Bekaa Valley Kibbeh bil Sanieh

Ingredients

• •Ground lamb
• •Bulgur wheat
• •Onion
• •Pine nuts
• •Cinnamon
• •Allspice
• •Butter
• •Pomegranate molasses

Steps

1. 1Soak fine bulgur wheat in cold water for about 15 minutes, then squeeze it dry with your hands until no excess water remains.
2. 2Blend the soaked bulgur with half the ground lamb, grated onion, cinnamon, and allspice in a food processor until the mixture turns into a smooth, pale paste.
3. 3For the filling, cook the remaining ground lamb in a pan with chopped onion and pine nuts, stirring for about 10 minutes until the meat browns and the nuts turn golden.
4. 4Season the filling with more cinnamon and allspice, then set it aside to cool slightly.
5. 5Grease a round baking tray with butter and press half of the bulgur and lamb paste evenly across the bottom.
6. 6Spread the cooked filling over this base, then top with the remaining bulgur paste, smoothing it into an even layer.
7. 7Score the top into diamond shapes with a knife and dot the surface with small pieces of butter.
8. 8Bake in a hot oven for about 30 minutes, until the top turns deep golden brown and slightly crisp.
9. 9Drizzle the kibbeh with pomegranate molasses before cutting along the scored lines and serving.