Kebbe Be Sayneyeh

  • Recipe courtesy of The Cedar Tree

Total Time:
2 hr 5 min
30 min
Inactive Prep:
30 min
1 hr 5 min
2 to 4 servings


  • About 14 ounces burgel (cracked wheat)
  • About 2 cups warm water
  • About 7 ounces minced lamb
  • About 3/4-ounce salt
  • About 1-ounce kebbe spices
  • 1 onion, chopped
    • 2 finely chopped onions
    • 2 teaspoons salt
    • 2 teaspoons black pepper
    • About 7 ounces minced lamb
    • 2 teaspoons mixed spices (ground cumin, ground cinnamon, fresh basil, and fresh marjoram, to taste)
    • 1 cup pine nuts
    • Edible Flowers, for decorations


      Lay down half the kebbe dough on a tray 30 cm by 40 cm, then lay down the savory minced meat. Place the other half of the kebbe dough on the top of the savory minced meat, the cut it in diamond shape. Bake it for 20 minutes, in a preheated gas oven 180 degreesC/350 degrees F. Top it up with the pine nuts and garnish with edible flowers.

      This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

      Soak the burgel in a bowl with warm water for about 1/2 an hour. Blend the burgel with minced meat, salt, kebbe spices, and the chopped onions. Blend everything together until very smooth and refrigerate while cooking the savory meat for the stuffing.

      Fry the chopped onions with salt and black pepper until golden. Add the minced meat and cook for about 30 minutes. Add the mixed spices, and let simmer for about 15 minutes.