Kibbeh Sahnieh in a Round Pan Recipe
SERVINGS: 8 SERVINGS, DEPENDING ON HOW YOU CUT THE PIECES | RECIPE BY: MAUREEN ABOOD
To make this classic Lebanese kibbeh sahnieh, use a large pan, 14-16 inches, and layer the kibbeh with a lemony meat and onion filling. Bake and broil until deep golden brown, and you’re golden too!
INGREDIENTS
1/2 recipe kibbeh (which uses 1 pound of kibbeh meat and 1 cup of fine bulgur)
Small bowl of ice water, to moisten your hands and flatten the layers
FOR THE FILLING:
1/4 cup neutral or extra virgin olive oil
1 medium yellow onion, diced
1 teaspoon kosher salt
1 pound ground beef from round or chuck
1/2 teaspoon cinnamon
Several grinds black pepper
Juice of 1 lemon
1/2 cup pine nuts, toasted
FOR COATING THE PAN AND FINISHING:
1/4 cup extra virgin olive oil
INSTRUCTIONS
1. Preheat the oven to 400 degrees.
2. To make the househ filling, in a large frying pan, heat the neutral or olive oil until hot but not smoking. Add the onions and about a half teaspoon of the salt and sauté until soft. Add the ground beef and season with cinnamon, another half teaspoon of salt, and black pepper. Cook until browned, breaking up the meat with a metal spoon into smaller bits as it cooks. Squeeze the lemon juice over the househ, taste, and adjust seasoning if needed. Stir in the pine nuts and set aside.
3. Coat a 14-inch round cake pan with olive oil.
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