Kibbeh bil sanieh

Method

1. 1 Soak the bulgur barley in cold water for 20 minutes, then squeeze out the excess water.
2. 2 Grind two-thirds of the lamb with bulgur, half an onion, baharat, and salt into a smooth, pliable dough.
3. 3 Sauté the remaining lamb with onions, cinnamon, star anise, and pine nuts for 8 minutes to make the filling.
4. 4 Spread half of the shell down in a tray of olive oil, arrange the filling on top, cover with the remaining half of the shell, and then score in a diamond shape.
5. 5 Drizzle with olive oil and bake at 200°C for 35 minutes until golden brown on top. Serve with yogurt.

With an appliance

• Air fryer 1 hr 24 min

  Replace step 5: spray oil on small kibbeh trays, bake in a hot air oven at 215 degrees for 22 minutes, and rotate the tray after 11 minutes; the crispy side will be faster at 13 minutes, but large trays will need to be divided into two batches.