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Teita's Kibbeh Bil Sanieh (Baked Kibbeh)

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"My Palestinian-Israeli grandma's take on Lebanon's national dish"

Serves 4 | Prep Time 1 hour | Cook Time 40 minutes

Why I Love This Recipe

This is not straightforward to make and took me a few tries until I got it right. It's very meatloaf like (sorry to the vegetarians) but reminds me of my Teita and sitting at the children's table in her kitchen.

Submitted by: "Quarantined Folk (Quarantined Folk)"

Ingredients You'll Need

Bulgur Wheat Mixture:
200g bulgur wheat
1/2 finely chopped onion
150g minced lamb or beef
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice or allspice

Mincemeat Filling:
300g minced lamb or beef
1 onion
2 cloves of garlic crushed
2 tablespoons of pine nuts (italian pine nuts preferably)
1 tablespoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice or allspice


Measure the bulgur wheat in a mug and put it in a pan with three times the equivalent volume of water (so the ratio of bulgur wheat to water in the pan should be 1:3)

Bring to the boil and cook for 15 to 20 minutes until the water is absorbed and the grain is soft.

Put the cooked bulgur wheat in a food processor with the onion, the minced lamb or beef, salt, pepper, 1/2 teaspoon cinnamon and 1/2 teaspoon mixed spice or allspice. Blend until well incorporated so that you are left with a thick paste type consistency and leave to one side.

We now move to making the filling. Toast the pine nuts in a non-stick dry frying pan and place to one side.

Put a tablespoon of olive oil in the frying pan and fry the onion and crushed garlic until soft. Add the mincemeat, salt, pepper, 1/2 teaspoon cinnamon and 1/2 teaspoon mixed spice or allspice. Cook until browned.

Oil a casserole dish and place half of the paste at the bottom. It helps if you wet your hands so you can flatten it to cover the bottom of the pan. Spread the mincemeat filling on top evenly and sprinkle the toasted pine nuts on top. Spoon small amounts of the remaining paste on top and flatten with wet hands to create an even top layer.

Bake in an oven at 180C for about 35 minutes. Sprinkle any left over toasted pine nuts on top and serve with salad and fat free yoghurt.

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