Kibbeh bil Saniyeh

Method

1. 1

   Process bulgur, half the beef, one onion, allspice and salt into a smooth shell paste.

2. 2

   Fry the filling: remaining beef with the other onion, pine nuts, cinnamon.

3. 3

   Press half the shell into an oiled tray, spread filling, and cap with the rest — wet hands make it possible.

   💡 A bowl of cold water beside you is the real tool; the paste sticks to dry hands only.

4. 4

   Score deep diamonds, center-dot each with oil, bake at 200°C for 40 minutes.

5. 5

   Serve with yogurt and cucumber salad.