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Levantine Baked Kibbeh with Spiced Mince and Pine Nuts
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Ingredients
- Lean lamb or red veal½ kg
- Fine kibbeh bulgur1–1½ cups
- Medium onions2
- Ground Cinnamona little
- Salt, pepper and allspiceto taste
- For the filling: coarsely minced meat⅛ kg
- For the filling: coarsely minced tail fat1 tablespoon
- For the filling: pine nuts1–2 tablespoons
- For the filling: onion, thinly sliced into rings1 onion
- Ghee (for the filling, the tray and the top)4 tablespoons
Allergens (inferred from ingredient names): cereals_gluten, milk, nuts
Nutrition per serving (modelled estimate, not measured): kcal 420, protein 38, fat 22, carbs 18, fiber 4, sugar 0
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared