Ingredients
Filling:
- 500g beef or lamb mince
- 2 finely chopped onions
- Handful toasted pine nuts
- 1/2 teaspoon Lebanese 7 spice
- Salt to taste
- 1/4 cup pomegranate molasses
Start cooking off the onions in ghee/olive oil, add mince & start browning. Add salt, spices & pomegranate molasses. Turn off heat & stir through the pine nuts.
For the kebbeh:
- 500g Kebbeh Meat
- 500g fine brown burghul
- 1 large onion
- 1/2 red capsicum
- 1/2 cup fresh basil
- 1/2 teaspoon Lebanese 7spice
- Salt
Soak the burghul in water while you prep (let the water only just cover it)
In a food processor add onion, capsicum & herbs. Blitz into a paste, add it to the burghul along with the meat, 1 teaspoon 7spice & salt. Knead well & divide into 2.
Grease a large oven tray oven dish with oil or ghee, flatten half kebbeh in, add the mince mixture & flatten. Top with remaining kebbeh. Cut to desires shapes & brush with melted ghee or oil bake at 180 until golden.
