Kibbeh Bil Saniyeh

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500g ground lamb
500g ground beef
500 g burghal
1 large onion, finely minced
6 tsp salt
2 tsp black pepper and white pepper
1 tsp cinnamon powder
2 tsp 7 spice powder
2 tsp cumin powder
2 tsp coriander powder

250g lamb, roughly minced
3 medium onions, finely chopped
2-3 tsp salt
1 tsp pepper
2 tsp 7 spice
1 tsp white pepper
2 tbsp pomegranate sauce
1 tsp sugar
2 tbsp sumagh
¼ cup pine-nuts (alternatively chopped walnuts)
How to make Kibbeh Bil Saniyeh


Soak burghul for ten minutes.

To make the kibbeh mixture, mix ground beef, ground lamb, burghul, onion and all the spices together in a food processor.

To make the filling. In one pan fry the onions until translucent and keep on the side.

In another pan, fry the lamb and season with the spices until cooked. Add the fried onions, pomegranate sauce, sugar, sumagh and pine-nuts for additional flavour.

Preheat oven at 200ºC/400ºF. In a deep pan, layer the kibbeh mixture on the bottom, then top with the filling, and finally another layer of kibbeh mixture.

Bake in oven for 45 to 60 minutes, until the top becomes golden brown

Serve with a side of yoghurt or salad.
Posted By: sanobar hayat, Karachi

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