Kebbeh bil sinieh – Baked bulgur and ground beef pie
Kebbeh (or kibbeh) is a dish made with bulgur and ground meat which is very popular in Levantine cuisine. This version simplifies the traditional recipe by making a layered pie, which is cooked in the oven, avoiding deep frying. Serve hot or at room temperature with a taratur sauce or garlic yogurt.
Stuffing
- 1 Tbsp vegetable oil
- 1 onion, slivered
- 1½ lbs ground beef
- 1 tsp allspice, ground
- Salt, to taste
- ¾ cup pine nuts
Bulgur mixture
- ½ lb ground beef
- 2 cups fine bulgur, rinsed and strained
- 1 onion, grated
- 1 tsp tomato paste
- 1 Tbsp vegetable oil
- Salt, to taste
- 1 tsp Aleppo pepper
- 1 tsp cumin, ground
- 1 tsp Aleppo Seven Spice or Lebanese Seven Spice, ground
- 2 Tbsp olive oil
Stuffing
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1
Heat a pot on medium-high. Add oil and onion. Sauté for 3 minutes.
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2
Add ground meat, allspice and salt. Sauté about 10 minutes, stirring to separate and spread the meat evenly.
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3
Let cool, then add pine nuts. Mix well.
Kebbeh
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1
Heat oven to 350 °F.
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2
Mix raw ground meat and bulgur in a bowl, using your hand.
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3
Add remaining ingredients, except the oil and mix well.
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4
Brush half the oil on a 13-inch X 9-inch rectangular baking dish or pan.
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5
Spread half the bulgur preparation into the mold. Apply pressure with your hands to create an even layer.
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6
Spread stuffing on the first layer.
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7
Evenly place the second layer of bulgur preparation on the stuffing.
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8
Using a knife dipped in warm water, make diagonal cuts across the kibbeh.
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9
Brush with remaining oil and cook in the oven for 50 minutes to 1 hour.
