Saj Kibbeh – Recipe and Preparation Method

Saj Kibbeh – Recipe and Preparation Method

Saj Kibbeh is a main dish often served for lunch or dinner at gatherings, parties, family events, and friends’ meetups as a luxurious addition to the table. It is known for its delicious taste and high protein content, which benefits the body. However, it is recommended not to overindulge as it contains a high amount of fats, which can lead to weight gain.

Although this recipe requires some time, it is easy to prepare, taking around 60 minutes to get ready and only 10 minutes to cook, serving up to 4 people.

Main Ingredients for Saj Kibbeh:

• 2¾ cups of fine bulgur
• ¾ cup of cold water
• 1 small onion, peeled and quartered
• Zest of one small lemon, finely grated
• 1 sprig of fresh mint
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 200 grams of lean lamb meat

Filling Ingredients:

• 2 tablespoons sunflower oil
• 1 medium onion, finely chopped
• 150 grams of lean lamb meat, finely minced
• 1 tablespoon finely chopped walnuts
• ¼ teaspoon white pepper
• ¼ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 1½ teaspoons sumac
• 2 tablespoons pomegranate molasses
• 2 tablespoons fresh pomegranate seeds

Ingredients for Forming the Kibbeh:

• 2 tablespoons animal ghee

Preparation Method:

1. Preparing the Kibbeh Mixture: Start by placing the fine bulgur in a medium-sized bowl. Add ½ cup of cold water and let it soak for 30 minutes. After 30 minutes, add the onion, grated lemon zest, mint, salt, and black pepper. Mix them together and transfer the mixture to a food processor. Process at medium speed for about 2 minutes until finely chopped.

2. Add the lean lamb meat to the mixture in the food processor, along with a bit of water to make processing easier. Process for another 4 minutes on medium speed until a cohesive kibbeh mixture forms. Transfer the mixture to a dry surface and knead by hand for a few minutes before using.

3. Preparing the Filling: Heat a wide, thick-bottomed skillet and add the oil. Once hot, add the onion and stir continuously with a wooden spoon until it turns light golden. Add the minced lamb, mix with the onion, and cook on low heat for 5 minutes until the meat is cooked through. Add salt, white pepper, black pepper, and ginger, mixing well. Then, add the chopped walnuts and stir constantly to prevent burning. Finally, add the pomegranate molasses, pomegranate seeds, and sumac, mix them well, cook for another minute, and remove the skillet from the heat. The filling is now ready.

4. Forming the Kibbeh: Line a medium-sized plate with plastic wrap and lightly moisten it with water. Take a piece of the kibbeh mixture and spread it in a circular shape on the bottom of the plate. Set it aside and repeat until all the kibbeh mixture is used up.

5. Take a piece of rolled-out kibbeh, place a tablespoon of filling in the center, and cover with another piece of rolled kibbeh. Flatten gently with your hands until the kibbeh is formed. Repeat until all the kibbeh and filling are used.

6. Cooking the Kibbeh: Grease a baking tray with a tablespoon of ghee using a wide brush. Arrange the formed kibbeh pieces on the tray and brush each one lightly with ghee. Preheat the oven to 220°C (428°F), set the tray on the middle rack, and bake until the kibbeh turns light golden.

Enjoy your saj kibbeh as a delightful addition to any meal!