[Chicken] Kibbeh Pie (Kibbeh bil Sanieh)

Serves 8-10

Heat oven to 375°

Shell

2 1/2 cup Bulgher Place bulgher in a bowl and cover with plenty of salted water (the salt keeps it from going 

Salt     mushy). Set aside for 15 minutes. 

  Drain through a fine sieve, pressing to remove excess moisture.

1 lg Onion Coarsely chop the onion in the food processor

1 lb Ground Beef Add the meat, and process to blend

and/or lamb*

<bulgher> Remove the meat from the food processor, and mix with 

½ t Sumac the bulgher, sumac, pepper, and cinnamon

½ t Black Pepper

2 t Cinnamon

Process in batches to a soft, well-blended doughlike paste.

Filling

½ cup + 2 T Fresh Mint Chop the Mint

½ cup + 2 T Pine Nuts Toast the pine nuts.

1 lg Onion Finely chop the onion (not in the food processor)

3 T Olive Oil Fry the onion in the oil until soft

1 ½ lb Ground Beef Add the meat, salt, pepper, cinnamon, and allspice, and cook until the meat changes color.

and/or lamb*

1 t Cinnamon

½ t Allspice

Salt & Pepper

<pine nuts> Add the pine nuts and mint and stir to mix well.

<mint>

Baking

Olive Oil       Brush a baking pan with oil to grease (or use parchment paper)

Spread half the shell mixture in the bottom of the pan, about ½ inch thick. Spread the filling

on top. Cover with the remaining shell mixture by taking lumps of the shell mixture and flattening between your palms, then place on the filling, covering all gaps.

Use a knife to make cutting pattern on the surface.

2-3 T Canola Oil       Brush with the oil, and bake ~25 min. Serve hot or cold.

* For the feast, chicken thigh meat was substituted. Many other Kibbeh recipes call for the use of chicken.

Source: The Book of Jewish Food, p. 413