Kebbe Seineyieh

Two layers of fine bulgur and meat dough, stuffed with a savory spiced meat and nut filling. Baked in the oven until golden and crispy, then cut into traditional diamond shapes.

🥄 Ingredients

• 600g bulgur wheat
• 400g lean veal
• 150g flour
• 3 medium onions
• 0.5 tsp seven-spice mix
• 0.5 tsp black pepper
• 0.25 tsp ground cinnamon
• 1 tbsp salt
• 1 tsp ground ginger
• 5 tbsp ghee
• Filling:
• 600g minced meat
• 2 onions (400g)
• 100g pine nuts
• 100g cashew nuts
• 100g blanched almonds (for filling and garnish)

👩‍🍳 Instructions

1. The same principle applies to preparing kebbe: soak the bulgur with the onion, seven-spice mix, and Maggi cube. Grind the bulgur in a meat grinder, first without the lean meat and then with it, ensuring it's soft and easy to flatten. Divide the kebbe mixture in half so you don't have to cover it after spreading the base.
2. Grease the bottom and sides of a 45cm round baking dish with a light layer of ghee. Take a handful of the bulgur and shape it into a thin disc. Place it on the dish and press it down evenly to ensure a uniform thickness. Repeat this process until the entire dish is covered.
3. Spread the filling evenly over the first layer and distribute the nuts as needed to cover the entire kebbe. Then, take the second half of the bulgur mixture and use it to cover the meat layer. As you place one disc next to another, join them together, keeping your hands moist with water to help you spread the kebbe evenly. Once you've used all of the second half of the kebbe mixture, cut the surface of the kebbe in the dish into equal diamond shapes, creating a beautiful star shape in the center. Garnish each diamond with an almond.
4. Melt the remaining ghee and pour it hot over the kebbe. Gently swirl the tray around the edges to distribute the ghee evenly. Place the tray on the lowest rack of the oven and bake at your highest temperature setting (top and bottom heat) for 45 minutes. If your oven has separate heating elements, start with the bottom element and bake for another 30 minutes, or until the edges are lightly browned. Then, turn on the top element for 15 minutes, or until the kebbe is golden brown and the garnished almonds are toasted and golden.
5. [Note: The last sentence about the kebbe is unrelated and should be removed.]

🌹 Decoration

It doesn't need any decoration; it's beautiful in itself if you leave it in the same star-shaped tray. If you cut it into large triangles and want to decorate them, you can do so by placing lettuce under each triangle and tomato and cucumber slices between each triangle.