Eat Aleppo

Stuffed cookies

One kilogram of lamb, selected from the thigh, and cut into a small zucchini shape.
Three hundred grams of coarsely chopped lamb for the filling.
A quarter cup of toasted pine nuts.
Two hundred grams of butter, or fried and drained sheep fat.
Two liters of fresh tomato juice.
One liter of meat broth.
Two tablespoons of tomato paste.
Salt (optional).
A quarter teaspoon of dukkah spice.
¼ teaspoon of black pepper.
Three coarsely chopped red onions.
Half a cup of carrots cut into cubes.
Half a cup of coarsely chopped celery.
Half a cup of coarsely chopped leeks.

Put a spoonful of butter in a frying pan, then add half the amount of onions with a pinch of salt, and cook for three minutes, then add the meat for the filling, sauté it until it is cooked, season with salt, a pinch of dukkah seasoning, and black pepper, and add a little pine nuts.
Make an opening in the middle of the meat, and it should be in a longitudinal shape. This is done using a knife to make it easy to stuff.
Fill the meatball with four teaspoons of filling, and close it well.
Put an amount of butter in a pot, then put the kuwait seeds and fry them until they acquire a golden color.
Remove the meat and set it aside, then add all the vegetables, saute them, then add the tomato paste, stir the ingredients together a little, then add the meat broth, tomato juice, and the meat.
Add the spices, leave it until it boils, then transfer it over low heat until the meat is cooked and the sauce has curdled. This is for an hour, then the meat is removed from the sauce, the sauce is mixed in an electric blender until it is smooth, then the meat is returned with the sauce, the salt taste is adjusted, and it is served with rice.

Kibbeh dough ingredients:

Filling ingredients:

Prepare kibbeh dough in the same way as preparing grilled kibbeh dough.
Melt a small amount of ghee in a pot, then add the stuffing meat, saute it until done, then add the spices, and set it aside to cool.
Add pistachios and habra meat, mix them together, then divide the filling into four parts.
Cut the kibbeh dough into four pieces.
Bring a nylon bag, spread it on the table, and spread the kibbeh dough into a rectangular shape over the bag. After that, the filling is added in the middle of the dough in a longitudinal shape, then it is rolled into cylindrical rolls.
Grease the tray with ghee, then place the kibbeh roll in it, cover the top with the remaining ghee, then roast it in the oven at 180 degrees Celsius, flipping it until it turns golden.
Cut the kibbeh into slices, then serve it.

Cooking time	10 minutes.
Enough for	6 people.

Cheese mixture ingredients:

To decorate:

Bring a wide serving plate.
Place the ghee and butter in a deep pot over medium heat; This is until the butter melts.
Add the semolina with a wooden spoon, stirring constantly until the semolina acquires a light golden color and its aroma increases.
Place the sugar and water in a deep saucepan, then place it over medium heat. This is until the water boils and the sugar dissolves, then add the orange blossom water.
Add the water and sugar mixture while continuing to stir the semolina, until the water is absorbed, its grains open, it is completely cooked, and the mixture thickens.
Pour the mamounia into a serving dish.
Place half the amount of cheese and sherry in a medium-sized, thick-bottomed pot, stir the cheese lightly with a wooden spoon and continue to do so until the cheese melts, and distribute the sherry and cheese mixture over the mamounia.
Decorate the mamounia with: cinnamon, pistachios, and pine nuts, then place the rest of the cheese on the mamounia, and serve it hot.