Kebbe Seniyeh

This is one of my favourite dishes. It’ll take an hour or tow to prepare, so definitely a weekend treat. However the nice thing about it is that you can make a large portion and freeze some of it for later.
There are 4 steps to make it: first the meat preparation, then the bulgur, then the filling and finally putting all together.

Ingredients: (serves 6 persons)

  • 1 beef steak, about 500g (clean from nerves and fat)
  • 250g of lean ground meat
  • red pepper paste (dibis flefle)
  • 1 cup of water
  • 500g of dark medium bulgur (do not use light couscous as the tastes are different)
  • 2 onions
  • 1/2 cup of pine nuts
  • 1 white onion
  • 1 tsp of cumin
  • 1/2 tsp of red bell pepper (paprika)
  • salt
  • pepper
  • 2 tbsp of vegetable oil
  • 3 tbsp of butter

1) Meat preparation:


  • 500g of dark medium bulgur (do not use light couscous)
  • 1 beef steak, about 500g (clean from nerves and fat)
  • 1 tbsp of red bell pepper paste (dibis flefle)
  • a pinch of salt
  • 1/3 cup of water

Make sure the beef steak is cold right out the fridge. That way it will break down more easily in the food processor. Cut the steak in little cubes. While doing that, remove any visible nerves or fat.

Put the meat in the food processor. Add a pinch of salt, a table spoon of red bell pepper paste and 2 tbsp of water.

Run the processor for about a minute until the meat obtains the consistency of a smooth puree.

Put in a Tupperware and refrigerate until later.

2) Bulgur preparation:


  • 500g of dark medium bulgur (do not use light couscous)
  • 1 white onion
  • a pinch of salt
  • 2 tbsp of red pepper paste (dibis flefle)
  • water

Put the bulgur in a fine strainer and run under water for 30 seconds.

Shake out the water and put the bulgur in a large bowl and set aside for 30 minutes.

You’ll want to prepare the filling during this time (step 3).

After 30 minutes, mix the bulgur with a spoon, add the chopped onion, salt and the 2 table spoons of pepper paste.

Put the mix in the food processor and a dash of water and run for approximately 30 seconds or until onion and pepper paste are nicely mixed in the bulgur.

3) Filling preparation:


  • 250g of lean ground meat
  • 1 white onion
  • 1/2 cup of pine nuts
  • 1 tsp of cumin
  • a pinch of salt
  • a pinch of pepper
  • 1/2 tsp of red pepper (paprika)
  • 2 tbsp of vegetable oil

Finely chopp the onion.

Heat up the oil. Add the meat and brown it.

Add onions, salt and pepper.

Continue cooking about 5-10 minutes until onion is yellow and liquids have evaporated. Remove from heat and let the mixture cool down for 10 minutes.

In a dry pan (without oil), roast the pine nuts for about 5 minutes or until lightly brown.

Finally, combine the meat mixture, cumin, red pepper and pine nuts.

Mix thoroughly and set aside.

4) Putting it all together:

Take the meat puree out of the fridge. In a large bowl, combine with bulgur/onion mix, add a tsp ofcumin and mix well by hand until homogenous.

Split the mixture in 2 equal parts.

Butter the bottom of a large oven pan (30cm).

Spread half of the bulgur/meat preparation in small flattened chunks using the palm of your hands. Wet your hand occasionally so that the mixturedoesn’t stick to your hands.

Fill the bottom surface then with a wet hand, even out the surface.

Spread the ground meat/pinenuts filling.

Using the second half of the bulgur/meat, create a top layer.

Again, flatten evenly using your wet hand.

Finally cut lozenges with a knife and poke a hole in each one.This will help the cooking process and will make the dish easy to serve in small portions.

Spread some small pieces of butter on top, and drizzle 1/3 cup of water.

Put in a pre-heated oven at180°C for about 30-45 minutes.

And voila!! Serve with humus and a salad. Enjoy!


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