Kubbeh Bil Saniyeh – Kubbeh In The Oven Recipe

RatingDifficultyAdvanced

Ground beef or lamb, bulgur wheat, pine nuts, cinnamon, and allspice are combined to make baked kibbeh or kibbie, a classic Lebanese dish.

Yields1 Serving
Prep Time1 hr 50 minsCook Time35 minsTotal Time2 hrs 25 mins
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FOR THE KUBBEH PASTE
 83 g Minced meat (beef, extra lean, 'Lahmeh habra' in Arabic)
  cup Bulgur (brown, fine, 'Burghul' in Arabic)
  Onions (large)
  tbsp Semolina (fine)
 ½ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 Sunflower oil
FOR THE MINCED MEAT STUFFING
 42 g Minced meat (beef, lean)
  Onions (medium)
 ¼ tbsp Pine seeds (raw)
  tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
  tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
 ½ tbsp Pomegranate seeds ('Rumman' in Arabic)
  tbsp Sunflower oil


1

TO MAKE THE KUBBEH PASTE Wash the bulgur well in a bowl of water (change the water 3 or 4 times until it becomes clear). Then squeeze the bulgur with your hands to make sure all the water is gone and put in a bowl.

2

Put the large, chopped onion in a food processor and blend for about a minute, stopping once or twice to scrape the sides of the processor.

3

Put together in a bowl the prepared and remaining ingredients for the kubbeh paste, except for the sunflower oil: The extra lean minced meat, squeezed bulgur, processed onion, semolina, salt, black pepper, and Arabic mixed spice.

4

Put some ice-cold water in a bowl next to you. Dip your hand in the water and knead the kubbeh paste until it is thoroughly mixed. You will have to add a bit of water to the mixture as you do this to moisten the bulgur and semolina, and get a paste-like consistency. But be careful, it shouldn’t get too wet.

5

Blend the kubbeh paste in a food processor to make sure all the ingredients are mixed well, and the mixture is smooth. You won’t be able to do it all at once, so blend small amounts of the mixture at a time. Once you’ve blended it all, repeat this step and blend again. Don’t forget to dip your hand in the water as you separate the kubbeh paste into pieces.

6

Once blended, knead the kubbeh paste again, dipping your hand into the water. Cover the kubbeh paste with plastic wrap and put it in the fridge to cool (about 30 minutes).

7

TO MAKE THE MINCED MEAT STUFFING While the kubbeh paste is cooling, fry the chopped medium onion in sunflower oil on high heat until translucent.

8

Add the minced meat, salt, black pepper and Arabic mixed spice. Keep moving the meat around to separate it into pieces and avoid clumps. Continue to fry until the water released by the meat evaporates.

9

Then fry the pine seeds in some sunflower oil on medium heat until they turn golden. When done put them on a plate lined with paper towels to absorb the excess oil.

10

In a bowl, mix together the fried minced meat, the fried pine seeds, the pomegranate molasses and pomegranate seeds.

11

TO LAYER THE KUBBEH Preheat the oven to 180C. Take the kubbeh paste out of the fridge and knead it for a couple of minutes to soften. Note: Keep a bowl of ice-cold water next to you so you can continue to dip your hands in water as you work with the mixture to layer the kubbeh.

12

Oil an oven safe pan. Take a bit of kubbeh paste in your hands, roll it into a ball, then flatten by pressing down with your palms. Place the flattened pieces in the pan. Keep adding flattened pieces of kubbeh paste to create a layer on the bottom of the pan.

13

Using the palm of your hand, press down on the kubbeh pieces in a circular motion to smoothen the surface and bring everything together.

14

Spread the minced meat mixture on the kubbeh paste layer, making sure to keep the minced meat away from the edges of the pan.

15

Repeat the process with the kubbeh paste to create the top layer. This layer should be a little thicker than the bottom layer was. Once the top layer is smooth, hit the kubbeh with the palm of your hand to make sure the layers stick together. Then smoothen the top one last time.

16

TO CUT THE KUBBEH The traditional way of cutting the kubbeh is shown in the images above. Just make sure you dip the tip of the knife in water as you cut so the kubbeh doesn’t stick to it. Once cut, put a whole in each diamond shape with the tip of the knife, then run the knife along the edge of the pan to separate it from the kubbeh. Finally, pour some sunflower oil on top of the kubbeh and tilt the pan to make sure it goes all over the top layer. Put the kubbeh in the oven until cooked (about 45 minutes). You can tell it’s done once the edges of the kubbeh become crispy/golden. Then take it out of the oven and cover with foil for 10 minutes.

Ingredients

FOR THE KUBBEH PASTE
 83 g Minced meat (beef, extra lean, 'Lahmeh habra' in Arabic)
  cup Bulgur (brown, fine, 'Burghul' in Arabic)
  Onions (large)
  tbsp Semolina (fine)
 ½ tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
 Sunflower oil
FOR THE MINCED MEAT STUFFING
 42 g Minced meat (beef, lean)
  Onions (medium)
 ¼ tbsp Pine seeds (raw)
  tsp Salt
  tsp Black pepper
  tsp Arabic mixed spice (or All Spice)
  tbsp Pomegranate molasses ('Dibs Rumman' in Arabic)
 ½ tbsp Pomegranate seeds ('Rumman' in Arabic)
  tbsp Sunflower oil

Directions

1

TO MAKE THE KUBBEH PASTE Wash the bulgur well in a bowl of water (change the water 3 or 4 times until it becomes clear). Then squeeze the bulgur with your hands to make sure all the water is gone and put in a bowl.

2

Put the large, chopped onion in a food processor and blend for about a minute, stopping once or twice to scrape the sides of the processor.

3

Put together in a bowl the prepared and remaining ingredients for the kubbeh paste, except for the sunflower oil: The extra lean minced meat, squeezed bulgur, processed onion, semolina, salt, black pepper, and Arabic mixed spice.

4

Put some ice-cold water in a bowl next to you. Dip your hand in the water and knead the kubbeh paste until it is thoroughly mixed. You will have to add a bit of water to the mixture as you do this to moisten the bulgur and semolina, and get a paste-like consistency. But be careful, it shouldn’t get too wet.

5

Blend the kubbeh paste in a food processor to make sure all the ingredients are mixed well, and the mixture is smooth. You won’t be able to do it all at once, so blend small amounts of the mixture at a time. Once you’ve blended it all, repeat this step and blend again. Don’t forget to dip your hand in the water as you separate the kubbeh paste into pieces.

6

Once blended, knead the kubbeh paste again, dipping your hand into the water. Cover the kubbeh paste with plastic wrap and put it in the fridge to cool (about 30 minutes).

7

TO MAKE THE MINCED MEAT STUFFING While the kubbeh paste is cooling, fry the chopped medium onion in sunflower oil on high heat until translucent.

8

Add the minced meat, salt, black pepper and Arabic mixed spice. Keep moving the meat around to separate it into pieces and avoid clumps. Continue to fry until the water released by the meat evaporates.

9

Then fry the pine seeds in some sunflower oil on medium heat until they turn golden. When done put them on a plate lined with paper towels to absorb the excess oil.

10

In a bowl, mix together the fried minced meat, the fried pine seeds, the pomegranate molasses and pomegranate seeds.

11

TO LAYER THE KUBBEH Preheat the oven to 180C. Take the kubbeh paste out of the fridge and knead it for a couple of minutes to soften. Note: Keep a bowl of ice-cold water next to you so you can continue to dip your hands in water as you work with the mixture to layer the kubbeh.

12

Oil an oven safe pan. Take a bit of kubbeh paste in your hands, roll it into a ball, then flatten by pressing down with your palms. Place the flattened pieces in the pan. Keep adding flattened pieces of kubbeh paste to create a layer on the bottom of the pan.

13

Using the palm of your hand, press down on the kubbeh pieces in a circular motion to smoothen the surface and bring everything together.

14

Spread the minced meat mixture on the kubbeh paste layer, making sure to keep the minced meat away from the edges of the pan.

15

Repeat the process with the kubbeh paste to create the top layer. This layer should be a little thicker than the bottom layer was. Once the top layer is smooth, hit the kubbeh with the palm of your hand to make sure the layers stick together. Then smoothen the top one last time.

16

TO CUT THE KUBBEH The traditional way of cutting the kubbeh is shown in the images above. Just make sure you dip the tip of the knife in water as you cut so the kubbeh doesn’t stick to it. Once cut, put a whole in each diamond shape with the tip of the knife, then run the knife along the edge of the pan to separate it from the kubbeh. Finally, pour some sunflower oil on top of the kubbeh and tilt the pan to make sure it goes all over the top layer. Put the kubbeh in the oven until cooked (about 45 minutes). You can tell it’s done once the edges of the kubbeh become crispy/golden. Then take it out of the oven and cover with foil for 10 minutes.

Kubbeh Bil Saniyeh – Kubbeh In The Oven Recipe

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