Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, kibbeh baked in tray - kibbeh bil saynieh. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Kibbeh baked in tray - kibbeh bil saynieh is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Kibbeh baked in tray - kibbeh bil saynieh is something which I’ve loved my entire life.
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?
To get started with this particular recipe, we have to first 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:
- Make ready - For the kibbeh dough:
- Prepare 1 kg finely ground beef
- Take 3 cups fine bulgur
- Get 1 onion, finely chopped
- Get 1 teaspoon allspice
- Get 1/2 teaspoon cinnamon
- Get 1/4 teaspoon pepper
- Get 5 basil leaves
- Prepare - For the filling:
- Get 500 g finely ground beef
- Get 4 large onions, finely chopped
- Get 1/2 cup pine nuts
- Prepare 1/2 teaspoon cinnamon powder
- Make ready 1/4 teaspoon black pepper
- Prepare 1 teaspoon salt
- Take 1 tablespoon vegetable oil, for frying
- Take - For baking:
- Get 1/2 cup vegetable oil
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. Kibbeh can be eaten raw (kibbeh naye).
Steps 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 180ā°C 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
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. Syrian Baked Lamb Kibbeh is a Middle Eastern speciality that you'll love. Impress your family guests with this easy recipe.
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