This kibbeh came about when I retrieved a pot of muhammara from the freezer and was wondering what to do with it. I wanted to make some kibbeh with the meat I had, but did not want to fuss with making balls (too time-consuming); so I came-up with kibbeh sajiyeh which is kibbeh rounds stuffed with muhammara but a lot easier to shape (since the kibbeh dough is rolled out and cut like cookies). From that thought came the idea of making a kibbeh pie, an even easier and faster choice. Finally, I thought “why not add some cheese on top of the muhammara?”. Et voilà. I picked a sliced Monterey Jack from the supermarket, but any melting cheese will work here. Another idea was to flavor the kibbeh dough with a bit of red pepper paste, some fresh oregano from my herb pot outside, and extra spices to give it a little bit of flavor. Finally, once it comes out of the oven, all cooked and a tad dry on top, I brushed it with a thin film of chili oil or olive oil spiked with chili sauce. I was happy with the results. The kibbeh tasted lighter and had more flavor than the traditional kibbeh pie.
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