Kibbeh bil-Saniyeh

• 500 gfine burghul
• 700 glean ground lamb or beef
• 2 onions
• 50 gpine nuts
• 2 tspseven-spice
• 1 tspcinnamon
• 1 tspdried marjoram or kibbeh spice
• 100 mlolive oil or ghee

Method

1. 1

   Soak the burghul 15 minutes and squeeze bone-dry.

2. 2

   Knead two-thirds of the meat with burghul, grated onion, and spices into a smooth dough, adding iced water as needed.

3. 3

   Brown the remaining meat with minced onion, pine nuts, and spice for the hashweh filling.

4. 4

   Press half the dough into an oiled tray, spread the filling, and top with the second layer.

5. 5

   Score a diamond pattern, pour over the oil, and bake at 200°C until burnished, about 45 minutes.