Recipe of the Month: Kibbeh/Kibbi Bil Sayniyeh (Baked Kibbeh)    
Ingredient
This recipe is composed from Meat Mixture (Minced Lamb with Bourghol) + Filling. It could have two different forms; Balls or Flat(Baked). Below we will describe the flat recipe.

Yield: 8 serving
Ingredients of Meat Mixture:
- 500g minced lamb
- 1 teaspoon of Kibbeh spices
- 1 teaspoon of basil
- 1 tablespoon of olive oil
- 2 tablespoon of cold water

Ingredients of Filling:
- 150g minced lamb
- 150g of feta cheese
- 1 cup of finely chopped onion
- 1 teaspoon of salt
- 1 teaspoon of allspice/sweet pepper powder
- a dash of black pepper powder
- 2 tablespoon of pine seeds
- 1 tablespoon of peeled and sliced almond
- 2 tablespoon of vegetable oil for shallow frying


1- Meat Mixture: Place Bourghol in a bowl, cover with cold water and let it stand for 20 minutes. Drain Bourghol, and then press to remove excess water as much as possible. Combine the 500g minced lamb, kibbeh spices, basil with bourghol in a bowl. Mix very well with your wet (2 tablespoon of cold water) hands. Put in the refrigerator for 10 minutes.
2- Filling: Heat vegetable oil in a pan, add minced lamb and sliced onion mixed with black pepper and allspice. Stir very well for 10 minutes till tender. Add almond and nuts and stir until lightly browned. Put the cooked filling in a bowl apart, and with the feta cheese.
3- Divide meat mixture into two. In a large flat pan/tray (without handle), spread some vegetable oil. Make a 0.5mm whole cover of meat mixture in the tray. Spread the filling on the top. Than with the rest of the meat mixture repeat the same procedure as before by covering the entire surface.
4- Run a knife blade around edge of tray, then score deeply into diamond shapes.
5- Bake in a moderate heat oven for 35 minutes, until it gets lightly browned.
6- Serve hot with a mix of yoghurt, sliced cucumber, salt and dry mint or with fresh salad.

Bon appétit