Easiest Way to Make Tasty Kebbeh Bel Sayniyeh

Kebbeh Bel Sayniyeh. Kebbeh is Lebanon's staple, sort of what hamburgers are for the Americans. This dish is made of burghul (cracked wheat) and minced meat, beef or lamb. Call or message below businesses for in-store availability.

Please call to see if available today. Two layers of ground beef and burghul (Cracked wheat), stuffed with minced beef and onion. Kebbeh Bel Sayniyeh Baked bulgur dough stuffed with walnuts, potatoes, onions, tomato and pomegranate. You can have Kebbeh Bel Sayniyeh using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Kebbeh Bel Sayniyeh

1. Prepare of For the kibbeh dough:.
2. You need 1 kg of finely ground beef.
3. It’s 3 cups of fine bulgur.
4. Prepare 1 of onion, finely chopped.
5. You need 1 teaspoon of allspice.
6. You need 1/2 teaspoon of cinnamon.
7. It’s 1/4 teaspoon of pepper.
8. It’s 5 of basil leaves.
9. It’s of For the filling:.
10. Prepare 500 g of finely ground beef.
11. You need 4 of large onions, finely chopped.
12. It’s 1/2 cup of raw pine nuts.
13. It’s 1/2 teaspoon of cinnamon powder.
14. Prepare 1/4 teaspoon of black pepper.
15. It’s 1 teaspoon of salt.
16. You need 1 tablespoon of vegetable oil, for frying.
17. It’s of For baking:.
18. Prepare 1/2 cup of vegetable oil.

Baba Ganouj Smoky eggplant dip with tahini, pomegranate molasses, walnuts and. Kibbeh, the national dish of Lebanon, is an emulsification of the freshest minced lamb and burghul (cracked wheat), with essential "seven spices" (baharat). Fried kebbeh, cheese roll, cheese sambousek, sambousek meat, spinach pastries, sujuk roll. customizable. Slow cooked shredded chicken with oriental rice.

Kebbeh Bel Sayniyeh step by step

1. 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..
2. Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible..
3. 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..
4. 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..
5. Spread the filling evenly on top and cover it with the other half of the dough..
6. 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..
7. Serve hot or at room temperature. Kibbeh can be served with cabbage salad or yogurt and cucumber salad..
8. Note: You can find the recipes ‘cabbage salad’ and ‘yogurt and cucumber salad’ in this application..

Kibbeh (Arabic: كبة‎), also kubba and other spellings, is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices. Kebbe Nayeh + Kebbe bel Sayniyeh Which do you prefer ?? Fried ground beef and burgul, stuffed with minced beef and onions. Two layers of finely ground beef and burgul (cracked wheat), stuffed with minced beef, onion and pine nuts, served with hummus and Lebanese salad. Kebbeh can be baked as a pie (kebbeh bel sayniyyeh).