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Kibbeh Biel saniah (Кibbeh bil sanieh) is a very ancient food. It is mentioned in Assyrian and Sumerian writings, at the court of the Assyrian rulers was considered one of the main delicacies. It is a kind of meat pie without the pastry. There are many ways of cooking kibbeh in accordance with national traditions and family recipes. The main thing in this dish, it always contains a mixture of ground lamb, cracked wheat – bulghur and onions. Very, very tasty!!! My thanks to O. Baklanov.
for 23rd of February
Ingredients for Kibbeh
- Minced meat - 400 g
- Bulgur - 70 g
- Onion - 7 PCs
- Salt - 1/3 tsp
- Cinnamon - 1 tsp.
- Vegetable oil - 4 tbsp
- Nuts - 1 Gorst.
- Raisins - 1 Gorst.
- Black pepper
- Water - 140 ml
Step by step instruction of cooking Kibbeh
Again, only thanks to the contest acquired the bulgur and just fell in love. Wonderful rump. If you have the opportunity - buy, will not regret.
Soak bulgur in boiling water, leave until absorbed.
In middle Eastern countries lamb, grinding it manually, I advise you to try the authentic recipe. I, for lack of a lamb, had to replace the meat in mixed meat.
So, in a bowl mix finely chopped onion, bulgur and minced meat.
Add salt, cinnamon, vegetable oil and black pepper. Carefully mix everything.
Vystelim shape with a diameter of 26-28 cm parchment.
Stamped with wet hands, trying to keep the thickness of the cold layer were the same.
With a knife divide into segments: 4-8 parts. Bake in a preheated 180 degrees oven about 30 minutes, until slightly crispy crust.
While baked basis, remaining onions cut the same thickness of the slices and fry in a small amount of oil until Golden brown on both sides.
Prepared meat base and sprinkle with ringlets of onions, nuts and raisins, sprinkle with herbs.