Kebbe Be Sayneyeh Recipe

Name: Kebbe Be Sayneyeh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 14 ounces burgel (cracked wheat); About 2 cups warm water; About 7 ounces minced lamb; About 3/4-ounce salt; About 1-ounce kebbe spices; 1 onion, chopped; 2 finely chopped onions; 2 teaspoons salt; 2 teaspoons black pepper; About 7 ounces minced lamb; 2 teaspoons mixed spices (ground cumin, ground cinnamon, fresh basil, and fresh marjoram, to taste); 1 cup pine nuts; Edible Flowers, for decorations

Servings: persons

About 14 ounces burgel (cracked wheat)
About 2 cups warm water
About 7 ounces minced lamb
About 3/4-ounce salt
About 1-ounce kebbe spices
1 onion, chopped
2 finely chopped onions
2 teaspoons salt
2 teaspoons black pepper
About 7 ounces minced lamb
2 teaspoons mixed spices (ground cumin, ground cinnamon, fresh basil, and fresh marjoram, to taste)
1 cup pine nuts
Edible Flowers, for decorations

1
Soak the burgel in a bowl with warm water for about 1/2 an hour.
2
Blend the burgel with minced meat, salt, kebbe spices, and the chopped onions.
3
Blend everything together until very smooth and refrigerate while cooking the savory meat for the stuffing.
4
Fry the chopped onions with salt and black pepper until golden.
5
Add the minced meat and cook for about 30 minutes.
6
Add the mixed spices, and let simmer for about 15 minutes.
7
Lay down half the kebbe dough on a tray 30 cm by 40 cm, then lay down the savory minced meat.
8
Place the other half of the kebbe dough on the top of the savory minced meat, the cut it in diamond shape.
9
Bake it for 20 minutes, in a preheated gas oven 180 degreesC/350 degrees F. Top it up with the pine nuts and garnish with edible flowers.
10
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
11
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: About 14 ounces burgel (cracked wheat), About 2 cups warm water, About 7 ounces minced lamb, About 3/4-ounce salt, and more.

Yes, Kebbe Be Sayneyeh falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kebbe Be Sayneyeh

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions