Sinurgha

Meat kibbeh in a pan
Ափսէյի մէջ Մսաձաւար - սինի քէօֆթէ
كبة بالصينية
8
servings
Vegan
Vegan
Sinurgha

Ingredients

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

Components

Kibbeh Dough

Ingredients

  • 500 g minced beef habra
  • 4 cups Bulgur, fine, brown (rinsed)
  • 1 tbsp hot pepper paste
  • 1/4 tsp cumin
  • 1/2 tsp black pepper
  • salt - to taste
  • 2 cups water

Preparation

In a large deep baking pan

  • Wet the bulgur with the water for 10 mins.
  • Add the spices.
  • Rub in the hot pepper paste until the spices and the paste are thoroughly distributed.
  • Wet your hands as you knead in the beef mince.
  • Knead adding water from time to time until you get a soft (not watery) dough.
Don't over knead the kibbeh dough. Over-kneading will make it chewy.
Kibbeh Dough
Kibbeh Dough
Kibbeh Stuffing

Ingredients

  • 600 g ground beef, fatty
  • 3 medium onions (minced)
  • 3 tbsp Vegetable oil
  • 1 tbsp red pepper flakes
  • 1/2 tsp black pepper
  • salt

Preparation

In a pan

  • Sweat the onions in 3 tbsp oil.
  • Stir in the meat and cook until all the water that it produces evaporates.
  • Stir in the spices.
  • Cook for 5 more minutes and turn off the heat.
Kibbeh Stuffing
Kibbeh Stuffing

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.
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Sinurgha
Meals

Sinurgha

Meat kibbeh in a pan

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.

Serving

We enjoy Sinurgha with a glass of cold ayran or a side of simple salad.



URL: https://momsnotes.me/recipes/sinurgha
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