Kibbeh bil Saniyeh (Baked Tray Kibbeh, Southern-Lebanese Kammouneh)

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RECIPE DATA

TITLE: Kibbeh bil Saniyeh (Baked Tray Kibbeh, Southern-Lebanese Kammouneh)
SERVES: 12
PREP: 40 min
TOTAL: 90 min

INGREDIENTS
250 g (about 1⅓ cups) fine bulgur #1, rinsed, soaked 10 min, squeezed dry
1 onion (shell)
500 g (about 3 cups pieces) very lean lamb (leg, trimmed of all fat and sinew), minced twice
1 tsp salt (shell)
¼ cup (60 ml) iced water
2 tsp KAMMOUNEH: cumin seeds
1 tbsp dried marjoram (or dried basil)
1 tbsp dried mint
1 tsp black peppercorns
1 tsp allspice
1 tbsp dried rose petals
1 onion (filling)
40 g (about 2¼ tbsp) ghee or butter (filling)
400 g (about 1⅔ cups loosely packed) lean lamb leg mince (filling)
60 g (about ½ cup) pine nuts
1 tsp allspice (filling)
½ tsp cinnamon
2 tsp sumac
½ tsp salt (filling)
1 tbsp pomegranate molasses (optional)
60 g (about ¼ cup) ghee or melted butter (top)

STEPS
1. KAMMOUNEH: in the mortar pound 2 tsp cumin seeds, 1 tsp peppercorns and 1 tbsp rose petals to a coarse powder, then pound in 1 tbsp dried marjoram, 1 tbsp dried mint and 1 tsp allspice.
2. FILLING: put 1 onion in the bowl. Chop.
TM SETTINGS: 4 sec / speed 5
3. Add 40 g (about 2¼ tbsp) ghee and 60 g (about ½ cup) pine nuts. Fry until golden, lid cap off.
TM SETTINGS: 5 min / 120°C / speed 1
4. Add 400 g (about 1⅔ cups loosely packed) lamb mince, 1 tsp allspice, ½ tsp cinnamon, ½ tsp salt. Brown, lid cap off.
TM SETTINGS: 10 min / 120°C / speed 1 / reverse
5. Stir in 2 tsp sumac (and 1 tbsp pomegranate molasses if using); decant and cool. SHELL: 1 onion in the bowl with all the kammouneh and 1 tsp salt. Purée.
TM SETTINGS: 10 sec / speed 8
6. Add 500 g (about 3 cups pieces) very lean lamb in chunks; chop to a paste.
TM SETTINGS: 20 sec / speed 8
7. Add 250 g (about 1⅓ cups) squeezed bulgur and 60 ml (¼ cup) iced water. Knead to a smooth, cold dough (chill 20 min).
TM SETTINGS: 2 min / mode Knead
8. Press half the shell into a ghee-greased tray with wet hands, spread filling, cover with remaining shell, smooth with wet hands, score diamonds to the base, push a pine nut into each, pour 60 g (about ¼ cup) ghee over. Bake 35–40 min/200°C.
9. Portion & store: makes ~12 adult portions (1 diamond (~180 g)); a kid portion is half. Cut 12, bag in 4s. Fridge 4 days; freezer 3 months. Serve with yoghurt, cucumber and fattoush.

NOTES
Portion size: 1 diamond (~180 g)
Batch note: Very lean lamb leg for shell and filling; shell spiced with southern-Lebanese kammouneh pounded in the mortar. Filling of lamb, onion and pine nuts in ghee with allspice, cinnamon and sumac. Same shell and filling make Kibbeh Qras (next recipe). One 30×40 tray.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 4 days
Freezer life: 3 months, cut

SOURCE: https://thermomix-workbook.pages.dev/recipes/kibbeh-bil-saniyeh/