Syria’s national dish of minced meat and burghul is so deeply loved that over the years its fans have found many different ways to prepare it. The secret is using fresh, very finely minced meat. This is carefully spiced then served raw, baked or fried in endlessly varying shapes, often with delicious fillings (that often include more minced meat). This recipe is for a kind of kibbeh sandwich: a layer of cooked, spiced meat and pine nuts is pressed between two layers of fine kibbeh, then baked and served in wedges like pieces of cake. Serve with salad and drained yoghurt (natural yoghurt that has been drained in muslin until thick).
Filling:
3 tbsp olive oil
800 g minced lamb or beef
4 large onions, finely chopped
1 tsp baharat
½ tsp cinnamon (optional)
1 tsp salt
1½ tsp freshly ground black pepper
1 tbsp butter
3 tbsp pine nuts
Kibbeh:
1½ cups fine burghul, soaked overnight in 250 ml water, drained well
800 g lean, finely minced lamb or beef (ask your butcher to mince it twice)
2 large onions, finely grated
1 tsp baharat
2 tsp salt
3 tsp freshly ground black pepper
1 tbsp olive oil
3 tbsp olive oil
800 g minced lamb or beef
4 large onions, finely chopped
1 tsp baharat
½ tsp cinnamon (optional)
1 tsp salt
1½ tsp freshly ground black pepper
1 tbsp butter
3 tbsp pine nuts
Kibbeh:
1½ cups fine burghul, soaked overnight in 250 ml water, drained well
800 g lean, finely minced lamb or beef (ask your butcher to mince it twice)
2 large onions, finely grated
1 tsp baharat
2 tsp salt
3 tsp freshly ground black pepper
1 tbsp olive oil
