filling and the two layers of dough together, so the kibbeh holds its shape when cut and the egg flavor does not stand out.