Recipe courtesy of The Cedar Tree
Kebbe Be Sayneyeh
- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 1 hr 5 min
- Yield: 2 to 4 servings
- Level: Intermediate
- Total: 2 hr 5 min
- Prep: 30 min
- Inactive: 30 min
- Cook: 1 hr 5 min
- Yield: 2 to 4 servings
Ingredients
About 14 ounces burgel (cracked wheat)
About 2 cups warm water
About 7 ounces minced lamb
About 3/4-ounce salt
About 1-ounce kebbe spices
1 onion, chopped
2 finely chopped onions
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons mixed spices (ground cumin, ground cinnamon, fresh basil, and fresh marjoram, to taste)
1 cup pine nuts
Edible Flowers, for decorations
Directions
- Burgel Dough:
- Soak the burgel in a bowl with warm water for about 1/2 an hour. Blend the burgel with minced meat, salt, kebbe spices, and the chopped onions. Blend everything together until very smooth and refrigerate while cooking the savory meat for the stuffing.
- Savory Minced Meat:
- Fry the chopped onions with salt and black pepper until golden. Add the minced meat and cook for about 30 minutes. Add the mixed spices, and let simmer for about 15 minutes.
- Oven Bake:
- Lay down half the kebbe dough on a tray 30 cm by 40 cm, then lay down the savory minced meat. Place the other half of the kebbe dough on the top of the savory minced meat, the cut it in diamond shape. Bake it for 20 minutes, in a preheated gas oven 180 degreesC/350 degrees F. Top it up with the pine nuts and garnish with edible flowers.
