Baked kebbeh pie
Pies
Baking
Kebbeh is a family of dishes particularly popular in Lebanon and Syria, where they are the national dish. Kebbeh is a mixture of either meat (most often), fish, or vegetables combined with bulgur and then traditionally pounded to a fine paste; though these days everyone uses a food processor. Kebbeh varieties are plentiful across the Middle East: served raw with fresh mint and spring onions in a dish somewhat similar to steak tartare and essential to an authentic mezze; spread on a baking tray and layered with onion slices and pine nuts before being baked such as the recipe showcased today; moulded into a variety of shapes, such as small torpedo-shaped croquets (named "Syrian torpedoes" by the British soldiers in Syria during the Second World War because of their shape), which can also be served as part of a mezze menu; or cooked from raw in yogurt or a tahini mixture for a more hearty, winter-warming dish. Aside from being the national dish of Lebanon and Syria and being rather popular too in Palestine, Iraq, Jordan and Egypt, it is traditional that a tray of crisp aromatic kebbeh graces the Lebanese Christmas table. Ask your butcher for lean lamb or beef that has been minced twice.
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