Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kibbeh baked in tray - kibbeh bil saynieh. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Kibbeh, baked in a tray (bil sanieh), is the healthier alternative to my fried kibbe balls recipe, and is much quicker to make. The mixture is made in exactly the same way except it is layered in an oven proof dish with the filling encased by the two layers of casing. Why do I have to use fine bulgur wheat?
Kibbeh baked in tray - kibbeh bil saynieh is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Kibbeh baked in tray - kibbeh bil saynieh is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have kibbeh baked in tray - kibbeh bil saynieh using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kibbeh baked in tray - kibbeh bil saynieh:
- Prepare - For the kibbeh dough:
- Take 1 kg finely ground beef
- Take 3 cups fine bulgur
- Take 1 onion, finely chopped
- Prepare 1 teaspoon allspice
- Prepare 1/2 teaspoon cinnamon
- Prepare 1/4 teaspoon pepper
- Prepare 5 basil leaves
- Take - For the filling:
- Make ready 500 g finely ground beef
- Take 4 large onions, finely chopped
- Get 1/2 cup pine nuts
- Take 1/2 teaspoon cinnamon powder
- Take 1/4 teaspoon black pepper
- Get 1 teaspoon salt
- Prepare 1 tablespoon vegetable oil, for frying
- Make ready - For baking:
- Make ready 1/2 cup vegetable oil
Kibbeh can be eaten raw (kibbeh naye). It's similar to steak tartare and popular in Lebanon. Another common form is kibbeh qrass, whereby the kibbeh mixture is molded into small, hollowed balls, stuffed with filling and then fried. This recipe is kibbeh bil sayneeye, or baked kibbeh.
Instructions to make Kibbeh baked in tray - kibbeh bil saynieh:
- To prepare the stuffing: Fry the chopped onions until tender with 1 tablespoon of vegetable oil. Add the remaining stuffing ingredients and cook until meat is brown. Remove from heat and set aside.
- Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.
- To prepare the kibbeh dough: In a food processor, combine all the kibbeh dough ingredients together. Grind until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In a bowl, knead the dough for a few seconds.
- Divide the kibbeh dough in half. Coat a 30 cm diameter oven pan with 3 tablespoons of vegetable oil. With your hands, spread evenly the first half of the kibbeh dough making sure to cover the entire bottom of the pan.
- Spread the filling evenly on top and cover it with the other half of the dough.
- Using a knife, cut in slightly the kibbeh surface forming triangle or square shapes. Pour the rest of the vegetable oil evenly on the top then place the pan in the oven and bake at 180⁰C for 20-30 min.
- Serve hot or at room temperature. Kibbeh can be served with cabbage salad or yogurt and cucumber salad.
- Note: You can find the recipes 'cabbage salad' and 'yogurt and cucumber salad' under my profile
Butter a baking tray and smooth half of the Kibbeh over the bottom. Spread the filling over this evenly and cover with a second layer of Kibbeh. It should be well done, and beautifully brown and crisp on top. Pat a layer of basic kibbeh smoothly and firmly over the bottom of the Score into diamond shapes with a sharp knife. Pour one cup melted samneh or butter over all.
So that’s going to wrap it up with this special food kibbeh baked in tray - kibbeh bil saynieh recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
