Kibbeh Bilsanieh

• Soak bulgur wheat for 30 mins

Nutrition values are AI-estimated based on ingredients.

• Coarse bulgur wheat
• Fine bulgur wheat
• Water
• Large quantity of ground meat (likely lamb or beef)
• Several white onions (finely diced)
• Minced garlic
• Pine nuts
• Clarified butter (ghee)
• Olive oil
• Ground cinnamon
• Allspice
• Salt to taste
• Black pepper to taste
• Sumac
• Fresh parsley
• Fresh mint
• Yogurt-cucumber dip

1. 1Combine coarse and fine bulgur in a large pot, soak with water, and mix by hand with a blend of ground spices to form the kibbeh dough.
2. 2Fry pine nuts in oil until golden brown, then drain and set aside.
3. 3Sauté finely diced white onions and minced garlic in a pot, then add a substantial amount of ground meat and brown it, breaking it up with a wooden spoon.
4. 4Stir in a different mix of spices, including sumac, into the cooked meat.
5. 5Generously grease a large rectangular baking tray with clarified butter.
6. 6Press an even, dense layer of the bulgur mixture onto the bottom of the tray.
7. 7Spread the cooked meat filling uniformly over the bulgur layer.
8. 8Carefully press a final, smooth layer of the bulgur mixture on top of the meat.
9. 9Using a ruler as a guide, score the top surface of the kibbeh into a traditional diamond pattern with a knife.
10. 10Make a small central hole, place dollops of clarified butter over the scored surface, and generously drizzle with olive oil.
11. 11Place the prepared tray into a hot oven for baking.
12. 12Serve two triangular pieces of the baked kibbeh elegantly on a blue plate, garnished with fresh green parsley and mint leaves, accompanied by a small white bowl of white, creamy yogurt-cucumber sauce.

These instructions are our analysis of the original video. Watch on YouTube →