Baked Kibbeh Pie (Kibbeh bel-saniyyeh) with Crispy Okra and Tahina Sauce

Here's a little tribute to the old ancestors.. I'm only a quarter Syrian but middle eastern food is always a big hit on my menu, plus if you asked any Arabic shop assistant, he would insist I was some form of Arab (I've had a few proposals) so I may as well embrace it!


You will need:

For the pie 'crust' (base and top):


FOOD BLENDER
1+1/4 CUP BULGAR
1 LARGE ONION
1/3LB MINCED LAMB OR BEEF
3 TBSP OLIVE OIL
1 TSP GROUND ALLSPICE
1 TSP SALT
1/2 TSP CINNAMON
1/2 TSP GROUND PEPPER
HANDFUL OF PINE NUTS
2 TBSP POMEGRANATE SAUCE
(CAN BE BOUGHT IN MAJOR SUPERMARKETS AND ARABIC
SUPERMARKETS)

For the filling:
2 TBSP OLIVE OIL
2 CLOVES GARLIC, CHOPPED
1 LARGE ONION, FINELY CHOPPED
2/3LB MINCED LAMB OR BEEF
1/2 TSP GROUND ALLSPICE
1/2 TSP SALT
1 TSP CINNAMON
1/2 TSP GROUND PEPPER
1/4 CUP PINE NUTS
(SAVE A HANDFUL FOR GARNISH)


Preheat oven to 400°F or 200°C

Start with the filling. In a pan, sauté the garlic and onions in the olive oil on a medium heat until they start to soften and become slightly transparent.



Add the minced meat to the pan and break apart with spoon or spatula. Mix in with onions and garlic.










When the meat starts to brown, add the allspice, cinnamon, salt, pepper and pine nuts...

Mix.






Add the pomegranate sauce and mix.

Turn down to a low heat.

While the filling is cooking, you can make the bulgar mix.

Make sure to soak bulgar in cold water for two minutes and then rinse three times.




In the blender, firstly add the onion (peeled, of course) and blend until finely chopped (much quicker than chopping it and dealing with onion tears).
Add 1 tablespoon of olive oil and the rest of the ingredients to the blender.   


Pour half of the bulgar mixture into a very well greased (olive oil or any shortening) baking dish, pie or cake tray.

Flatten the bulgar mixture down on the pan and push it around the sides of the bottom. It should look a bit like a pie base of sorts. (Like in the picture!)


Pour the meat filling on the bulgar base and spread out evenly.


Add the other half of the bulgar mixture on top of the meat to make the pie topping.




Again, spread out evenly until the meat is completely covered by the bulgar.



If you have  haven't done the dishes yet and still have the remnants of a bit of bulgar, sprinkle it on top of the uncooked pie.

Lightly brush some of the remaining olive oil on the top of the pie.

Bake for 40 minutes or until dark brown.

Once ready, sprinkle some toasted pine nuts on top.





For the Okra:
250G FRESH OKRA (WASHED AND DRIED)
1+1/2 TBSP OLIVE OIL
SALT
PEPPER
CHILLI POWDER






A little trick I like to use, which you'll see with me often is to pour the olive oil in to a ziplock food bag and then add the okra. Close the bag and shake it around so that each piece of okra gets enough oil.




Place the okra on a baking tray (covered with foil to save washing up) and sprinkle approximately a 2 teaspoons of salt, half a teaspoon of pepper and half a teaspoon of chilli powder on the okra.

Bake for 10-15 minutes.




Last but NOT least...

For the Tahina Sauce:
2 TBSP TAHINI PASTE (FROM MAJOR SUPERMARKETS AND ARABIC SUPERMARKETS)
JUICE OF 2 LEMONS
1 CLOVE GARLIC
SALT AND PEPPER



Mix together all ingredients in the blender! Add more tahini paste or lemon juice to taste!

Enjoy!

<3 Manu




Serves 5

Kibbeh Pie	Calories	Carbohydrates	Fat	Protein
Total	1558	86g	84g	121g
Per-serving	312	17g	17g	24g

Okra	Calories	Carbohydrates	Fat	Protein
Total	317	18g	27g	5g
Per-serving	63	4g	5g	1g

Tahina Sauce	Calories	Carbohydrates	Fat	Protein
Total	64	0g	6g	3g
Per-serving	13	0g	1g	1g