Sinurgha, or kibbeh in a pan, is a traditional kibbeh recipe that is one of our favorite dishes. Some refer to it as a lazy kibbeh, but it's more than just spreading kibbeh dough in a pan and filling it with kibbeh stuffing. The secret of a perfect sinurgha not only lies in the quality of the meat and how the ingredients are kneaded, but also in how it is cut and baked.
We'll talk about the secrets of a good kibbeh dough in another blog post in the future, but in this video and post, we show you how to "decorate" the sinurgha before baking and why this decorative cuts are essential for an even bake and not just for presentation.
The deep cuts
Step one: Equal slices
Slice into 8 equal parts like a pizza
Note: Make sure the knife touches the bottom of the tray
The diamond cuts
Step two: Equal marks
Divide a radius into equal segments by leaving a mark with the tip of your knife.
Step three: Parallel cuts
Note: For the diamond cuts, cut only the top layer. The knife should not touch the bottom of the tray.
Starting from each mark you made on each radius and going outward toward the edge of the tray, make parallel cuts to the adjacent radius.
Repeat the process for each quarter of the sinurgha: mark the radius that’s in the middle of the quarter, make parallel cuts to the radius on the left, make parallel cuts to the radius on the right.
Step four: Equal marks
Again, divide each unmarked radius into equal segments with the tip of your knife.
Step five: Parallel cuts
Starting from each mark and going outward toward the edge of the tray, make parallel cuts to the adjacent radius.
The final cut
Step six: Separate the edge
Pass the knife around the edge to separate the sinurgha from the tray.
The final touch
Step seven: Make a hole
With your finger, make a hole in the center of the sinurgha to help the oil ooze through all the cuts you made for an even bake.