Kibbeh b'Saneyeh

Ingredients

• fine #1 brown bulgur1 1/2 cup
• 95% lean ground beef1 lb
• yellow onion1 med
• ice cubes3 small
• Lebanese 7-Spice1 tbsp
• ground cumin1 tsp
• dried mint1 tsp
• dried basil1/2 tsp
• ground cinnamon1/2 tsp
• kosher salt1 tbsp
• black pepper1/2 tsp
• ghee1 tbsp
• pine nuts1/3 cup
• yellow onions2 large
• 80/20 ground beef1 lb
• Lebanese 7-Spice1 tsp
• ground cinnamon1/2 tsp
• kosher salt1 tsp
• ghee3 tbsp

Method

1. 01

   Rinse the fine bulgur under cold water instead of soaking it.

   Wash the fine bulgur in a fine-mesh sieve under cold water for just thirty seconds, then shake off the excess and place it in a large bowl to rest for 15 minutes. Soaking it in hot water is a common mistake that will waterlog the wheat and turn your dough to mush.

2. 02

   Toast the pine nuts in ghee and build the savory meat filling.

   In a large skillet over medium heat, melt one tablespoon of ghee and toast the pine nuts constantly until golden brown, then set them aside. In the same pan, cook the diced onions slowly until deeply sweet and translucent, add the 80/20 ground beef, one teaspoon of 7-spice, half a teaspoon of cinnamon, and one teaspoon of salt, cooking until browned before folding the pine nuts back in to cool.

3. 03

   Process the lean beef with ice cubes to create a perfect emulsion.

   In a food processor, pulse the grated onion with the remaining 7-spice, cumin, mint, basil, cinnamon, tablespoon of salt, and pepper. Add the ultra-lean 95 percent ground beef and the ice cubes, processing on high for one to two minutes until it forms a freezing-cold, sticky, paste-like emulsion—this grandmotherly trick prevents the proteins from separating and ensures a crust that never cracks.

4. 04

   Marry the cold meat paste with the rested bulgur.

   Add the hydrated bulgur to the food processor with the meat paste, working in two batches if your machine is small, and pulse until thoroughly combined into a cohesive, pliable dough.

5. 05

   Bind the loose filling with a spoonful of the raw dough.

   Take exactly one tablespoon of your finished raw kibbeh dough and stir it vigorously into the cooled meat filling. As the pie bakes, this tiny addition cooks and acts as a glue, ensuring clean slices that won't crumble on the plate.

6. 06

   Press the bottom crust into a greased pan using ice-water-moistened hands.

   Preheat the oven to 375°F and generously grease a 9x13 inch baking pan with ghee. Keeping a bowl of ice water nearby to dip your hands into, take half the dough and press it evenly into the bottom of the pan, smoothing it out to a thickness of about half an inch.

7. 07

   Add the filling and patch the remaining dough seamlessly over the top.

   Spread the cooled hashweh over the base, leaving a quarter-inch border around the edges. With wet hands, flatten small portions of the remaining dough into thin patties and lay them over the meat like patchwork, then massage the surface with ice water until all seams are erased and the top is perfectly polished.

8. 08

   Score the surface into diamonds, drizzle with melted ghee, and bake.

   Using a sharp knife dipped in cold water, score a traditional diamond or star pattern entirely through the top layer to prevent it from buckling as steam escapes. Pour the three tablespoons of melted ghee evenly over the top so it seeps into the cuts, then bake for 35 to 45 minutes until the edges pull away from the pan and sizzle.

9. 09

   Allow the baked kibbeh to rest fully before slicing.

   Remove the pan from the oven and let it sit for at least 15 to 20 minutes. If you cut into it immediately, the beautiful crust will collapse.