Kibbeh bil-Saniyeh

Ingredients

• 400 g Ground lamb
• 250 g Bulgur
• 2 pieces Yellow onion
• 80 g Pine nuts
• 1 tsp Dried mint
• 0.5 tsp Cinnamon
• 0.5 tsp Ground coriander
• 0.5 tsp Cumin
• 200 ml Warm water
• 5 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. Step 1

   Mix bulgur with warm water and let sit for 10 minutes. Sauté pine nuts and diced onions in 2 tablespoons of oil until golden.

2. Step 2

   Combine ground lamb with half the bulgur, cooked onions, pine nuts, mint, cinnamon, coriander, and cumin. Season with salt and pepper.

3. Step 3

   In an oiled baking dish, spread half the remaining bulgur. Add the lamb mixture and cover with the rest of the bulgur.

4. Step 4

   Score the top in a crosshatch pattern with a knife. Pour 3 tablespoons of olive oil over the surface.

5. Step 5

   Bake at 200°C for 30 minutes until golden. Let rest for 5 minutes before serving.