Mon
November 20, 2017
Kitchen secrets to success

SINURGHA - Essential steps for an even bake and perfect diamond cuts

SINURGHA - Essential steps for an even bake and perfect diamond cuts

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.

Sinurgha

Ingredients

  • 1 batch Kibbeh Dough
  • 1 batch Kibbeh Stuffing
  • 1/2 cup Vegetable oil

Preparation

let it cool in the fridge.

In a deep baking pan

  • Spread half the oil on the bottom of the pan.
  • Spread half the dough evenly.
  • Spread the stuffing on top.
  • Spread the rest of the dough on a nylon sheet the size of the pan.
  • Flip it on the pan and remove the nylon.
  • Wet your hands and pat the dough to cover the whole surface of the pan.
  • Using a knife, slice the kibbeh into 8 slices cutting to the bottom.
  • Again with the knife, score only the top layer creating the design you want.
  • Pour the rest of the oil on top.

In a hot oven

  • Bake for 40-45 mins until the sides separate from the pan.
If you like your Kibbeh in a pan to be thick, use a 35 cm pan; if you like it thin, use a 40cm pan.
Sinurgha

Servings

We serve each slice as one serving.

Bon Appétit!

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