Kibbeh Bi Saniye: A Comforting Pie for the Last Winter Days

posted on: Mar 1, 2017

BY: Yara Jouzy/Contributing Writer

Kibbeh is a famous dish in the Arab world, served in many different forms depending on the region it originates. The meal is prepared in the Levantine region in countries, such as Palestine, Iraq, Jordan, Lebanon and Syria.

Depending on the region, the pronunciation of kibbeh can differ. The Lebanese pronounce it as kibbeh, while the Palestinians say kubbeh, and the Iraqis say koba.

The types of kibbeh include kibbeh nayeh, kibbeh stuffed with meat patties and kibbeh bi saniye, or baked kibbeh. This baked dish is popularly served as a main dish, rather than an appetizer like its raw or patty counterparts. Kibbeh bi saniye is traditionally served with a side of yoghurt that is made up of crushed mint, a dash of salt, sprinkled pepper and diced cucumbers. The yoghurt helps to cool the heated kibbeh bi saniye with every bite you take.

Palestinians recall their grandfathers back in the day making kibbeh for them using stone bowls. This was an effective way to knead the kibbeh in order to get the best results. For generations kibbeh bi saniye has been made using bulgur that is stuffed with pine nuts, beef or lamb with freshly brushed nutmeg. Afterwards, the layer of beef or lamb is flattened onto a pan, and then onions, cinnamon, salt and the amount of pine nuts of your choice are placed on top.

Pine nuts are an encouraged ingredient. Though often underrated, pine nuts have many health benefits. They decrease the risk of heart disease, increase energy, improve vision, assist in weight loss, and much more, but because of their high cost and unavailability in grocery stores, they may be substituted with slivers of almonds.

The last step of the kibbeh in the pan is to add another layer of kibbeh. This kibbeh is also kneaded to a flat shape and put on the top as a final layer bringing together all the ingredients.

Try this healthy recipe at home with your family:

Recipe

Ingredients

• 2 pounds 100% lean ground beef thats been run through a meat grinder 4-5 times
• 2 cups soaked medium burghul
• 1.5 large white onions (divided)
• 1 pound 95% lean ground beef
• 1 teaspoon ground cumin powder
• 2 tablespoon olive oil
• ½ teaspoon ground cinnamon
• 1 teaspoon hot paprika
• 1 tablespoon chopped parsley
• 3 tablespoon toasted pine nuts
• 2 garlic cloves, minced
• kosher salt
• freshly ground black pepper
• 2 tablespoons softened unsalted butter

Preparation

1. preheat oven to 350 degrees
2. soak burghul in warm water for 30 minutes, then drain
3. toast pine nuts in a dry pan over medium heat until golden brown and reserve on side
4. heat olive oil in a large nonstick pan
5. add in ½ of a large white onion, chopped to the pan and cook for 3 minutes
6. add in garlic and sauté for 30 seconds
7. add in cumin, cinnamon, ½ teaspoon kosher salt, and hot paprika to pan and cook for one minute
8. add in ground beef and cook until browned
9. add in parsley and toasted pine nuts
10. taste for seasoning
11. combine one large chopped onion to a large food process and blend for 4 pulses
12. add in salt and burghul and pulse for 3-4 more pulses
13. add in 2 pounds of 100% lean ground beef and process for four minutes or until fully combined, scraping down occasionally
14. butter a baking dish with butter
15. add in half of the burghul and beef mixture and flatten
16. add the cooked ground beef layer
17. add the other half of the burghul and beef mixture and flatten
18. sprinkle with some salt and freshly ground black pepper
19. bake for 25 minutes
20. take out of oven and score into a diamond shaped design
21. continue to bake for 25 minutes or until browned and fully cooked
22. let it set for 5 minutes before serving

Recipe source: Rehanadujour.com