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Kubbeh Bil Siniyeh

 In
Kubbeh Bil Siniyeh-Recipes
Yields1 Serving
 ¼ kg ground meat (lamb)
 ¼ kg ground meat (veal finely ground) (for kubbeh casing)
 1 cup bulgur wheat
 2 onion (1for stuffing 1 for kubbeh casing)
 1 tsp cinnamon
 1 tsp black pepper
 2 tsp salt
 ¼ cup almonds
 ¼ cup pinenuts (optional)
1

Soak bulgur wheat in water for around 1 hour then get rid of the extra water

2

Mix the bulgur wheat with the finely ground veal and season with salt and pepper

3

Grate 1 onion and add it to the veal

4

Place the mixture into a food processor and wait for it to form a ball on one side of the bowl then remove and put in the fridge

5

for the stuffing dice up 1 large onion into small pieces

6

sauté onions on low heat add 1 tsp salt and 1 tsp black pepper 1tspn mixed spice

7

Add the minced lamb and pine nuts into the pot and keep stirring until all ingredients are mixed and the fat is rendered

8

Brush a deep tray with oil and start the stacking

9

Use half the paste to cover the tray from the bottom
best way to do it is using cling film on two sides one under and one over and flatten with a rolling pin, then slowly transfer to a baking tray

10

Add the stuffing on top so that it covers the paste

11

on the second piece use cling film on two sides one under and one over and flatten with a rolling pin, then slowly transfer to the top layer of the baking tray

12

Run your moist hands on top of the layer to make sure it is even and covering the stuffing fully

13

Using a knife run diagonal lines along with the top layer from both sides so that you have formed a shape on top of the kubbeh

14

Cover the layers with oil and out in the oven at medium heat for 30 minutes until the sides start getting darker

15

Broil for another 10 minutes

Slice the Kubbeh like you would a piece of cake and try it with a side of yoghurt, Enjoy.

Ingredients

 ¼ kg ground meat (lamb)
 ¼ kg ground meat (veal finely ground) (for kubbeh casing)
 1 cup bulgur wheat
 2 onion (1for stuffing 1 for kubbeh casing)
 1 tsp cinnamon
 1 tsp black pepper
 2 tsp salt
 ¼ cup almonds
 ¼ cup pinenuts (optional)

Directions

1

Soak bulgur wheat in water for around 1 hour then get rid of the extra water

2

Mix the bulgur wheat with the finely ground veal and season with salt and pepper

3

Grate 1 onion and add it to the veal

4

Place the mixture into a food processor and wait for it to form a ball on one side of the bowl then remove and put in the fridge

5

for the stuffing dice up 1 large onion into small pieces

6

sauté onions on low heat add 1 tsp salt and 1 tsp black pepper 1tspn mixed spice

7

Add the minced lamb and pine nuts into the pot and keep stirring until all ingredients are mixed and the fat is rendered

8

Brush a deep tray with oil and start the stacking

9

Use half the paste to cover the tray from the bottom
best way to do it is using cling film on two sides one under and one over and flatten with a rolling pin, then slowly transfer to a baking tray

10

Add the stuffing on top so that it covers the paste

11

on the second piece use cling film on two sides one under and one over and flatten with a rolling pin, then slowly transfer to the top layer of the baking tray

12

Run your moist hands on top of the layer to make sure it is even and covering the stuffing fully

13

Using a knife run diagonal lines along with the top layer from both sides so that you have formed a shape on top of the kubbeh

14

Cover the layers with oil and out in the oven at medium heat for 30 minutes until the sides start getting darker

15

Broil for another 10 minutes

Slice the Kubbeh like you would a piece of cake and try it with a side of yoghurt, Enjoy.

Kubbeh Bil Siniyeh
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