Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kebbeh bel sayniyeh. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Kebbeh Bel Sayniyeh is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Kebbeh Bel Sayniyeh is something that I’ve loved my whole life. They are nice and they look wonderful.
Kebbeh is Lebanon's staple, sort of what hamburgers are for the Americans. This dish is made of burghul (cracked wheat) and minced meat, beef or lamb. Accueil/Plats/kebbeh bel saynieh. kebbeh bel saynieh.
To get started with this recipe, we must prepare a few ingredients. You can cook kebbeh bel sayniyeh using 18 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Kebbeh Bel Sayniyeh:
- Prepare For the kibbeh dough:
- Make ready 1 kg finely ground beef
- Take 3 cups fine bulgur
- Prepare 1 onion, finely chopped
- Prepare 1 teaspoon allspice
- Get 1/2 teaspoon cinnamon
- Take 1/4 teaspoon pepper
- Make ready 5 basil leaves
- Make ready For the filling:
- Take 500 g finely ground beef
- Take 4 large onions, finely chopped
- Prepare 1/2 cup raw pine nuts
- Take 1/2 teaspoon cinnamon powder
- Take 1/4 teaspoon black pepper
- Make ready 1 teaspoon salt
- Make ready 1 tablespoon vegetable oil, for frying
- Make ready For baking:
- Get 1/2 cup vegetable oil
Please call to see if available today. Two layers of ground beef and burghul (Cracked wheat), stuffed with minced beef and onion. If you had a hard time pronouncing my Awwameh or hareeseh post titles I thought I would add another middle eastern dish. Enjoy, salivate, and try and create these deliciously healthy.
Steps to make Kebbeh Bel Sayniyeh:
- To prepare the stuffing: Fry the chopped onions until tender with 1 tablespoon of vegetable oil. Add the remaining stuffing ingredients and cook until meat is brown. Remove from heat and set aside.
- Wash the bulgur in warm water. Remove and drain in a strainer. Squeeze out as much water as possible.
- To prepare the kibbeh dough: In a food processor, combine all the kibbeh dough ingredients together. Grind until you get a dough-like consistency. You can add a dash of water if the dough gets too sticky. In a bowl, knead the dough for a few seconds.
- Divide the kibbeh dough in half. Coat a 30 cm diameter oven pan with 3 tablespoons of vegetable oil. With your hands, spread evenly the first half of the kibbeh dough making sure to cover the entire bottom of the pan.
- Spread the filling evenly on top and cover it with the other half of the dough.
- Using a knife, cut in slightly the kibbeh surface forming triangle or square shapes. Pour the rest of the vegetable oil evenly on the top then place the pan in the oven and bake at 180⁰C for 20-30 min.
- Serve hot or at room temperature. Kibbeh can be served with cabbage salad or yogurt and cucumber salad.
- Note: You can find the recipes ‘cabbage salad’ and ‘yogurt and cucumber salad’ in this application.
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