Kibbeh Bil Seniyeh (Spiced meat with Bulgur Wheat and nuts)

Preparation Time: 1 hour and 30 min

Cooking Time: 80- 90 min

Servings: 5-6 portions

Oven Temperature: 400 F

Pan Size: Round 35 cm diameter

Brush pan with 4 Tbsp. canola oil

Ingredients for the filling:

·         500 grams yellow onions, finely chopped

·         ¼ cup canola oil

·         100 grams fresh minced Lamb meat

·         150 grams fresh minced Veal meat

·         1½ tsp Kibbeh spice mix

·         1 tsp 7 spice mix

·         ¼ tsp black pepper

·         ¾ tsp salt

·         ½ cup chopped walnuts

·         1 ¼ Tbsp. Sumac spice

Ingredients for the outer shell

·         1 cup fine bulgur wheat

·         1/2 cup fine bulgur wheat

·         1 medium yellow onion, quartered

·         ¼ 0f a Sweet red pepper , peeled and seeds removed

·         2 Tbsp. fresh mint leaves

·         2 Tbsp. fresh basil leaves

·         1 tsp fresh Mardakoosh leaves

·         2 tsp Kibbeh spice mix

·         1 ¼ tsp salt

·         1 cup fine bulgur wheat

·         250 grams fresh minced veal

·         Ice water mixed with ½ tsp cinnamon

·         ¼ cup canola oil for the top

Procedure:

 Prepare the filling

1.      In a pot sauté the onions with the oil over medium-high heat

2.      Add both kinds of meat and mix well with a wooden spoon until the meat is cooked through

3.      Add the Kibbeh spice, 7 spice, black pepper and salt mixing well

4.      Remove pot from heat

5.      Add the walnuts and Sumac mixing well

6.      Leave aside to cool

Prepare the outer shell mixture (Kibbeh dough)

1.      Wash the 1 cup bulgur then strain well, leave aside for 15 min

2.      In a food processor, mix together the 1/2 cup bulgur, onion, sweet red pepper, mint, basil, Mardakoosh, kibbeh spice and salt until finely minced to a paste

3.      In a large bowl with your hands, combine together the paste with the washed bulgur and the meat

4.      Process again in small batches (adding ice water as needed) until you get a soft mixture pliable enough to work with like a dough
Preheat oven to 400F

Assemble the Kibbeh

1.      Divide the dough in half

2.      Roll out between 2 sheets of wax paper a size a bit larger than your baking pan

3.      Take your pan and place lightly over the dough

4.      With a small sharp knife, mark the size around the pan

5.      Remove pan to the side

6.      Remove excess dough then flip over the rolled kibbeh circle onto the oiled pan

7.      Dip your hand in iced water and press evenly onto bottom of the pan

8.      Spoon the stuffing, spreading well to cover the Kibbeh dough

9.      Roll the other half of the dough in the same way

10.  Flip over the stuffing in the pan

11.  Dip hand with iced water

12.  Press the top layer well to cover all the stuffing

13.  Score the top in a crosshatch pattern with a paring knife

14.  Pour ¼ cup of canola oil on top

15.  Bake on lower rack of a preheated 400 F oven for around 60 min or until the edge become golden brown

16.  Broil the Kibbeh until top is golden brown and crusty around 5 minutes

17. Let stand 10 minutes before serving