Kibbeh bil Saniyeh

Before you start

• Set up an ice water station.

  You will need a bowl of ice water at your workstation throughout the dough assembly to keep your hands cold and wet.

Ingredients

• extra-virgin olive oil or ghee1 tbsp
• yellow onions2 large
• 80% to 85% lean ground beef or lamb1 lb
• pine nuts or walnuts1/2 cup
• Lebanese Seven Spice1 1/2 tsp
• ground cinnamon1/2 tsp
• kosher salt1 tsp
• pomegranate molasses1 1/2 tbsp
• sumac1 tsp
• fine bulgur wheat1 1/2 cup
• 93% or 95% extra-lean ground beef1 lb
• yellow onion1 med
• ice water1/2 cup
• extra-virgin olive oil or melted ghee1/2 cup
• dried mint1 tbsp
• dried basil1 tbsp
• dried marjoram or oregano1 tsp
• ground cumin1 tsp
• Lebanese Seven Spice1 1/2 tsp
• ground cinnamon1/2 tsp
• kosher salt2 tsp

Method

1. 01

   Soak the fine bulgur in cold water.

   Place the rinsed fine bulgur in a large bowl, cover with a quarter inch of cold water, and let sit for 15 to 20 minutes. Never use boiling water—it will turn the grain to mush. Once hydrated, grab handfuls and squeeze out as much water as humanly possible, transferring the dry bulgur to a clean bowl.

2. 02

   Build the hashweh filling.

   In a large skillet over medium heat, warm the oil or ghee. Toast the pine nuts until golden, remove, and set aside. Sauté the finely diced onions until deeply softened, then add the fattier ground beef. Break it up relentlessly with a wooden spoon into tiny curds, and stir in the Seven Spice, cinnamon, and salt.

3. 03

   Finish and cool the filling.

   Once the meat is completely browned and the liquid evaporates, turn off the heat. Fold in the toasted nuts, pomegranate molasses, and sumac. Let it cool completely so it doesn't melt the fat in the dough later.

4. 04

   Process the kamouneh spice paste.

   In a food processor, pulse the chopped onion alongside the dried mint, basil, marjoram, cumin, Seven Spice, cinnamon, and salt until puréed into a fragrant paste. Add the extra-lean ground beef and process until the meat is smooth and paste-like.

5. 05

   Emulsify the shell dough with ice water.

   Add the meat mixture to the squeezed bulgur. Prepare a bowl of ice water. Dipping your hands continuously, knead the meat and bulgur together like bread dough for 3 to 5 minutes until it forms a sticky, cohesive mass. The ice water prevents the friction from melting the fat; stop kneading as soon as it holds together.

6. 06

   Assemble the bottom and middle layers.

   Preheat the oven to 400°F (200°C) and grease a 9x13-inch pan with 2 tablespoons of oil. Divide the dough in half. Flatten small pieces of the first half and press them into the pan, using wet hands to smooth them into an even, solid 1/4-inch bottom layer. Spread the cooled filling evenly, leaving a tiny border around the edges.

7. 07

   Patchwork the top layer.

   Take the remaining dough, flatten small patches in your wet palm, and lay them over the filling like a quilt. Once covered, dip your hands in ice water and massage the surface until the seams vanish entirely and the top is perfectly smooth.

8. 08

   Score the tray and add oil.

   Using a sharp knife, cut deep diamond patterns through to the bottom of the pan. Poke a small hole dead in the center with your finger. Drizzle the remaining 1/2 cup of olive oil or ghee evenly over the top, letting it seep into the cuts so the internal edges oven-fry.

9. 09

   Bake until deeply bronzed.

   Bake on the middle rack for 40 to 45 minutes until the edges pull away from the pan and the top is dark and crisp. Let it rest for 15 minutes before slicing so the pieces hold together.

Notes

• Find the right bulgur.

  This recipe fails entirely with medium or coarse bulgur. Look for Grade #1 Fine Bulgur, which is ubiquitous at local Middle Eastern markets or online.

• Lean meat is mandatory for the shell.

  Standard 93% or 95% lean ground beef is crucial. If the shell has too much fat, it melts in the oven and the kibbeh cracks apart. Keep the fat strictly in the filling.

• Freeze for later.

  This dish was born for meal prep. Assemble the entire tray, cover tightly, and freeze unbaked. You can bake it straight from frozen, adding 15 to 20 minutes to the total oven time.