{"id":7179,"date":"2013-01-20T14:50:43","date_gmt":"2013-01-20T14:50:43","guid":{"rendered":"https:\/\/blogs.transparent.com\/arabic\/?p=7179"},"modified":"2014-07-11T19:40:34","modified_gmt":"2014-07-11T19:40:34","slug":"how-to-prepare-kibbeh-bil-sanieh","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/arabic\/how-to-prepare-kibbeh-bil-sanieh\/","title":{"rendered":"How to Prepare Kibbeh bil Sanieh"},"content":{"rendered":"<p>Marhaba! (\u0645\u0631\u062d\u0628\u0627)In a previous post, I shared a recipe that my wife and I use when we cook the popular vegetarian dish: <a href=\"https:\/\/blogs.transparent.com\/arabic\/how-to-prepare-pumpkin-kibbe\/\">pumpkin kibbeh<\/a>. This weekend we are inviting some friends over for lunch. Our friends insisted that we cook a Middle Eastern dish. Fortunately for us and them, we could not turn down their request and we have decided to serve meat kibbeh (\u0643\u0628\u0651\u0629) for lunch on Sunday. Specifically, we are planning to cook Flat Kibbeh\/Kibbeh in the Pan or better known as Kibbeh bil\u00a0 Sanieh (\u0643\u0628\u0651\u0629 \u0628\u0627\u0644\u0635\u064a\u0646\u064a\u0651\u0629). They have hinted a couple of times before that they are huge kibbeh fans and have not had a decent and well prepared (Middle Eastern standards of course) kibbeh dish in quite some time. To be honest, kibbeh is not one of those easy dishes to prepare, but with time and patience, I am sure you can learn to prepare it. In this post, I would like to share with you all the recipe, especially if you are meat-lovers and\/or simply interested in learning to prepare a great and impressive Middle Eastern dish.<\/p>\n<p><iframe loading=\"lazy\" title=\"kubbeh bil seniyeh-Kibbeh-\u0643\u0628\u0647 \u0628\u0627\u0644\u0635\u064a\u0646\u064a\u0647\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/1SnGCZ431kU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>You can cook kibbeh in two ways: you can either make it a football like shape or in a flat oven\/deep dish platter. Some folks opt for a third way and enjoy eating uncooked or raw kibbeh. In some places in the Middle East, like Lebanon and Syria for example, raw kibbeh (\u0643\u0628\u0651\u0629 \u0646\u064a\u0651\u0629) is a popular breakfast dish that goes along with other types of raw meat, like liver for example.<\/p>\n<p>Like some of the other websites that I have used before, today I am borrowing this recipe from another good Lebanese website called <a href=\"http:\/\/mylebanesemarket.com\/\">My Lebanese Market<\/a>. I have also added a YouTube video that provides you with cooking instructions (\u062a\u0639\u0644\u064a\u0645\u0627\u062a \u0627\u0644\u0637\u0628\u062e) visually. There is a beautiful song in the background of this video by the magnificent Arab artist <a href=\"https:\/\/blogs.transparent.com\/arabic\/fairouz-and-fall-%D9%81%D9%8E%D9%8A%D8%B1%D9%88%D8%B2-%D9%88%D8%A7%D9%84%D8%AE%D9%8E%D8%B1%D9%8A%D9%81\/\">Fairouz<\/a>. If you plan to cook this excellent tasty Middle Eastern dish, I think the instructions in this video are good. In all cases, if you do not want to cook kibbeh, please do enjoy the beautiful song by Fairouz playing in the background.<\/p>\n<p><strong><em>Quantities<\/em><\/strong><em>: (\u0627\u0644\u0643\u0645\u064a\u0627\u062a)<br \/>\n2 oven pans size 12.5\u2033x8\u2033 for kibbeh bil sanieh (aka. flat kibbeh)<br \/>\nServings: 10-15<\/em><\/p>\n<p><strong><em>Timing: (\u0627\u0644\u062a\u0648\u0642\u064a\u062a)<\/em><\/strong><em><br \/>\nCooking phase: 20 min<\/em><br \/>\n<em>Resting phase: 2hrs or more<\/em><\/p>\n<p><strong>PART A \u2013 PREPARATION PHASE (\u0627\u0644\u062a\u062d\u0636\u064a\u0631)<\/strong><\/p>\n<p><strong><em>STUFFING (\u0627\u0644\u062d\u0634\u0648\u0629)<\/em><\/strong><\/p>\n<p>This inner stuffing is what goes inside or between layers of outer dough. It is best to use fresh ground meat (rather than frozen) as it will not stick as much. The goal is to breakdown the meat into very small pieces, which is difficult when the meat is sticky.<\/p>\n<p><strong>Ingredients (1 of 3)<\/strong>: 1 lbs of ground beef or lamb (\u0644\u062d\u0645 \u0628\u0642\u0631 \u0623\u0648 \u063a\u0646\u0645 \u0645\u0641\u0631\u0648\u0645), salt, 1 onion, 1 tbsp of Lebanese 7 spices \u00a0(\u0633\u0628\u0639 \u0628\u0647\u0627\u0631\u0627\u062a) , 1 tbsp of cinnamon (\u0642\u0631\u0641\u0629) , \u00bc cup of pine nuts (\u0635\u0646\u0648\u0628\u0631), 1 tbsp of vegetable oil \u00a0(\u0632\u064a\u062a \u0646\u0628\u0627\u062a\u064a)<\/p>\n<p>1. Cut 1 onion into very small pieces<br \/>\n2. Heat 1 tablespoon of vegetable oil in a large pot. Add the pieces of onion and let them cook until brown<br \/>\n3. Add 1 lbs of ground beef or lamb and crush into very small pieces<br \/>\n3. When meat is cooked, add \u00bc cup of pine nuts, 1 tbsp of salt, 1 tbsp of 7 spices and 1 tbsp of cinnamon<br \/>\n4. When the pine nuts turn brown, turn the heat off and let the meat cool down<br \/>\n5. Once chilled, place the meat in the refrigerator for at least 2hrs<\/p>\n<p>&nbsp;<\/p>\n<p><strong><em>OUTER DOUGH (\u0627\u0644\u0639\u062c\u064a\u0646\u0629 \u0627\u0644\u062e\u0627\u0631\u062c\u064a\u0629)<\/em><\/strong><\/p>\n<p><strong>Ingredients (2 of 3)<\/strong>: 1 lbs of ground beef or lamb, 2 cups of bulghur (No. 0) \u00a0(\u0628\u0631\u063a\u0644 \u0646\u0627\u0639\u0645), \u00bd onion, 2 tbsp of salt, 1 tbsp of Lebanese 7 spices<\/p>\n<p>1. Grate the onion into very fine pieces<br \/>\n2. In a bowl, mix all of the ingredients: ground beef or lamb, bulghur, onion, salt and 7 spices. You can also add a little bit of chili pepper (\u0628\u0647\u0627\u0631 \u062d\u0631)<br \/>\n3. In a food processor, place 2 hand full of mixture and let it process for about 10min until the dough becomes a paste and everything sticks together<br \/>\n4. Repeat until all of the mixture has become a paste<br \/>\n5. Let the dough rest for at least 2 hrs<\/p>\n<p>&nbsp;<\/p>\n<p><strong>PART B \u2013 COOKING PHASE (<\/strong><strong>\u0627\u0644\u0637\u0628\u062e<\/strong><strong>)<\/strong><\/p>\n<p><strong>Ingredients (3 of 3)<\/strong>: 5 teaspoon of butter (\u0632\u0628\u062f\u0629), 2 tbsp of wheat starch\u00a0 (\u0646\u0634\u0627\u0621) , salt, 2 cups of cold water, 3 ice cubes<\/p>\n<p><strong><em>MAKING KIBBEH BIL SANIEH (aka. flat kibbeh)<\/em><\/strong><\/p>\n<p>1. In a small bowl, combine the 2 tbsp of wheat starch, salt &amp; 2 cups of cold water. Mix well until the wheat starch has melted in the water. Then add 3 ice cubes to keep the water cold<br \/>\n2. Grease a large oven pan with 1 teaspoon of butter. Set the pan in the freezer for 5min<br \/>\n3. Preheat the oven at 450F<br \/>\n4. Divide the outer dough into 4 even pieces. Spread 1 of the pieces in the pan in an even layer. Wet your hands in the wheat starch &amp; cold water mix and smooth the surface of the outer dough<br \/>\n5. Spread half of the stuffing evenly over the dough in a loose manner. Do not apply pressure on the stuffing or outer dough below it<br \/>\n6. Spread a 2<sup>nd<\/sup> layer of outer dough on the stuffing. Again, wet your hands in the wheat starch &amp; cold water mix and smooth the surface of the outer dough<br \/>\n7. Use a knife to cut the kibbeh (all 3 layers) in 4 rectangles, and then cut the upper layer into small diamond shapes (picture below)<br \/>\n8. Add a little bit of butter on top of the kibbeh<br \/>\n9. Place the pan in the oven and cook for 20min<br \/>\n10. With the rest of the stuffing &amp; outer layer, store it in the freezer and make a new kibbeh dish quickly and easily at a later date.<br \/>\nServe warm with plain yogurt (\u0644\u0628\u0646) or Yogurt Cucumber Dip.<\/p>\n<p>&nbsp;<\/p>\n<p align=\"center\">Give it a shot and enjoy this great Middle Eastern dish.<\/p>\n<p align=\"center\">\n<p align=\"center\">Sahtein! (\u0635\u064e\u062d\u062a\u064a\u0646)<\/p>\n","protected":false},"excerpt":{"rendered":"<img width=\"240\" height=\"180\" src=\"https:\/\/blogs.transparent.com\/arabic\/wp-content\/uploads\/sites\/12\/2013\/01\/kibbe-football.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image tmp-hide-img\" alt=\"\" decoding=\"async\" loading=\"lazy\" \/><p>Marhaba! (\u0645\u0631\u062d\u0628\u0627)In a previous post, I shared a recipe that my wife and I use when we cook the popular vegetarian dish: pumpkin kibbeh. This weekend we are inviting some friends over for lunch. Our friends insisted that we cook a Middle Eastern dish. Fortunately for us and them, we could not turn down their&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/arabic\/how-to-prepare-kibbeh-bil-sanieh\/\">Continue Reading<\/a><\/p>","protected":false},"author":97,"featured_media":7185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3525,3],"tags":[3532,7973,253753,512673,253767,253692,80292,253768],"class_list":["post-7179","post","type-post","status-publish","has-post-thumbnail","hentry","category-arabic-language","category-culture","tag-arabic-culture","tag-arabic-food","tag-arabic-recipes","tag-food","tag-kibbeh","tag-levant","tag-middle-eastern-cuisine","tag-middle-eastern-dish"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/posts\/7179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/users\/97"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/comments?post=7179"}],"version-history":[{"count":25,"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/posts\/7179\/revisions"}],"predecessor-version":[{"id":9734,"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/posts\/7179\/revisions\/9734"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/media\/7185"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/media?parent=7179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/categories?post=7179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/arabic\/wp-json\/wp\/v2\/tags?post=7179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}